Sweet Red Bean Mochi and Sweet Dango

just made some mochi. just saying but i absolutely looooove this shit. completely addicted…. like the freaking texture to it is like weird but completely satisfying….. gluey and sticky… but like chewy and af efnal;erjfnalerjafn like no words can describe it….. no words can also describe the stickiness and the messiness to this shiiiiit. omg thank god i had freaking covered everything in foil and wax paper other wise al oiafnlejkvn clean up wouldve been complete hell. it was already a pain in the beezy to get it off my hands >o< omgggg

so pretty much mochi is made of glutinous rice flour thats been mixed with water into a sticky batter-y dough. then steamed. omnomnonm that alone is like weirdly yummy. this here is a recipe for mochi thats been wrapped around a ball of red bean paste (of course its homemade you numnut….pssshhhh store made crap…) and also a recipe for dango, a ball of mochi thats been skewered and then dipped in a syrup. im already drooling….. dk falkjdfabnjd so yummy

tip: for an easier time with clean up, soak everything in hot soapy water and then scrub off….

 what you need:

Red Bean Mochi

  • 1 c. red beans
  • 1 c. sugar
  • 2 c. GLUTINOUS rice flour (yes it has to be glutinous…not the regular rice flour)
  • 1 3/4 c. warm water
  • 1 c. sugar
  • 1/2 c. cornstarch
For your red beans, put it in a pot and then fill it with water until its completely covered then set to boil. once its reached boiling point, then turn off the stove, and then drain. cover with cold water again and let it soak for 24 hours.
the next day, discard any floating or discolored beans. then set to simmer for 1 hour, refilling the water when necessary. when youre done, the beans will be very soft, and then there is barely any water left. add in 1 c. sugar. and stir. once youre done then take a pestle and crush it until it makes a creamy paste.
let it cool while you mix your mochi.
prep a steamer and let the water come to a simmer.
mix together your sugar, glutinous rice flour and water together to make a smooth batter. then poor into a heat proof bowl and place in your steamer. cover and steam for 30-40 minutes or until its opaque and set. take it out and then allow it to cool until you can handle it well
while thats cooling, then roll your red bean paste into 36 1 tsp sized balls for one bite mochi’s or 24 1 tbs balls for 2 bite mochi

okay now here comes the ridiculously messy part. unless you want a huge fat mess to clean then i suggest that you cover your counter top with newspaper or something for easy clean up. dump your cornstarch into a plate (yes this is necessary) rub some cornstarch onto your hands and then grab a golf ball size glob of your mochi dough…stuff… rolling in cornstarch as needed to stop it from sticking, and pat into a 3 inch circle. then place your ball of red bean paste in the middle and wrap the mochi around it. snip off any extra dough with scissors, pinch closed and then dust with a little more cornstarch. tada you have just made yourself some mochi. now repeat with teh rest of the red bean paste and mochi.

store your mochi in the fridge to make it even more chewy, or keep it in an air tight container on the counter. itll keep for 3-4 days on the counter, and up to a week in the fridge…. i highly doubt itll last that long though

Sweet Dango (skewered mochi dipped with sweet syrup)

  • 2 c. glutinous rice flour
  • 1 1/2 c. warm water

syrup

  • 1 c. water
  • 1/2 c. sugar
  • 2 tbs soy sauce
  • 1 1/2 tbs cornstarch mixed with 1 1/2 tbs water
  • 10 skewers, soaked for at least 20 minutes in water

prep your steamer and set it to simmer. mix together your glutinous rice flour and water together until it pulls away from the bowl. knead it for a few minutes until it forms a smooth dough. take about 1-2 tbs of dough in your hand and then roll into either a ball or a disk. (i prefer disks because its easier to eat/bite) then place into your steamer. you should get about 30 balls/disks.

steam on high heat for 10 minutes. and then cool completely

while thats steaming then mix together your sugar, water, and soy sauce in a pot and set to boil. once thats boiled together, then stir in your cornstarch slurry. tada sweet syrup.

take your balls/disks of mochi and then skewer 3 of them onto each stick and then grill slightly. i really dont like making another use mess while making this, so i just took a kitchen torch to them until it browned.

then dip in your syrup and then serve. yum 😀

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