SWEET AZUKI BEAN SOUP WITH MOCHI
Make and share this Sweet Azuki Bean Soup With Mochi recipe from Food.com.
Provided by Tea Girl
Categories Dessert
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Soak azuki beans overnight.
- Boil azuki beans in large pot for 5 minutes. Drain and rinse and put back in pot.
- Add the 6 cups of water and the salt to azuki beans and bring to a boil. Boil for 2 hours or until beans are soft, occasionally skimming the scum on the top. (This scum can make it bitter so try to remove as much as possible.
- While the beans are cooking, prepare the mochi.
- Put the glutinous rice flour and granulated sugar in a bowl, add water slowly to flour and knead it. Add water until the dough is soft, but still holds its shape.
- Form the dough into ping pong sized balls.
- Boil water in another pot and put dough balls into the boiling water and reduce to gentle boil. Mochi is done when it floats to the top. Set aside the mochi until the soup is ready.
- After the beans are soft, add the vanilla and crystallised sugar according to your taste. Cook for another 15 minutes or until the sugar is dissolved, and the beans are flavoured.
- Put the mochi in a bowl and cover with the bean soup.
Nutrition Facts : Calories 232.6, Fat 0.4, SaturatedFat 0.1, Sodium 84.7, Carbohydrate 55.2, Fiber 0.7, Sugar 31.4, Protein 1.8
RED BEAN DAIFUKU MOCHI RECIPE BY TASTY
This is the most classic stuffed-style mochi. The mashed adzuki beans have some texture from the skins and a creamy sweet texture. They pair perfectly with a cup of tea as an afternoon pick-me-up!
Provided by Lauren Lee
Categories Desserts
Time 5h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Make the red bean paste: Rinze the adzuki beans in a colander under cold running water. Pick out any damaged beans and discard.
- Add the beans and 1¼ cups (300 grams) of water to a rice cooker. Cook on the "normal" setting for about 1½ hours. The beans should still be firm.
- Transfer the beans back to the colander and rinse under cold running water. Return the beans to the rice cooker and add the remaining ½ cup (120 grams) of water. Cook on the "normal" setting for another 1½ hours, until the beans are very tender and cooked through.
- Add the sugar and salt and stir to combine with a rubber spatula. Close the lid of the rice cooker and let sit for 30 minutes for the beans to absorb the sugar.
- Transfer the beans to a medium bowl and mash with a wooden spoon until mostly smooth.
- Line a small baking sheet with parchment paper. Spread the bean paste on the prepared baking sheet, cover with plastic wrap, and let cool to room temperature, until pliable with a texture similar to play dough. If too dry, refrigerate for at least 2 hours, or up to overnight, to chill. If it is too sticky, microwave in 90-second intervals until the water has evaporated. The red bean paste will keep in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before proceeding.
- Make the mochi dough: In a medium bowl, whisk together the flour, sugar and water until very smooth. Push the dough through a fine-mesh sieve into a clean medium bowl if needed to remove any lumps. (Alternatively, combine the ingredients in a blender and blend until smooth).
- Cover the bowl with plastic wrap and microwave the dough in 60-second intervals, stirring between, until the mochi is halfway transparent, 3-4 minutes total. Continue microwaving in 15-30-seconds intervals, stirring between, until fully transparent and glossy, 1-2 minutes more.
- Use a sieve to generously dust a clean surface with cornstarch.
- Turn the mochi dough onto the dusted surface and let the steam release for about 1 minute. Dust the dough with more cornstarch. Using a rolling pin, roll out the dough to a ½-inch-thick 6-inch square. With a pizza cutter, cut the dough into 3-inch squares.
