How to make soft, chewy black bean mochi with sweet filling

Prepare
30 Minutes Processing
60 Minutes For
2 – 3 people

Mochi cake with a beautiful round shape made from finely pounded glutinous rice flour is a traditional Japanese cake, not only used daily but also a kind of cake offered to the gods on holidays. One of the most favorite types of mochi is the black bean paste, the sweet, aromatic flavor of the beans is extremely worth trying.

Ingredients for making black bean mochi

• 150g black beans
• 200g glutinous rice flour
• 150g sugar
• Seasoning: Cooking oil, salt.
• Tools: Blender, steamer, toothpick..

Good tip:
– Black beans should choose dark black beans, firm seeds, seeds are not flattened, round and firm, squeeze them not to be soft or cracked to ensure that you choose a safe and new type of black bean.
– Should choose glutinous flour with fresh, pure white color similar to glutinous rice, feels smooth when pressed, no impurities or strange colors, choose to buy from reputable brands, with origin and expiry date. clear use.

Ingredients for making black bean mochi

How to make black bean mochi

Step 1Preliminary processing of beans

Soak 150 grams of beans with water to make them big and soft. After soaking the beans for 6 hours with water, take them out, wash them again and dry them. Put the beans in a pot, add a little water to cover the beans and cook for about 20 minutes, until soft, then turn off the heat.

When the beans have cooled down, put them in a blender with 100g of sugar and blend until the beans are smooth. Add the bean juice to the blender to keep the aroma of the beans.

Preliminary processing of beans

Step 2Bean slugs and balls

Put the pureed beans into a non-stick pan, add 1 teaspoon of cooking oil. Turn the heat to medium and start slurping until the beans are dry and thick, until the beans can turn over and don’t stick to the pan, then turn off the heat.

The beans have been slugs to cool and then roll them into small round balls to eat.

Bean slugs and balls

Step 3Steamed dough

Add a ⅓ teaspoon of salt, the remaining 50g of sugar and gradually add 220ml of water to 200g of glutinous flour and mix well. The dough after mixing will be slightly loose, not too thick.

Prepare a steamer or steam the mixture for 20 minutes, then remove and let cool. Put the dough on a clean stencil surface with a layer of flour already sprinkled to avoid sticking, sprinkle a little more flour on top of the dough and then press or flatten it with a rolling pin to make the dough thin and then let the dough rest.

Cool tip: You can check the dough is done by sticking a toothpick or knife into the dough, if there are no more white seeds in the dough, it means the dough is cooked and you can turn off the stove.

Steamed dough

Step 4Mochi cake filling

Put the cake filling under the dough, stretch the dough to just cover the cake, then remove the excess dough. Correct the cake to be round and balanced, not to thin the crust unevenly.

Roll the cake through a layer of green tea powder to add a sweet tea aroma to the crust. Finally, put the cake in the refrigerator for 2 hours so that the cake will re-shape and cool when eating.

Package of mochi

Step 5Finished product

The mochi cake with a layer of fatty black bean paste and a beautiful, soft and round outer shell that hugs the filling, sweet and cool, has been completed. The mild aroma of green tea is coated on the outside to help add a delicious taste to the cake.

Finished mochi cake with black bean paste

Enjoy

With a soft, chewy, cool crust, very fleshy, sweet and fragrant cake, very easy to eat and not boring is the reason why mochi is so popular. You can sip lovely mochi with friends with a few cups of lemon tea, peach tea is extremely suitable.

Enjoy mochi with black bean paste

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