I seem to be inspired alot by other bloggers. LOL. This is another recipe that I took from Little Corner of mine. Just seeing that picture that she took made me think about mochi for days! I proceeded to the local Oriental store, gather up my ingredients, roll up my sleeves (literally) and did it!
Simple, sweet and delicious.
Mochi or Daifuku is a wonderful way to end your meal with. This microwave method is SO easy that it would be a crime if I didn’t attempt it!
That same week, I bought big fat juicy red strawberries. No kiddin! It was HUGE. I read Hugbear’s post on using strawberries in mochi so I decided to experiment with it I thought why not give it a go- wrap some red bean paste around huge strawberry and then cover it with a layer of mochi skin. I was pleasantly surprised when I cut it in half. The colours are beautiful!
So excited I was that I proceeded to make a SECOND batch of mochi straight away. This time round, I rolled balls of red bean paste on a plate of sesame seeds. As for the mochi batter- I added a teaspoon of cocoa powder. VoiLA! Sesame Red Bean Mochi! Unfortunately I ran out of dark cocoa powder and used the drinking chocolate kind. The chocolate taste was barely there but the sesame seeds gave it a great taste. Well, I thought that the colour matches the red bean paste well.
I made another batch the week after as well… see, I can’t get enough of them.
Recipe adapted from Little Corner and Hugbear:
1 cup glutinous rice flour
1/2 tsp. green tea powder – I increased it to 1 tsp as it wasn’t strong enough. Perhaps the quality of the green tea powder wasn’t as good.
1/4 cup sugar
Red bean paste for filling
Cornstarch for dusting
1. In a glass bowl, combine flour, green tea powder and water. Stir to mix well. Then add in the sugar, stir till sugar dissolved.
2. Cover with a plastic wrap and microwave for 2 minutes. Remove and stir well. Return to microwave for another 30 seconds. Stir-well and check for doneness. If not, put it back for another 30 seconds, be careful not to burn it. In most cases, the first 30 seconds after the initial 2 mins should be enough.
3. Wrap filling around strawberries.
4. Flour the working surface with cornstarch and use a spoon to drop a ball of mochi on top and quickly cover it with starch. Divide into 8 or 10 pieces. Wrap the strawberry red bean filling inside and cover with more cornstarch. Shape into balls. Moisten if necessary to close the edges. Pop in your mouth and enjoy!
5. If you are storing it in the fridge, microwave mochi for about 10-20 seconds. 3 days is probably the maximum you can keep it as it hardens after that.