Ingredients (For the Red Bean Paste0:
1 cup dried adzuki beans
1/2 cup sugar
2 tablespoons vegetable oil
Ingredients (For the Mochi):
1 cup mochiko (sweet rice flour)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/4 cup cornstarch
Vegetable oil for greasing
Instructions:
Start by making the red bean paste. Rinse the dried adzuki beans and place them in a large saucepan. Cover the beans with water, bring to a boil, and simmer for about 1 hour or until the beans are soft. Drain and rinse the beans.
Transfer the cooked beans to a food processor and pulse until smooth. Transfer the bean puree to a saucepan, add the sugar, and cook over medium heat, stirring constantly, until the mixture thickens, about 10-15 minutes. Stir in the vegetable oil and set aside to cool.
Next, make the mochi. In a large bowl, whisk together the mochiko, sugar, baking powder, baking soda, and salt. Gradually add the water, whisking until the mixture is smooth.
Grease a 9-inch square baking dish with vegetable oil. Pour the mochi mixture into the prepared dish and spread evenly. Dust the top of the mochi with cornstarch to prevent sticking.
Place the baking dish in a steamer and steam over medium heat for 20-25 minutes or until the mochi is firm and cooked through. Remove from the steamer and let cool.
Once the mochi is cooled, dust your hands with cornstarch and shape the mochi into small balls. Make a small indentation in each mochi ball and fill with a small spoonful of the red bean paste.
Serve the mochi balls warm or at room temperature. Enjoy your homemade Mochi with Red Bean Paste!
