Filled An* Mochi (*sweet red azuki bean)
I LOVE mochi. I make everything from mochi waffles, mochi cupcakes, to mochi chicken, but sweet mochi, that’s where it’s at. The new ‘modern’ way is to fill it with ice cream or even PEANUT BUTTER (did angels just sing?) but sweetened red bean is as traditional as you can get.
I will warn you, this recipe is anything but easy. It takes time, strength, and patience—but in the end you will be rewarded with the smoothest, best tasting mochi you’ve ever had. Sure it’s easy and affordable to buy in stores, but think of how accomplished you’d feel if you made it yourself at home.
Filled An* Mochi (*sweet red azuki bean)
Ingredients:
3-1/2 cups water
1 cup sugar
1/4 tsp food coloring
1 box (16 oz) mochiko
katakuriko (potato starch), for dusting
1 can/bag an (sweet red bean)
Instructions:
Step 1: Ready a large clean surface by sprinkling liberally with potato starch.
Step 2: In a large pot, boil the water and the sugar until the sugar is dissolved. Add the food coloring and stir.
Step 3: Pour in the mochiko and stir rapidly. Work fast, stirring constantly. The mochi will become stiff. Once the mochi is smooth, remove and place onto the potato starch prepped surface. Be careful as the mixture is very hot and very sticky. Sprinkle with more potato starch.
Step 4: Pull off golf ball-sized pieces, flatten out, then add a heaping teaspoon of red bean to the center. Pull up the corners, pinching to close. Continue until all the mochi is used.
Step 5: Mochi should be served immediately, will keep for only 1-2 days.
my g-ma used to make these, freeze them, and then cross the pacific with them. by the time she got here, they’d be perfectly thawed. mmm. perhaps one day i will attempt them at home. or just go to mitsuwa/marukai/wherever.
I made mochi, had to use the microwave method as doing it in a pan on the hob ended up as a big ball of gloop!
http://www.arkonitebento.net/2009/09/mochi-mark2-results.html
I have two questions. 1) I should be able to halve the recipe easily, right?
2) How soon do I have to start filling the mochi? I wanted to make the mochi and have kids fill their own at a party. Wrapping the mocha air tight would be good enough? Do you have any suggestions?
@Annie You can halve the recipe but I recommend filling it right away. Once you add potato starch and the mochi starts to cool down it will start to crust. It will be much harder to fill later.
So glad to have found your site! It’s amazing! I have one ? about the Mochi. My family loves it baked with soy sauce and sugar, old school! 😉 Where I live you can buy the Mochi in little blocks in the frig section. Can you make this kind of Mochi at home? Like,…the fresh Mochi you make, can you bake it? Just wondering? It’s so expensive and I would love to be able to make it at home if possible? I just made a batch of the sweet soft kind tonight. Thanks again for your site! I’ve had fun looking at everything tonight! 🙂
Howzit…love your sense of humour. How long does the
mochi stay fresh? Do you have to eat it right away or can it be “stored” for 3-4 days? Also I take it that it has to be worked when it’s HOT…right?
Mahalo, Lei
@Lei Yes, you need to pull and fill the mochi when it’s burning hot! It will keep for 2-3 days in an airtight container. It depends on the weather though, if it’s too hot or there’s too much moisture in the air it won’t last more than a day.
Hi, what great pics to show the steps! I wanted to try making peanut butter & jelly, nutella, and lemon curd (like the ones from SimplyMochi.com, looks yummy!). These can be stored in the refrigerator too, can’t they?
@Kittengirl
I don’t advise storing mochi in the fridge. It def changes the texture. Eat it as soon as possible!
Hi. I am working with a Mochi machine. I would like to make my Mochi sweeter, like store -bought Mochi. I make at least 10 pounds at a time. How can I make it sweeter? Thanks for all the great recipes.
how much flour is in a box of sweet rice flour?
@lia 16 ounces.