Red Bean Mochi with Kinako
Sticky and chewy round mochi stuffed with sweet red bean paste and dusted with kinako four. This recipe shows you how to make irresistible Red Bean Mochi with Kinako at home with quick steam over the stovetop.
Servings: mochi
Ingredients
- 1/2 cup (75 gr) Mochiko glutinous rice flour
- 1/2 cup (120 ml) water
- 3 tbsp granulated sugar
- 1/4 cup (40 gr) kinako/roasted soybean flour
- 2/3 cup (175 gr) red bean paste
Instructions
- In a heatproof bowl, mix together mochiko, water, and sugar until well combined.
- Steam the mixture for 15 minutes. Do not forget to cover the steamer's lid with a towel to catch the condensation. Half way cooking, stir the mixture and immediately steam again to finish cooking. The color of cooked mochi should be opaque and the texture should be smooth and sticky.
- Cover the work surface with kinako. Transfer the cooked mochi on top.
- Once it has cooled down a bit, cover the mochi, rolling pin, and your hands with kinako. Divide the mochi into 6. Roll each ball into a 4-inch/10 cm round.
- Put about 1 tablespoon of sweet red bean paste on the center. Pinch the four corners of mochi together to wrap the red bean paste. Then, pinch the remaining corners together to seal the filling completely. Serve with the seam down.
Notes
Watch the video on how to make this recipe in Red Bean Matcha Mochi with Kinako. The recipe is the same as this one but with the additional matcha to make the mochi green.
Nutrition
Serving: 1mochi | Calories: 166kcal | Carbohydrates: 35g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 2mg | Potassium: 129mg | Fiber: 2g | Sugar: 19g | Vitamin A: 6IU | Calcium: 17mg | Iron: 1mg
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