2/25/2023 0 Comments Red bean paste mochi![]() ![]() Run food processor until smooth and adjust sweetness as desired.You may have to do this in 2 batches, and you can add more of the cooking liquid if it needs it, but only add 2 tablespoons at a time. Drain the beans, reserving the cooking liquid in a separate bowl, then place into a food processor with the dates, and coconut nectar.Let simmer for at least one hour, adding water as needed to prevent burning. Bring to a boil, then turn heat to medium low. Put the beans back in the pot and add more water until it is 1-2 inches above the beans.Add water1 inch above the beans and bring to a boil. Drain and rinse adzuki beans, then put them in a large pot, keeping in mind the beans will expand during cooking.Soak the adzuki beans overnight (8-12 hours), being sure to keep in mind they will double or triple in size.You can dust with more tapioca starch if needed to cover sticky areas, then repeat until all the mochi and red bean paste is used. To seal, pinch the mochi over the red bean paste until completely covered, then flip over and set on the cutting board or a lined baking sheet with the pinched edges hidden underneath. Place 1 tbsp red bean paste in the center. Take 2 tablespoon servings of mochi at a time and flatten out to a circle.Add more starch as needed to prevent sticking. Dust your hands with starch and flip the mochi over, coating it with starch on both sides.Turn the mochi onto your prepared cutting board using a spoon.Place a plate over to create a safe lid, then microwave on high for 3 minutes 30 seconds. Mix the sweet rice flour, water, and coconut sugar together in a microwave-safe bowl, being sure to smooth the surface of the mixture.Prepare your cutting board by dusting the center of it with at least 2 tablespoons of tapioca starch.Make sure you tag us on Instagram and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!ĪLSO! In case you missed it or didn’t know, Chris and I just posted a new Monthly Favorites video where we share all of the products/snacks we are currently loving □ Check it out! For the filling, however, you may use what you wish so long as it is to your desired sweetness! We experimented with quite a few in our testing process, and we found that for the dough, dried sugar (coconut sugar in our case) worked better than liquid sweeteners (maple syrup and coconut nectar). With this, we decided to put our own twist on mochi and we replaced the refined white sugars often used, with all natural sweeteners! ![]() It kind of blows my mind how unmindful my family and I used to be regarding what we consumed but I am grateful that we have now found a love and passion for health. I grew up eating mochi, but never even imagined making it for myself at home. My mom used to buy it at the store (Trader Joe’s), so I never really understood the origin of the dish or even the ingredients. We appreciate the love they put into their products, being sure they are certified gluten-free and vegan when possible! □ This post is sponsored by Bob’s Red Mill. ![]()
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