Ingredients
1 (15.16-oz.) can sweetened red beans, mashed into a paste
1 c. sweet glutinous rice flour (about 5 oz.)
1/4 c. plus 2 tbsp. granulated sugar, divided
1 c. whole milk
2 tbsp. kinako powder (roasted soy bean powder)
1/4 c. cornstarch, divided
Preparation
Step 1Fill a small bowl with water. Dab some water with your fingers to scoop 1 tablespoon mashed beans and shape into a ball. Transfer to a plate. Repeat until you have 10 balls. Cover in plastic wrap; set aside.Step 2In a medium heatproof bowl, whisk rice flour and 1/4 cup sugar. Whisk in milk until mixture is smooth.Step 3Cover bowl with plastic wrap and microwave in 1-minute intervals, mixing with a wooden spoon after each, until dough is more translucent, smooth to touch, and not grainy, about 5 minutes total.Step 4In a small bowl, mix kinako powder and remaining 2 tablespoons sugar; set aside.Step 5Dust a work surface with 2 tablespoons cornstarch. Place dough on work surface. Lightly coat a wooden spoon with cornstarch. Using spoon, knead dough until it becomes more elastic without breaking, about 2 minutes. Step 6Dust your hands with cornstarch to shape dough into a 10"-by-2" log. If dough becomes too sticky, dust surface and hands with more cornstarch. Using a sharp knife, cut log into 10 pieces.Step 7Working one piece at a time, using your hands, flatten dough to a 2 1/2" disc. Place 1 bean ball in the center of dough. Pinch to seal dough around bean ball, then roll in reserved kinako mixture. Arrange mochi seam side down on a plate. Repeat with remaining 9 bean balls.Step 8Make Ahead: Mochi can be made 3 days ahead. Transfer to an airtight container and store at room temperature. Do not refrigerate or mochi will become hard.
Traditionally made from cooked and pounded rice, mochi are also easily made with rice flour. Mochi are often stuffed—which technically means they’re called daifuku—with sweet and savory fillings. Here, each ball is filled with a sweet red bean paste, but you’re just as likely to see ice cream, a matcha green tea filling, or black sesame paste inside mochi. (Though the ice cream version is a more recent invention from Los Angeles.) While milk is typically not used, it gives the mochi added richness without being overwhelming. If you want a dairy-free version, use coconut milk instead. For a twist on the classic, the mochi are coated in a mixture of kinako powder (roasted soy bean powder) and sugar to give them a sweet yet nutty taste. If you’re not a fan of kinako, you can omit it, and instead toss the mochi in a little cornstarch to keep them from sticking together. For the best results, work with the mochi dough while it’s still hot. This ensures it’s pliable enough to knead, which increases the dough’s elasticity. Store the mochi at room temperature since it will harden in the fridge. Have you tried this recipe? Let us know how it goes in the comments below!
