Red bean mochi balls (chapssalduk)

Normally, I’m all about the Super Bowl finger foods: carbs wrapped in cheese wrapped in carbs; usually mini; and often involving some combination of “panko-crusted”, “stuffed” and “pizza”. It is my thing (football, not so much). However, as my boyfriend and I both had somewhat hectic weeks, I felt like a gentler, quieter dessert was in order. One that you can stuff yourself full of and just feel comforted – instead of immobilised. So I made these red bean mochi balls. My recipe is for half green tea mochi and half plain. Combine the two sets of ingredients if you just want to make one batch, and double the matcha powder if you want all green tea.

Credit: Cynthia C

• makes

  18

• cook

  2:30 hours

• difficulty

  Mid

Ingredients

Red bean filling

• ½ cup dried red beans (azuki) (see Note)
• 75 g (⅓ cup) white sugar (or more, if you'd like it sweeter)
• 1 tbsp vegetable oil (optional)

Plain mochi wrappers

• ½ cup sweet rice (mochiko) flour (see Note)
• 2 tbsp white sugar
• 90 ml water
• ⅓ cup cornflour, plus extra, to dust

Green tea mochi wrappers

• ½ cup sweet rice (mochiko) flour (see Note)
• ¼ tsp matcha powder (see Note)
• 2 tbsp white sugar
• 125 ml (½ cup) water
• ⅓ cup cornflour, plus extra, to dust

Soaking time 3 hours, or overnight

Freezing time 2 hours

Thawing time 30 minutes

Instructions

First, you'll need to soak the red beans in plenty of water for at least 2-3 hours, if not overnight. Rinse and drain.

Next, place the beans in a large saucepan and fill with enough water to submerge the beans by 3 cm. Bring the water just to a boil, then drain and rinse again.

Return the beans to the saucepan, fill with just enough water to cover the beans and bring back to a simmer. For the next 1-2 hours, let the beans simmer consistently, adding about 125 ml (½ cup) water each time the water boils down to keep the beans submerged. You don’t need to stir; just keep the water just covering the beans. After 1 hour, test a bean by mashing it with a spoon or your fingers. If it splits into halves, keep cooking. If it smushes easily, it’s done simmering.

Now, drain the beans, then transfer to a food processor with the sugar and process on high until smooth. If you don't have a food processor or blender, just drain the water, add the sugar directly to the pan, and keep cooking over low heat, mashing as you would mashed potatoes.

You can use the bean paste if you like at this point, but I find mine is generally a bit too liquid-y. If you do too, warm oil in a saucepan over medium-high heat. Pour the paste into the pan and cook, stirring constantly, over medium heat for 2-3 minutes or until the paste is thickened and reaches desired consistency. Also, taste test to make sure it's at the sweetness you prefer.

Finally, remove the biggest pieces of bean skin if you want to. Do so by pushing the paste through a fine mesh strainer. I did one batch straining the skin and one batch without – the taste difference was negligible, if discernible at all.

When you're happy with the paste, let cool, then scoop and roll into small balls, about 2 cm in diameter or less. Place on a baking tray, cover with plastic wrap and set aside to cool until needed (see Note). 

Once the balls are frozen, if freezing, make the mochi wrappers. For the plain mochi, sift mochiko flour and sugar into a bowl, then pour in the water and stir until combined. Microwave on high, covered with a plate, for 1 minute, then stir vigorously for 1-2 minutes to develop the chewiness. The paste will likely be a big glob and somewhat hard to work with; just stir it as best you can.

Line a baking tray with baking paper and scatter over ⅓ cup cornflour. Place the mochi dough on top and flatten with your fingers to a 15 cm x 15 cm square (I wet my hands beforehand so that the dough didn't burn me or stick). Sprinkle the extra cornflour over both sides and cut into 9 pieces.

Stretch out 1 square, then take 1 ball of red bean filling and place it in the middle. Stretch the edges gently to meet on the underside of the ball and pinch or pleat together as best you can until it holds together. Dust with the extra cornstarch, cover and set aside. Repeat until you're out of mochi wrappers.

For the green tea mochi, whisk ½ teaspoon of matcha powder into the flour and sugar, then repeat the process. 

If you've frozen the red bean filling, let the mochi balls rest and thaw for about 20-30 minutes. Otherwise, enjoy immediately.

Note

• Azuki beans, sweet rice flour (also known as glutinous rice flour and mochiko) and matcha (green tea) powder are available from Asian food shops.

• You can freeze the red bean balls if you like, which will make wrapping easier, but if you do, you will need to let the mochi balls rest before eating to let the red bean paste thaw. Freeze for 2–3 hours or until frozen.

Recipe from Two Red Bowls by Cynthia C., with photographs by Cynthia C.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.