AZUKI MOCHI RECIPE RECIPES

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.

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.