Red Bean Mochi
 
Makes 16
Ingredients
  • 1 cup Japanese sweet rice (see Note)
  • 1½ cups water, divided
  • ⅓ cup granulated sugar
  • Soft pink gel food coloring (optional)
  • ⅓ cup red bean paste
  • 16 medium shiso leaves
  • Garnish: fresh jasmine blooms*
Instructions
  1. Rinse rice until water runs clear, and drain well.
  2. In a small saucepan, heat ½ cup water and sugar over medium heat until sugar is dissolved. Stir in food coloring, if using, until desired color is reached. Let cool completely. Add remaining 1 cup water and rice. Let sit for 30 minutes.
  3. Cover pan and bring to a boil over high heat. Reduce heat to medium-low, and cook until water is absorbed, 12 to 15 minutes. Remove from heat and let stand for 10 minutes. Avoid removing lid during the cooking process.
  4. Using a wooden spoon or rubber spatula, gently smash rice. Let cool enough to handle. Using wet hands or a small sheet of plastic wrap, take approximately 1½-tablespoon portion and form into a 2½-inch oval patty. Scoop 1 teaspoon red bean paste onto bottom half of patty. Fold top half over bottom and pinch to seal. Repeat with remaining ingredients to make 16 mochi. Wrap each with 1 shiso leaf. Garnish with jasmine blooms, if desired.
Notes
*Sweet rice, also called glutinous or sticky rice, is available at most Asian markets. Japanese sweet rice is a short-grain variety with a sticky texture that works well in many desserts.
*We used fresh jasmine blooms from Gourmet Sweet Botanicals, available at gourmetsweetbotanicals.com.
Recipe by Victoria at https://victoriamag.com/red-bean-mochi/