Blomgren - Mochi Recipes for Beginners and Beyond: Make Sweet Mochi in Minutes

Servings: 18 to 20 pieces Preparation Time: 2 hours 15 minutes Filling Ingredients: cup granulated sugar 1 cup azuki beans, dried teaspoon salt Dough Ingredients: 1 cup mochiko flour cup sugar 1 1/3 cup water Katakuriko (potato starch), for dusting
Directions: Step 1: Start by making the filling. Rinse the beans thoroughly before placing them in a large pot and then fill the pot with enough water to cover the beans. Set the pot on the stove over the high heat and cook until boiling. Drain the water from the beans. Cover them once again with water and place back on the stove over the high heat. Once the water starts to boil, reduce heat and let it simmer for about 1 hour 30 minutes or until the beans are tender.

Step 2: Drain the water from the tender beans and transfer them to a food processor. Pulse the beans until they turn into a smooth paste. Transfer the bean puree back into the pot. Stir in the salt and the sugar. Set the pot on the stove over medium low heat and cook while stirring. Continue to cook until the puree is thick, which should take about 15 minutes.

Spread the paste along the bottom of a shallow, wide container. Chill in the fridge until the paste is cool and firm. Step 3: Make the dough by lining a cookie sheet with parchment paper. Place a generous amount of the katakuriko on the parchment paper in a heaping circle. Set to the side for the moment. Step 4: Place the mochiko flour in a bowl.

Add the water and whisk until smooth. Transfer the mixture into a saucepan. Stir in the sugar until well combined. Step 5: Set the pan on the stove over medium heat. Cook the mixture, while stirring, until it becomes thick, smooth and shiny. This should take about 5 to 6 minutes.

Step 6: Dust a knife with katakuriko. Use this knife to cut the mochi from Step 5 into 20 pieces. Use a rolling pin to flatten the pieces into a 2-inch square. Make sure to dust the pieces with katakuriko as you are flattening them. Step 7: Take a tablespoon of the bean paste and roll it into a ball. Place the bean paste ball in the middle of the mochi square.

Stretch the dough up and around the bean paste, pinching the dough closed to seal the paste in. Roll the mochi to form a ball-like shape. Set the mochi ball on the parchment-line cookie sheet from Step 3. Step 8: Repeat Step 7 with the remaining mochi squares. Serve when ready or store in the fridge covered for up to 1 day.