Sweet & Savory

IMBB 11 - Mung Bean Mochi

Our internet connection at home is still in the process of being repaired, but we were not about to let that get in the way of participating in Is My Blog Burning 11. Cathy of my little kitchen hosts this month's theme of beans.

A couple weeks ago, J had roused me in the middle of the night by making lots of commotion while stomping around in the bedroom. Apparently, she'd been looking forward to participating in the next IMBB, but was stumped when she found out about the theme. She just could not think of anything she could make for this upcoming weblogging event, since she does not particularly like beans in general (with some rare exceptions). As recounted to me later, I then sat up in a dream-like state, turned to her, and said "My dear.. make mochi.." and then promptly fell back asleep.

And so it was decided.

Japanese mochi, filled with sweet bean paste, has been a weakness for J and I for quite some time now. Every time we are in Japantown for lunch, we'd inevitably stop by the manju shop on Jackson Street. When we first found this treasure trove of confectionary treats, we tried one of every shape, color, and texture. Nowadays, we just get one each of our favorite - smooth mochi with smooth white bean paste filling.

This would be our first attempt at making mochi ourselves, so we wanted quality recipes from which to start. The mung bean paste filling is adapted from a Chinese cookbook recipe, which J's mom graciously translated for us. The mochi itself is adapted from a recipe that a friend's mom has used in the past to make her own mochi famous among family circles.

Mung Bean Paste

• 1 cup dried mung beans, without peels
• 1½ to 2 cups water
• 100 g (or 1 medium) yellow yam, baked and peeled
• ½ cup sugar
• 1 tbsp butter
• a pinch of salt

The filling starts from dried mung beans, which I found in a conveniently peeled form in my local Asian grocery store. Wash them thoroughly to remove any residual peels. Combine the washed beans with 1½ cups of water in a medium saucepan, and simmer over medium heat, uncovered, stirring constantly. The beans should be cooked until they are soft enough to be mashed with a spoon. Add more water as necessary, but do not exceed 2 cups total or else the end result will be too wet.

Once the beans are soft, remove from heat, smash with a spoon until smooth. Mash the yellow yam and mix it with the bean paste. Incorporate the sugar into the bean paste, stirring to mix uniformly. You may have a different preference to the level of sweetness, so add additional sugar to taste. Finally, stir in the butter and salt.

At this point, the paste can be stored, refrigerated, in an airtight container, until ready to use.

Mochi

• 1 cup sweet rice flour
• 2/3 cup water
• ¼ cup sugar

Combine all the ingredients in a microwave-safe plastic container and mix vigorously until smooth. Microwave, with the lid on, but not totally sealed, for 30 seconds. Stir the mixture until it is smooth. Return the container to the microwave and heat for another 30 seconds. Again, stir until smooth. Repeat this heating, followed by stirring, for a total of 2½ minutes. The mochi should now feel smooth and sticky, yet springy and resilient. (If you didn't stir enough between heatings, you may end up instead having a lumpy mess!)

Liberally sprinkle your work surface and dust your hands with corn starch, to prevent sticking. While the mochi is still hot, scoop out a chunk with a spoon. Cover the remaining mochi, to keep it warm, while you do these next steps. Roll the mochi chunk between your hands to form a ¾-inch diameter ball. Flatten the ball like a pancake until it's about 1/8-inch thick. Spoon your reserved mung bean paste in the middle of the mochi "pancake". Bring the edges of the mochi to the center, wrapping the filling, and pinch to seal. Repeat with the remaining mochi in the container, reheating 10 seconds in the microwave if it becomes less malleable.

The finished product - mung bean mochi - is a bite-sized confectionary with an unassuming outer appearance wrapped around a sweet secret center.