Red Bean Mochi (Sweet Azuki Dumplings)

豆沙糯米糍

Red Bean Mochi (Sweet Azuki Dumplings) — Dessert & BeverageJiangsu home cooking.

Ingredients

• glutinous rice flour
• azuki beans (dried)
• granulated sugar
• roasted soybean flour (kinako)

Instructions

1. Soak dried azuki beans in cold water overnight (or 6 hours). Drain and rinse. (Beans plump to nearly double size and feel soft when pinched)
2. Cook soaked beans in fresh water (3:1 ratio) over medium-low heat until very soft (about 45 minutes). Drain well, reserving 2 tbsp cooking liquid. (Beans mash easily with fork and release creamy starch)
3. Mash beans with sugar and reserved liquid in a pot over low heat, stirring constantly until thick, glossy, and pulls away from pan (10–12 minutes). Cool completely. (Paste forms a cohesive sheet and leaves clear trail when scraped)
4. Mix glutinous rice flour with 120 ml (½ cup) warm water to form a smooth batter. Steam in a greased heatproof dish for 20 minutes until translucent and springy. (Surface is glossy and slightly jiggles like firm jelly)
5. Knead warm steamed dough on a surface dusted with roasted soybean flour until smooth and pliable. Divide into 12 pieces, flatten, wrap 1 tbsp red bean paste, and seal into smooth balls. Roll in more soybean flour. (Balls are evenly coated and dough no longer sticks to hands)