Well, I’m not homeless anymore (YAY!) , but my belongings are still out there in the great moving unknown, and my kitchen happenings still aren’t happening. I still have lots of beautiful blogging friends who are making guest appearances, though, and today I get to share one of my favorites with you.
Today, I’m so excited to introduce you to Heather from SprinkleBakes. Heather’s blog is one of the most beautiful, delicious places in all the land, and everything she touches turns to magic. Just look at this or this. And this. Oh, oh! And this! See? Beautiful. Delicious. Magical. Plus, she is a brand new blossoming author with what is sure to be a stunning book coming out in just a couple short months!! I’ve already pre-ordered mine. Check her out; you’ll be instantly inspired.
Thank you, Heather, for guest posting today! I’m so lucky to have you here!
Mochi. When I first sampled a piece two years ago, I was struck by its angel-soft marshmallowy texture. It was less sweet than I expected, and the flavor of the red bean filling was so unexpected! The next day I couldn’t get it out of my head, and now it’s become an all-out obsession of mine. I love all kinds of mochi! If the adzuki red bean paste isn’t your cup of tea, wrap the mochi around pieces of fresh fruit, or even scoops of ice cream!
This version is so easy. It’s made in the microwave! I was surprised when they turned out just as soft as any I’ve purchased at the market. When making mochi, one thing is non-negotiable. Glutenous rice flour.
You must use it, and there are no substitutions. This flour can easily be found at international markets, or online.
Red Bean Paste (Daifuku)
Adapted from Vegan Yum Yum
Yield: about 12 pieces
Note: Make the filling first!
1/2 cup water
1 cup sugar
14 oz can Adzuki beans
1 tbsp. vegetable oil
Pinch of salt
- In a small saucepan, heat water and sugar over high heat until boiling and sugar is dissolved. Remove from heat. Pour into small heat-proof bowl; set aside.
- Open the can of Adzuki beans and drain. Pour into the saucepan and mash with a fork. Add 1/3 cup of the sugar syrup and the oil. Return saucepan to medium heat and stir beans until thick and glossy. More of the sugar syrup can be added for extra sweetness.
1 1/2 cups glutinous rice flour
1/4 cup sugar
2/3 cups water
2 drops red or green food coloring
1/2 cup cornstarch
- Combine the glutinous rice flour, sugar, water, and food coloring in a medium size microwave safe bowl. Using a rubber spatula, stir the mixture well until no lumps remain.Scrape away any excess liquid mochi mixture that may have been sloshed high on the sides of the bowl while stirring.
- Lightly cover bowl with plastic wrap and microwave for 2 minutes. Remove from the microwave and stir well. Dough will very thick! Stir as best you can with a sturdy spatula. Re-cover and return to microwave; heat for 1 minute.
- When dough begins to inflate while cooking, and then deflates with the microwave door is opened – it’s ready! If dough doesn’t inflate during the previous one minute of cooking time, microwave for 1 additional minute.
- Remove the bowl from the microwave. Sprinkle a cutting board with half the cornstarch; scrape the hot dough onto the cornstarch and then pat the surface with cornstarch-coated hands. Stretch dough gently and use your hands to flatten it. Cut into 10-12 pieces. Place 1-2 tsp. of filling on a mochi piece and gently pinch the edges together to seal.
Note: I think these are best eaten the same day, but they can be kept fresh with plastic wrap and refrigeration.