For those who may not know, glutinous rice does not contain gluten but is named as such for its sticky qualities.
My mum calls these traditional Japanese cakes scrotal sacs, but don’t let that name put you off! I’ve always been a huge fan of mochi for their soft, chewy texture. They also look really cute and often come in pastel shades of pink, yellow & green. This was my first attempt at making mochi, the ingredients & cooking procedures were basic enough though things did get very sticky when putting it all together.
Sweet Red Bean filling
½ cup of aduki beans, cooked
2-3 tbsp sugar
1 cup glutinous rice flour
1 cup water
¼ cup sugar
1/3 cup desiccated coconut
potato starch for dusting
First make the sweet red bean filling:
Place the cooked beans in a sieve over a bowl. With the back of a spoon, push the beans through the holes until the bean skins are left. Discard the skins. Scrap the pureed bean paste from the bottom of the sieve and mix in the sugar. More or less sugar can be used. Set aside until required.
In a microwaveable bowl, whisk together the glutinous rice flour, water and sugar until everything is dissolved. Cover the top of the bowl with cling film & zap it in the microwave for 3 ½ mins on high. Tear off the cling film and leave to cool before handling.
Now here comes the sticky part…
Make sure you have easy access to your bag of potato starch! Dust your hands with potato starch & form 12 balls from the mochi-mix. Flatten, then add about half to a full teaspoon of the red bean mix in the centre, then pinch to close. Roll the balls in desiccated coconut. These can be kept in the fridge for up to a week.
Overall a success, I will definitely be making them again!