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Mochi, Sweet Rice Cakes Filled With Red Bean Paste, A Gluten Free Dessert Recipe
This is one of my favorite East Asian desserts. This little cake is hugely popular in China, Japan and South Korea. It has a slightly sweet, chewy "cake" surrounding a ball of delicious and sweet red bean paste.
Red bean paste is the most traditional filling for these delightful cakes. They can be filled and flavored in many many ways. One of my favorites is Coconut and Tropical Peach Sweet Rice Cakes! Have fun exploring all the wonderful ways to make and eat these cakes.
- Prep time: 25 min
- Cook time: 5 min
- Ready in: 30 min
- Yields: 8 rice cakes
- 1/2 batch Red Bean Paste
- 1 cups sweet rice flour, also called glutenous rice flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cups water
- Green tea powder (matcha) optional
Plain Cake PicturesClick thumbnail to view full-size
Green Tea Cake PicturesClick thumbnail to view full-size
- In a medium microwaveable bowl combine the rice flour, sugar and salt. If you want the cake to be greed with a slight green tea flavor add a tablespoon of green tea powder.
- Add a cup of water to the flour mixture and stir until completely blended.
- Cover bowl with plastic wrap leaving a small crack for steam to vent.
- Microwave on high for 3 minutes. Check dough. It should be even in color and somewhat translucent with no "raw" spots. Uncooked areas will be completely opaque. If you indeed have any uncooked areas stir the dough several times and return to the microwave for another minute... repeat until cooked through.
- Once cooked stir the dough as best you can for 5 minutes. This is difficult since the dough is thick (my husband describes it as a giant booger) but it will ensure a delightfully chewy texture.
- Allow to cool a couple more minutes. While cooling roll red bean paste into eight 1 inch balls. Dust a clean work surface with cornstarch and have some extra for your hands and dusting the finished cakes.
- Plop your dough onto your prepared work surface and roll into a log. Cut into 8 equal pieces. (I made half batches in my pictures so I only cut them into 4 pieces) Use plastic wrap to cover your dough while you work.
- Use your hand to slightly flatten a piece of dough into a circle. Place a red bean paste ball into the center and bring up the sides and pinch together. The dough is sticky so continue pinching the seams until the filling is completely enclosed.
- Dust finished rice cake with cornstarch to keep it from being too sticky.