The classic chewy and stretchy Japanese glutinous rice cake with red bean filling. This one is shaped like a sakura flower.
Chapters:
0:00 Intro
0:19 Part 1: Mochi
2:36 Part 2: Filling
5:03 Part 3: Mochi Wrapper Prep
5:48 Part 4: Filling Prep
5:59 Part 5: Assembly
7:00 Finale
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SAKURA RED BEAN MOCHI RECIPE [紅豆櫻花糯米粢 ]
This recipe makes 25 red bean mochis [製成二十五隻]
INGREDIENTS [食材]
Mochi [糯米粢]
300g Glutinous Rice Flour [糯米粉]
50g Rice Flour [粘米粉]
50g Sugar [糖]
380ml Milk [牛奶]
30g Unsalted Butter [無鹽牛油]
Red Bean Filling [紅豆蓉饀]
500g Red Beans [紅豆]
1L Water [水]
220g Cane Sugar [片糖]
250ml Oil [油]
1tbsp Maltose [麥芽糖]
DIRECTIONS [製怍]
Mochi [糯米粢]
1. Combine glutinous rice flour, rice flour and sugar. Add in milk, mix. Steam mixture for 25 minutes. [粉料和糖混合，加入牛奶搅拌均匀，倒入已搽油的糕盤中，水滾計蒸二十五分鐘至熟。]
2. When cooked, take the mochi out, add in butter, mix and knead until combined. Twist and pull until the mochi is elastic and stretchy. [取出加入牛油搓匀，同時搓和扭直至煙韌為止。]
3. Place it in a dish, cover with wet paper towel, set aside to cool. [放置盆内，用湿纸巾覆蓋好用。]
Red Bean Filling [紅豆蓉]
1. Wash, and then soak red beans overnight. [將紅豆洗淨，用浸過面的水浸泡過夜。]
2. Strain the water out, place soaked red beans into a pot, add in 1L of cold water and boil in medium heat until softened (around 30 minutes). [隔去水份，放鍋內加入一公升水以中火煮至稔，我約三十分鐘。]
3. Add in cane sugar, continue cooking until sugar has dissolved. [加片糖煮至溶。]
4. Place mixture into blender and blend until smooth. [取出放攪拌機內攪成蓉。]
5. Cook mixture, continuously stir, so it doesn’t burn. Separate oil into 3 pours, making sure the mixture has absorbed all the oil before the next pour. Once most of the water has evaporated, add in maltose, and continue cooking until combined. Set aside to cool. [放鑊中炒要不停攪動免黏，途中分三次落油，每次需要完全吸收再落第二次至完成，直至水份收乾落麥芽糖，攪至溶和混合即可盛起備用。]
Assembly [組合]
1. Stir fry glutinous rice flour until it is cooked (it should be light and not sticking with each other). Set aside. [先用白鑊炒熟糯米粉作粉焙。]
2. Divide mochi into same number of pieces as the filling balls. [取糯米粉糰平均分成與餡料同等數量，搓成球状。]
3. Flatten and roll mochi into discs, place filling in the middle, wrap mochi around it and seal it shut. Traditional mochi is done at this point, they are normally sphere-shaped, next steps are to make it flower-shaped. [取粉糰略壓擀成碟狀，包入餡料，搯實收口，即成糯米粢。]
4. Lightly press to flatten mochi, using a knife, cut it a few times to make petals. Serve [如果再漂亮，略壓扁切成花型，視覺更佳。]
#redbeanmochi #lomaichi #糯米粢
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Music/Sound Credits:
Epidemic Sound: Brew - Jobii
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod