Red Bean and Acai Mochi
Flavorful Red Bean Mochi
Mochi is a Japanese dessert made by pounding steamed short-grain glutinous rice, called mochigome. In the process, the cooked rice turns into a tender, sticky dough that provides the base for mochi, a popular dessert. Mochi can be flavored in many ways and can be filled with various fillings, from matcha, and chocolate to dulce de leche and butter. The traditional mochi filling is red bean paste, a sweet treat to accompany the soft, stretchy rice dough.
Making mochi the traditional way is a long, strenuous process and it doesn’t stay fresh for too long. However, the steamed rice can be substituted for sweet glutinous rice flour, Mochiko and the process becomes much easier. We went a step further with the traditional Mochi and we enriched it with a touch of
açaí powder. Served next to a cup of warm green tea, this dessert is a powerful boost of antioxidants for your body.
Mochi with Açaí and Red Bean
Prep Time: 30‘
Cooking Time: 10’
Additional Time: 0’
For the filling:
- 1 cup red bean paste
- 1 tablespoon açaí powder
For the mochi dough:
- Potato starch, for dusting
- 1 cup glutinous rice flour
- ¾ cup sugar
- 1 1/3 cup water
Start by preparing the red bean - açaí mixture; to a bowl, mix together the red bean paste with 1 tbsp of açaí powder; mix well until combined; cover with plastic wrap and set aside.
In a bowl, add the glutinous rice flour together with the water and mix until smooth; add the mixture to a saucepan, add the sugar and give it a good stir; cook the mixture over medium heat, stirring constantly until it thickens and it can hold its shape, for about 5 to 7 minutes.
Sprinkle a generous amount of potato starch on a flat surface and add the dough on top; using a starch coated knife, cut the dough into 20 even pieces; use a small rolling pin to roll each piece of mochi dough into a thick flat disk, about 2 inches by 2 inches.
Scoop about 1 TBSP of the red bean - açaí paste and place it in the middle of the rolled out mochi dough; use your fingers to stretch the mochi dough up and around the filling; pinch the dough at the bottom of the mochi to seal and set aside; repeat the process until you get 20 mochi.
Serve right away with a cup of green tea or store in the refrigerator for up to 2 days.