Easy Sweet Bean Paste on Mochi – For Those Abroad
Easy Sweet Bean Paste on Mochi – For Those Abroad

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy sweet bean paste on mochi – for those abroad. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Easy Sweet Bean Paste on Mochi – For Those Abroad is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Easy Sweet Bean Paste on Mochi – For Those Abroad is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have easy sweet bean paste on mochi – for those abroad using 4 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Easy Sweet Bean Paste on Mochi – For Those Abroad:
  1. Get 2 1/2 cup Rice flour
  2. Get 200 ml Adzuki beans
  3. Get 3 tbsp Honey
  4. Get 1/3 tsp Salt
Steps to make Easy Sweet Bean Paste on Mochi – For Those Abroad:
  1. Soak adzuki beans overnight in 3 times the amount of water and boil for 3-4 hours.
  2. Once they are soft, add honey and salt and crush the beans while simmering and let the excess water evaporate.
  3. If you prefer smoother bean paste (koshi-an), press the beans through a strainer. I prefer it with some of the bean skins intact.
  4. Outside Japan, you can find cheap glutinous rice flour imported from Thailand (not to be confused with sticky rice).
  5. Be careful not to buy the type marked with a red label from the same brand, since it will not turn out right.
  6. Add enough hot water to the rice flour for a soft texture with the same consistency as your earlobes.
  7. Form the dough into bite-sized balls and boil in hot water until they float up, then transfer to a plate. They will stick together, so allow space in between.
  8. Add a dollop of the sweetened bean paste on top and serve.
  9. If you're in Japan, use shiratamako.

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