With wet hands, take 1 tbsp of azuki/ red bean paste and roll it into a ball. To cook red beans, I boiled 100g of beans with 1 litre of water and 3 tablespoons of white sugar for 1h 10 minutes. Step 3. 2. There is no difference between unsweetened condensed and evaporated milk but since I am using sweetened condensed milk, I reduced the sugar to 80g. 1. You can place each ball into a cupcake liner. In a microwave safe bowl, mix together mochiko/glutinous rice flour, sugar, green tea … Make about 8 balls. 2. Place in a bowl, cool then chill. Tear off tablespoon-sized portions of dough and shape into small, rounded discs with damp hands. Place a frozen ball of red bean in the middle of the disk and pull the edges together and pinch to seal. And of course, it didn’t happen. Make about 4-5 balls. (If you like a lot of bean paste in yours, you can make thicker balls. In a microwave safe bowl, mix together mochiko glutinous rice flour, sugar, green tea and water. Seeing this post gave me the push I needed to finally try making my own mochi. Mash the mixture and stir in the honey. Knead red bean paste into 10 ball as filling. Step 2. 1. This is exactly what I wanted to make! I personally only like a little bit of filling, so I made my balls smaller. Then I found a post on green tea mochi with red bean paste filling on My Kitchen Snippets. Put in green tea powder and sugar knead it into a soft dough. Slow cooker red bean paste Green tea Mochi with homemade red bean paste. And the recipe even used the microwave to cook the mochi flour too. I had some sweetened little red beans (I got them in the canned food section of Ranch 99). I took my mochi cake base, added 1 and 1/2 tablespoons of matcha green tea powder to it, creating a beautiful green mochi base. Mochi 50g glutinous rice flour 75g sugar 100ml water 1 tbsp green tea powder 1 tsp Mizuame* (japanese sweetener) Potato/ Corn Starch about 100g Filling** 250g-300g red bean paste *You may not have Mizuame, so you can use 25g sugar, I used 1 tsp corn sirup Take red bean paste and roll it into balls approximately 1/2 inch in diameter. Heat the beans, green tea powder and sugar in a pan and mix well. Boil until floating and done. Divide into 10 equal portions. For the green tea mochi filling. Reduce butter to 80g 3. Cook gently for about 15 minutes until the beans begin to break down. Stuff a red bean paste ball into a portion of dough and knead into a ball. Substitute evaporated milk with condensed milk (Milkmaid brand). Drain. 1 tsp of green tea powder 2/3 cup of water Some sweet azuki/red bean paste Some cornstarch – for dusting 1. I ended deciding to try making it with red beans. Step 4 I dusted mine with a little green tea powder to give it a nice green color. 2. 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