Mochi (red bean)

               
       Recipe: Christine's recipes
     Ingredients
     220g glutinous rice flour
     110g sugar
     200ml coconut milk / milk
     dessicated coconut / fried glutinous rice flour ( for coating the mochi)


      Red bean paste ingredients
      1/2 cup red beans
      1 and 1/2 cup water
      rock sugar to taste

steamimg done

divide them

wrap filling and seal it up

     Method

     1.  Combine flour glutinous rice flour with sugar well.  Gradually stir in coconut milk / milk until smooth.

     2.  Transfer flour mixture in a greased shallow paste.  Steam over high heat with cover for 30 minutes.  Insert a skewer in the centre, if it's not much flour sticking to the skewer, it's done.  Let cool a bit before handling it.

     3.  Transfer to a greased working area.  Divide into 12 small portions and knead them into small disc. Place some red bean filling in, seal it up. Coat with dessicated coconut / cooked fried glutinous rice flour.


     To make red bean paste:
     1.  Rinse and soak red beans for 3 hours ( I used boiling water).  With medium low heat, cook the bean until it is tender ( cover with lid).  When the liquid is reduced and the beans are tender, it's ready to be used.

     2.  When half of the water is left in the pot, add in rock sugar ( adjust the sweetness to your taste).