Red bean, peanut and chocolate mochi: the best recipe
Discover this original recipe for mochi with red beans, peanuts, and chocolate. This vegan Japanese recipe, egg-free, gluten-free, and butter-free, will delight your taste buds!
Ingredients · Servings 6 people
- 200 g haricot rouge azuki
- 175 g brown sugar
- 40g peanut butter
- 15g dark chocolate at 70
- 100g glutinous rice flour
- 50 g sucre
- 150 ml water
- cornflour
Method · 40 min
- You can shorten the cooking time by soaking the beans in water overnight. Place the dried beans in a small saucepan and cover with water. Bring to a boil and cook for 5 minutes. Drain the beans. Return the beans to a small saucepan and cover with water. Bring to a boil and cook for 5 minutes. Drain.
- Add the beans to the saucepan and cover with 600 ml of water. Cover the saucepan and cook over medium heat for about an hour, stirring regularly. The beans should be very soft and easily mashed with your fingers, leaving a good amount of liquid. Blend the beans, their cooking liquid, and the peanut butter until very smooth.
- Cook this batter over medium heat, uncovered, with a square of chocolate, stirring very regularly, until it becomes a thick and fluid batter, about 30 minutes. Chill.
- Once the dough is completely cold and firm, take about a dozen balls, each approximately 1.5 cm in diameter, and freeze them for 30 minutes. Optionally, round them between your palms once cooled, but this isn't essential.
- To prepare the dough: In a glass bowl, combine the flour, sugar, brown sugar, and water. Cover and microwave at 600 watts for 30 seconds. Stir and microwave again in the same way. Stir and repeat three more times until the dough is thick and sticky (this takes about five 30-second bursts in my oven).
- Place on a work surface dusted with cornstarch; coat your hands as well. Form about a dozen balls of dough. Work while the dough is still warm.
- Flatten each piece of dough into a circle about 7 mm thick, make a small indentation in the center, place a small ball of cold Anko in the center, fold the edges of the dough up, and roll into a ball. Set aside. Enjoy immediately. Mochi can be stored in the refrigerator in an airtight container and warmed and softened for 20 seconds in the microwave before eating.
- Haricot rouge azuki 200 g
- Brown sugar 175 g
- Sucre 50 g
- Water 150 ml
