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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Medium
The chewy soft mochi skin with sweet and fragrant black bean filling is a perfect combination for a dessert. If you have ever tried many different types of mochi, you definitely cannot miss this special black bean mochi. Let’s get cooking and make mochi.
Ingredients for Black Bean Mochi Serves 4
Black beans 150 gr Glutinous rice flour 200 gr Sugar 150 gr Cooking oil 2 tablespoons Salt 1 teaspoon Matcha powder a little (for decoration)
How to choose good black beans
- Good black beans usually have a thin skin, beautiful shiny black color, and round uniform seeds. You should not choose beans with a white powdery layer on the outside, as those are old beans or contain preservatives.
- You should choose green heart black beans because when cooked, they will be more delicious and fragrant.
Tools needed
Blender, non-stick pan, parchment paper, rolling pin, plastic wrap,…
How to make Black Bean Mochi
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Soak and boil the beans
The black beans you bought should be rinsed thoroughly with cold water, then soak the beans for 6 – 8 hours before cooking. During the soaking process, remove any damaged or floating beans.
Tip: Soaking the beans before cooking helps remove enzyme inhibitors, allowing the nutrients in the beans to be effective. Additionally, soaked beans will cook faster and taste better.See details: Why should we soak beans and grains before cooking?
After soaking the beans, place 150g of black beans into a pot, cover the beans with water, and boil over high heat for about 20 minutes. When the bean skins turn a lighter black and can be easily crushed by hand, it is done.
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Cook the beans
Put the softened black beans, 1/2 cup of the bean cooking water, and 100g of sugar into a blender, and blend at high speed until the black beans are smooth.
Then, pour the blended black beans into a non-stick pan, add 2 tablespoons of cooking oil, turn on the heat, and cook the beans over low heat. When the mixture begins to dry, becomes sticky, and forms a block, turn off the heat and transfer it to a bowl to cool.
Tip: If you don’t have a blender, you can mash the beans by hand with a spoon or pound them in a mortar, then strain through a sieve to achieve a smooth texture.
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Shape the bean filling
Take about half a handful of cooked black beans and roll them into bite-sized balls. Arrange the filling on a plate, ensuring that each ball is spaced about half a finger width apart to prevent sticking together.
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Make the mochi skin
In a bowl, add 200g of glutinous rice flour, 50g of sugar, 1 teaspoon of salt, and 220ml of cold water. Then use a spoon or whisk to mix the flour thoroughly until the mixture is smooth and homogenous.
Place the bowl of flour into a steamer over medium heat for about 20 minutes. Use a toothpick or chopsticks to poke into the dough; if the dough does not stick when lifted, it is cooked. Then turn off the heat, remove it, and let the dough cool.
Prepare a sheet of parchment paper and sprinkle a little flour on top to prevent sticking. Then place the cooled dough on it and press it flat with your hands. After that, use a rolling pin to roll the dough thinly, about half a finger’s width.
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Wrapping the filling
Place a black bean filling ball under the layer of dough, then wrap the filling completely, after that, break off the mochi piece and roll it into a ball to ensure the dough is evenly coated around the filling.
Do the same until you run out of dough.
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Final product
The round and lovely mochi balls, when bitten into, are chewy combined with the sweet and nutty flavor of black beans, creating a very delightful sensation. To enhance the taste, you can coat the black bean mochi with matcha powder or cocoa powder, which will definitely make you want to keep eating it.
Tips for successful execution
- Black beans should be soaked for 6 – 8 hours to ensure they fully expand, so when cooked, they will soften quickly and the filling will also be smooth and meet the standard when blended.
- To make the mochi skin, you need to use fresh glutinous rice flour, which is white and has no musty smell. The flour for making mochi skin is glutinous rice flour, so you should not substitute it with other types of flour.
What is Mochi?
- Mochi is a traditional chewy rice cake famous in Japan. This type of cake not only appears in the daily life of the Japanese but also holds sacred significance during holidays and New Year’s celebrations in Japan. It has existed for a long time, dating back to the 18th century in the Edo capital.
- Mochi cakes are round, small, fitting in the palm of your hand, and are typically made with 3 layers: the outer layer is made of chewy glutinous rice flour, the middle layer usually contains red bean filling, and the core inside is filled with cold cream. Nowadays, mochi cakes have been transformed with more flavors by replacing the red bean filling with green bean, matcha, chocolate fillings, etc., depending on individual preferences.
See more:
Afternoon tea will be wonderful when sipping a hot cup of tea along with black bean mochi that is fragrant, rich, and sweet. Why hesitate to go to the kitchen and try making this delicious and attractive cake right away? Wishing you success!
*Refer to the recipe and images from the YouTube channel Zui Vào Bếp
