ASIAN MOCHI RECIPES

Steps:

• Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
• Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
• Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

Steps:

• "Preparing Mochi - sifted glutinous rice flour,, mix with sugar into a medium mixing bowl - slowly add in the mixture of milk & coconut milk - stir the mixture thoroughly to form a paste (liquid version of dough) - mix well to ensure all flour dissolved - pour the mixture into a flat-bowl (butter / greased the bottom of the bowl to avoid stickiness) - steam boiled the mixture over water for 20-25 min Making Filling - ground the peanuts / sesame candies, add in pinch of sugar & 1 tps of desiccated coconut for sweeter flavor - dice the mango - place the remaining coconut into another small bowl for decoration Mix the Mochi - take out the steamed Mochi dough - divide it into 16 parts (Tip : place it over cling wrap to avoid stickiness) - roll out the dough & fill in mango / sesame filling, form the Mochi into ball-shape - roll the Mochi ball over the desiccated coconut / black sesame to form a white / black coat over the skin - refrigerate the Mochi for better taste "