Total an hour
Active 45 mins
Makes 12 servings
- For the bean paste: In a pot, combine the red beans and sugar. Cook over medium-low heat for 10 minutes until the sugar is dissolved, adding water if needed. When the beans become soft, mash into a paste.
- Spread the mixture out onto a quarter sheet tray and cover with plastic wrap. Put in the freezer or fridge to cool quickly.
- For the dough: In a heat-safe bowl, combine the sweet rice flour with the water and stir with a wooden spoon until crumbly.
- Put the bowl over a double boiler and cover with a tea towel to steam for 15 to 20 minutes.
- Move the steamed dough to a saucepan and add the sugar and salt, mixing for 10 minutes over medium to medium-low heat until the dough pulls away from the side and starts to ribbon. A little crust will start to form on the bottom.
- Dust a nonstick baking mat with cornstarch and knead dough, using more cornstarch if needed.
- Roll into a snake, about 1 inch in diameter, and cut into 2-inch pieces. Shape cut pieces into balls, keeping all unused mochi covered.
- Flatten each ball into a circle, about 2 1/2-inches in diameter. Put on the cornstarch-dusted silicone baking mat, brushing off excess cornstarch before adding the filling.
- Put a scoop of cooled red bean paste in the center of the mochi dough and wrap up to encase the filling, gently pinching the seams to seal.
- Transfer completed mochi to the fridge to cool. Mochi is best the day it’s made.