I am so tired. So so so tired. I’ve spent the past three days in the computer lab finishing my animation project and we’re still working. I only have time to blog because we’re just waiting on the computers to finish rendering the images, and it takes forever.
When I was in Hawaii over spring break, I made mochi with my cousin. I always think of mochi as being so special and therefore complicated, but actually you can make it in the microwave! The ingredients are a little hard to come by, though, especially in Pittsburgh. My grandmother shipped over the pan and mochi flour, and the potato starch and red beans were ridiculously overpriced at the Korean market. But I love mochi, so it was worth it.
Mochi with Red Beans
2 C mochiko flour
3/4 C sugar
1/8 tsp salt
2 C water
1 can red bean paste
1. In a medium bowl, mix together mochiko, sugar, and salt. Add water and food coloring and stir well.
2. Pour batter into a greased pan (preferably a bundt pan with a removable bottom). Cover with plastic wrap and microwave 9 minutes.
3. Spread potato starch on a table or other flat surface, and invert the pan.
4. Let cool a few minutes, then cut into wedges.
5. While the mochi is still warm and malleable, flatten wedges into disks and wrap around about a tablespoon of red bean paste and pinch closed.
We decided to make ours pink. Usually mochi is pink, green or white. We made it purple when I was in Hawaii, which was pretty but so strange!
You have to cut/shape the mochi pretty quickly otherwise it will set and you won’t be able to mush it. Let it cool just long enough so you’re not going to burn your fingers.
Red beans are my favorite, but I know not everyone likes them. You could also wrap the mochi around cut strawberries, or just leave it in wedges and eat it plain! You do have to eat these up quickly though; they won’t stay soft for more than a couple days.