I made Mochi again but this time used a different recipe. Verdict ..... good, tasted more or less like my previous Mochi post but a word of caution though .... the steamed dough was sooo hot, I had a hard time juggling it trying to shape the balls of dough. As you can see they're rather odd shaped but I really can't help it!
Mix the glutinous rice flour with sugar, add in water, stir with a whisk.
Steam the mixture.
Transfer the cooked mixture onto a plate dusted with cornflour.
The centre one has only a cube of mango inside, hence it's slightly smaller compared with the other two. These had a filling of mango wrapped with red bean paste.
The texture of this Mochi is softer but not as chewy as the first recipe. Made 5 mochi from this recipe. I prefer the filling of red bean paste with a cube of mango, sweet and with a slight tinge of sourish water lily mango .............. great for dessert.
- 100 gm glutinous rice flour
- 125 gm red bean paste (store bought)
- 100 to 110 ml water
- 2 Tbsp sugar
- Mango cut into cubes
- Cornstarch for dusting
- Wrap up a cube of mango with 25 gm of red bean paste, cover and keep refrigerated.
- Sift the glutinous rice flour into a mixing bowl, add in the sugar, mix well .
- Add in water sparingly, using a whisk to mix till the mixture is free from lumps.
- Steam under rapidly boiling water for 15 mins.
- Scoop up the cooked dough onto a tray dusted with cornflour.
- Add in some cornflour and divide it into 5 pieces (the dough is super hot).
- Flatten a piece of dough, put in a ball of red bean paste.
- Shape into a ball and serve immediately.
I'm submitting this entry to Aspiring Bakers #5: Fruity March (March 2011).
hosted by Jess from Bakericious
For more info, do check it out 'Here'.