Easy Sweet Bean Paste on Mochi -- For Those Abroad

Name: Easy Sweet Bean Paste on Mochi -- For Those Abroad
Yield: 5 servings
Cuisine: American
Ingredients: 2 1/2 cup Rice flour; 200 ml Adzuki beans; 3 tbsp Honey; 1/3 tsp Salt

cookpad.japan @cookpad_jp

I created this recipe as a gluten and sugar-free dessert for my housemate's birthday and also wanted to experiment with rice flour.

The rice dumplings will stick, so leave space in between when boiling and when serving. Recipe by mayurock

I created this recipe as a gluten and sugar-free dessert for my housemate's birthday and also wanted to experiment with rice flour.

The rice dumplings will stick, so leave space in between when boiling and when serving. Recipe by mayurock

cookpad.japan @cookpad_jp

I created this recipe as a gluten and sugar-free dessert for my housemate's birthday and also wanted to experiment with rice flour.

The rice dumplings will stick, so leave space in between when boiling and when serving. Recipe by mayurock

I created this recipe as a gluten and sugar-free dessert for my housemate's birthday and also wanted to experiment with rice flour.

The rice dumplings will stick, so leave space in between when boiling and when serving. Recipe by mayurock

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Ingredients

5 servings

2 1/2 cupRice flour
200 mlAdzuki beans
3 tbspHoney
1/3 tspSalt

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Steps

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.