{"id":9475,"date":"2018-06-01T19:53:35","date_gmt":"2018-06-01T23:53:35","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=9475"},"modified":"2022-03-23T14:37:40","modified_gmt":"2022-03-23T21:37:40","slug":"red-bean-mochi-recipe","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/red-bean-mochi-recipe\/","title":{"rendered":"Red Bean Mochi Balls Recipe"},"content":{"rendered":"\n

Soft delicate mochi balls<\/strong> filled with sweet homemade adzuki or red bean paste make a delicious dessert or snack. This red bean mochi recipe<\/strong> also includes sugar-free option<\/strong> and is made on the stovetop<\/strong>.<\/p>\n\n\n\n

\"Red <\/picture><\/figure><\/div>\n\n\n\n

Glutinous rice cakes exist in many different versions and flavours, plain or filled. The one I am more used to is the banana glutinous rice rolled cake. But I’ll talk about them another day. Today, I’m sharing a different kind of glutinous rice cake which is the Red Bean Mochi<\/strong> (aka Daifuku mochi) that both Kevin and I are particularly fond of.<\/p>\n\n\n\n

It seems that mochi is generally regarded as a tedious recipe to make. I don’t quite find this to be the case unless you really don’t like standing and constantly stirring for about 15 minutes or so. There are a few methods of cooking the mochi wrapper, the most popular being the microwave method, the steaming method or baking at low temperature over a long period of time.<\/p>\n\n\n\n

I haven’t tried using either of these methods. Instead, I cook the glutinous rice flour directly in a saucepan along with the liquids. For this, a non-stick pan will help tremendously. This is one of the few occasions where I would recommend a non-stick pan.<\/p>\n\n\n\n

If you prefer not to stand and stir, then I suggest you spread the glutinous rice flour mixture on a greased tray and bake at low temperature for a long period of time or steam it. If you decide to microwave the mixture, stir it half-way through, and microwave again until it is thick and malleable. Since I haven’t tried any of these methods for myself I can’t give real directions for either of them.<\/p>\n\n\n\n

I find the stove-top saucepan method really not that difficult at all and it is my go-to method.<\/p>\n\n\n\n

As for the filling, if you want to save time, you can get ready-made sweet red bean paste filling at an Asian grocery store (usually in the refrigerated\/freezer section or in cans). I usually make the filling in advance. Any leftover red bean balls can be kept refrigerated or frozen; they are actually delicious to eat on their own as a snack.<\/p>\n\n\n\n

Homemade red bean mochi is so much more delicious that store-bought. The coconut milk in the dough enhances the texture and makes it a lot more delicate while adding a nice layer of flavour too. If you give these red bean mochi balls a try, drop me a comment and let me know how yours turned out.<\/p>\n\n\n\n

Where to find ingredients?<\/h4>\n\n\n\n

Adzuki beans<\/strong><\/a> can be found at most Asian grocery stores or online<\/a>. Some regular grocery stores also carry it. Else you may just use red beans or red kidney beans.<\/p>\n\n\n\n

Mochiko<\/strong> or glutinous rice flour is used to make the mochi wrapper. You’ll also find this at Asian grocery stores. I’ve found the Koda Farms brand<\/strong><\/a> to give the best results so far, both texture-wise and taste-wise.<\/p>\n\n\n\n

To make the recipe sugar-free, you may use stevia powder<\/strong><\/a>. Stevia is a natural sweetener extracted from the leaves of the stevia plant. Some brands add maltodextin and other additives; I suggest to steer clear of these brands and choose one that provides 100% pure stevia powder. Check the recipe notes for how much to substitute with.<\/p>\n\n\n\n