Friday, February 4, 2011

Green Tea Mochi



I've been craving for mochi for quite of time, but just today have time to make. Quite easy but yes, a lot of mess around kitchen :O anyway, so far only me love this cute little snack, my husband and daughter refused them as well .. they don't like the texture at all .. LOL



GREEN TEA MOCHI

Ingredients
2 cup Mochiko (glutinous rice powder)
1 3/4 cup warm water
1 cup sugar
1 tsp green tea powder

potato starch or maizena flour for dusting and controlling the sticky dough

red bean paste for filling or you can use any kind of filling, such nutella, peanut butter jelly if you like.

DIRECTION :
In a large bowl, mix the rice flour, sugar, green tea powder and water until smooth. You may need to use a hand blender or mixer to make sure there aren't any lumps.

Pour batter into a shallow microwavable dish and cover with plastic wrap. Microwave for 4 minutes. Remove dish and pull off plastic to release steam. Stir the mix until smooth again microwave again for another 3 to 5 minutes until the top is dry.

The dough will be a white sticky blob. Allow it to cool so you can handle it. In the meantime, take out your red bean paste and form teaspoon sized balls. The paste is firm enough to easily work with. In a flat dish, like a pie plate, put 1/4 cup cornstarch. Cornstarch is used to dampen the stickiness of the dough. It’s not optional — it’s required. The dough is the stickiest thing you’ll ever encounter

When the dough has cooled, scoop a golf ball sized piece of dough and drop into the cornstarch. Lightly toss to coat the outside of the ball so you can handle it. Roll the dough into a ball, then flatten to form a 3″ circle. Place the red bean paste in the center and pinch edges together to seal. Roll the ball in the cornstarch once again, then roll between the palms of your hands to create a ball shape.

Cover finished mochi tightly with plastic wrap , mochi can be left at room temperature for a few days or refrigerated for longer keeping








RED BEAN PASTE
Try to make the paste day ahead

1 cup small red beans
1/2 cup packed dark brown sugar
1 1/2 teaspoons vegetable oil


Wash the beans, cover the cold water, and soak overnight. Drain beans and discard water. Place beans in a 1 1/2-quart saucepan, add 3 cups cold water, and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer 1 hour, or until very soft. Monitor the pan to make sure water doesn't dry up. Drain and discard the water.

Place the beans in a food processor and process until smooth. Add brown sugar and process until just combined. In a medium saucepan, heat the vegetable oil over medium heat until hot but not smoking. Add the bean paste and cook, stirring 2 to 3 minutes, or until the mixture is dry.

Remove from heat. Store in a covered container in the refrigerator until ready to use; it will keep for 1 week.


DON'T STEAL THE IMAGES !!

3 comments:

elra said...

Dik Fitri, terima kasih sudah di kunjungi. Kuwe Mochinya juga cantik, jadi ingin buat juga.

Cheers,
elra

Sofie said...

saya.. saya.. saya suka mochi... *ngacung tinggi2*

mochinya cakep mba :D. btw, kyknya lagi beterbaran dimana-mana nih yang bikin mochi ;)

Kris Ngoei said...

Such an effort to make the red bean paste! That reminds me of wanting to bake moon cakes with red bean filling :-)

And yes, mochi is a subjective treat, some might love it others might be fearful of its texture and stickiness... but me, I will definitely give it a try...

Nice props btw, just love the composition and the gorgeous plate!