CHAPSSALTTEOK (RED BEAN MOCHI RECIPE)
Sabtu, 20 April 2019
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Traditionally, cook the mochi / glutinous rice cake on the oven until the rice flour becomes transparent and then mix with the mortar and pestle to give it a hard, extra sticky texture.
Ingredients
- 1/2 cup water (120g / 4.2 ounces)
- 1/4 cup castor sugar (60g / 2.1 ounces)
- 3 Tbsp corn starch or potato starch (25g / 0.9 ounces)
- 3/4 cup sweet rice flour / mochiko / glutinous rice flour (100g / 3.5 ounces)
- 3/4 cup sweetened red bean paste (180g / 6.3 ounces), shaped into 6 balls
- A pinch fine sea salt
Instructions
- Mix rice flour, sugar and salt in a microwave-resistant mixing bowl. Beat it well. Add water and mix well.
- Cover the container with plastic wrap and leave a small opening to allow the steam to escape. Place the container in a microwave and heat it for approximately 1 minute (based on 1250 W).
- Remove the bowl and stir the mixture with a wooden spoon or spoon.
- Place the container again, covered again, in the microwave and heat it for another minute. (Cooking time may vary according to your microwave.) If desired consistency is not achieved, cook it for a little longer.)
- Remove the bowl from the microwave.
Mix the rice cake mixture with a wooden spoon / spoon and massage until cool enough to touch it (about 5 minutes).
Spread cornstarch on a plate. (For non-stick purposes). Carefully remove the Mochi mix from the bowl and place it on the plate. Bake it in a long paste while spreading cornstarch over it. Then divide the dough into 6 pieces using a scraper.
Smooth the dough on the palm of your hand and open it (big enough to fill a ball of red bean paste) and then place a red paste ball in the middle. Seal the rice cake by collecting the corners of the dough. Roll the mocha around the corn starch and put it in a disposable cup and look at the point collected. Repeat this step with the remaining components.
Serve at room temperature.
To get the full recipe visit original recipe: mykoreankitchen
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