Ingredients:

  • 200g dried Azuki beans
  • 1/4 cup maple syrup
  • 1/4 tsp fine sea salt
  • 120g Shiratamako or Mochiko (glutinous rice flour)
  • 50g natural cane sugar
  • 180ml filtered water
  • 1/2 cup potato starch (for dusting)

Instructions:

  1. Simmer the beans. Boil 200g dried Azuki beans in plenty of water until they are tender enough to mash easily. Note: This usually takes about 45-60 minutes depending on the age of the beans.
  2. Sweeten the paste. Drain the beans and stir in 1/4 cup maple syrup and 1/4 tsp sea salt over low heat until the mixture thickens into a glossy paste.
  3. Cool the filling. Remove the paste from the heat and let it cool completely. Note: Warm filling will melt your mochi dough.
  4. Roll the red bean paste into 8 even spheres (approximately 20g each) and freeze for 15 minutes.
  5. Mix the dough. Combine 120g Shiratamako, 50g cane sugar, and 180ml water in a non stick pan, stirring until no lumps remain.
  6. Cook the mixture. Heat over medium low, stirring constantly with a silicone spatula until the liquid turns into a thick, translucent dough ball.
  7. Dust the surface. Cover a clean work surface with 1/2 cup potato starch and turn the hot dough out onto it.
  8. Divide the portions. Use a floured bench scraper to cut the dough into 8 equal pieces. Note: Work while the dough is still warm as it is more pliable.
  9. Flatten and fill. Flatten one piece of dough into a circle, place a scoop of bean paste in the center, and pinch the edges together until the seam disappears.
  10. Final shaping. Roll the ball gently between your palms to smooth it out and shake off any excess starch.