Things to know about Anko Mochi Recipe
Japanese Traditional Sticky Rice with Red Bean Paste – Anko Mochi is crafted using glutinous rice, and the process takes patience and time. The usual type of rice used is the mochigome, rice cooked longer until it becomes thick like a paste. Food historians trace its origin to the Yayoi period when the delicacy is only for aristocrats. During the Heian period, this delicacy was prepared and served during festivities and religious activities. People love serving it during New Year because it can invite luck and good health. Mochi is usually looking colorful, but the traditional one is color white. This round cake is best enjoyed with sweet fillings like strawberries, ice cream, or red bean paste.
Mouthwatering Japanese Traditional Sticky Rice with Red Bean Paste. Authentic Recipe of Anko Mochi.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 450 grams (15.87 oz) Sticky Rice – Glutinous Rice – Sweet Rice – Waxy Rice
- 400 ml (13.53 floz) Water
- 3 tbsp Cornstarch For dusting
Filling
- 80 grams (2.82 oz) Red Bean Paste – Adzuki Bean Paste – Anko – Hong Dou Sha bottled
- 250 grams (8.82 oz) Soy Bean Flour
- ½ cup White Sugar – Regular Sugar – Granulated Sugar
Instructions
Preparation
- Prepare and weigh all ingredients accurately ahead of time.
Cooking the Rice
- Rinse the glutinous rice using a large bowl and drain the water.
- Stir the rice into the water using your fingers but do it gently. Glutinous rice can easily break, so do not use much strength. Rinse it 4 to 5 times and drain the water.
- Transfer the rice to the rice cooker pot and add the water (refer to the ingredients list for the quantity). Make sure that you evenly distribute the rice into the cooker pot.
- Cook the rice for about 5 to 10 minutes.
Kneading
- Prepare boiling water, pour some into the mixer bowl, and soak the dough hook, flat beater, and rubber spatula.
- Transfer the glutinous rice into the stand mixer bowl and attach the dough hook.
- Start kneading the dough using speed 2 for 3 minutes.
- Some of the rice will stick to the side of the bowl. You may use the rubber spatula to scrape it.
- After 3 minutes, remove the bowl and flip the glutinous rice using the rubber spatula. Make sure to dip into the water first before flipping, so it does not stick to the spatula.
- Knead again for another 3 minutes, flip and set the speed to number 2. Set the timer to 3 minutes. You will notice that the glutinous rice gets stickier and more elastic.
- After 3 minutes, flip it and set the timer again for 3 minutes in number 2 speed.
Pounding
- Take out the dough hook and replace it with the flat beater attachment.
- Set the timer to 3 seconds at speed 3 and beat the mochi.
- Scrape the sides of the bowl without removing the bowl from the stand mixer.
- Reset the timer for another 30 seconds at speed 3 and scrape the sides again. Do the process two times so the mochi will become very sticky.
Shaping
- Prepare a baking sheet and spread some potato starch. Place the mochi dough on top of the baking sheet with potato starch.
- Also, sprinkle some on top of the mochi dough and dry your hands before touching the dough.
- Dust your hands with starch to prevent the dough from sticking.
- Tuck the corner of the dough until it becomes a thick mound.
- Form a C using your pointing finger and thumb. Using your other hand, lift the dough up to the finger with C form until a ball is formed.
- Shape the mochi ball using your hand.
- Continue doing the process until you use all the dough.
Filling
- Flatten the ball using your palm by pressing it down. Add more flour to the dough if it gets too sticky.
- After making a flat shape, brush the excess flour out of the disc mochi. It is an important process, so do not skip it. You may use a pastry brush.
- Put 10 grams (0.35 oz) of the red bean paste into each mochi disc and pull the side up to seal the mochi. Seal the dough by pinching it on top.
- Serve and enjoy its sweet taste and chewy texture.
NOTES
— Specific Atributes of This Recipe:
Nutrition
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