- Assemble the mochi: Place a square of mochi dough in your palm. Scoop 2 tablespoons of red bean paste onto the center of the mochi square and bring the edges of the dough up and over to seal. If it is too sticky, dust your fingers with cornstarch. Blot the seam side on the cornstarch-dusted surface and trim off any excess mochi dough if necessary (save the scraps for a snack). Set the mochi seam-side down and repeat with the remaining dough and filling.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 155 calories, Carbohydrate 37 grams, Fat 0 grams, Fiber 12 grams, Protein 1 gram, Sugar 23 grams
SWEET MOCHI WITH RED BEAN FILLING
Nothing compares to the texture of fresh mochi, the sweet, delightfully chewy Japanese rice dough. And when you make it yourself (which takes about 10 minutes), you can really enjoy it fresh, at the peak of its textural pleasures. Chop up the cooled mochi and toss it in roasted soybean flour, and it's ready to go as a sweet snack or ice cream topping. Or, as in this recipe, put in some extra time and wrap the sticky dough around a simple red bean filling to make daifuku. The pastry chef Tomoko Kato uses shiratamako flour processed in Japan, but mochiko flour can be easier to find, and the results are similar.
Provided by Tejal Rao
Categories dessert
Time 3h
Yield 20 pieces
Number Of Ingredients 6
Steps:
- Make the filling: Rinse the beans and transfer to a large pot. Cover the beans with water and bring to a boil; drain. Cover the beans again with water and this time simmer until they are completely tender, about an hour to an hour and a half, adding more water if necessary to keep the beans submerged. Drain.
- Purée the drained beans in a food processor or blender to make a smooth paste. If the beans are too dry to catch the blades, add a few tablespoons of water. Return the bean purée to the same pot and stir in the sugar and salt. Cook over medium-low heat, stirring occasionally, until most of the water has evaporated and the purée is very thick, 10 to 15 minutes. Spread bean paste in a wide, shallow container and refrigerate until firm and cool.
- Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a large circle; set aside. In a bowl, whisk together the mochiko flour and 1 1/3 cup/300 milliliters water until smooth. Pour mixture through a mesh strainer into a saucepan, using the whisk to help push it through if necessary. Add the sugar and mix well. Switch to a heatproof spatula and cook the mixture over medium heat, stirring constantly, until it thickens and comes together as one big, smooth, shiny mass that can hold its shape, 5 to 7 minutes.
- Using a starch-dusted knife, cut the dough into 20 even pieces. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Set on the parchment-lined baking sheet with the seam on the bottom. Eat the filled mochi the day they're made, or cover and store in the refrigerator for 1 day.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 15 grams
ZENZAI - DANGO IN AZUKI
Zenzai is the name for mochi dumplings, also known as "dango" made in a soup of sweet red beans (azuki). It is an ancient Japanese recipe believed to dispel illness. I happened to eat it in a Bento box at Mitsuwa Marketplace and fell in love! Get the ingredients at a Japanese grocer; Mochiko is sweet rice flour, azuki are dried red beans. Tell your kids it's eyeball soup for a hoot :)
Provided by Gillian Spence
Categories Dessert
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pick over and wash the azuki, then put them in a pan with 6 cups of water. Bring to boil, then lower the heat and simmer for 2 hours until the beans are soft.
- Add more water to the pan to make the liquid up to 5 cups (some of the water will have evaporated during cooking). Add the sugar and salt and cook for 15 minutes , stirring occasionally.
- Meanwhile, make the dumplings : Mix the mochiko with enough water to make a stiff dough. Knead well, then pinch off tiny portions to form small balls, about the size of marbles. Make a small indentation in the side of each dumpling.
- Bring the azuki soup back to the boil, then drop the dumplings into the soup. Cook until the dumplings rise to the surface. Divide between warmed individual bowls. Serve hot.
Nutrition Facts : Calories 449.4, Fat 0.8, SaturatedFat 0.2, Sodium 290.7, Carbohydrate 107.9, Fiber 1.4, Sugar 62.5, Protein 3.4
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- Rinse the azuki beans carefully until water is clear. Discard any damaged beans that are floating. Drain water and transfer the beans to the pressure cooker (I use an Instant Pot).
- Rinse the azuki beans carefully until water is clear. Discard any damaged beans that are floating and drain.
- In a small saucepan, combine the store-bought red bean paste or homemade red bean paste and water and bring it to a boil. Add a pinch of salt and mix well. Adjust the consistency by adding or evaporating water. Keep warm and start preparing the mochi (see next step).
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