Taking inspiration from Sakura Mochi—a confection of glutinous sweet rice served on the Japanese holiday Hinamatsuri, also known as Girls’ Day, which is celebrated annually on March 3—our Red Bean Mochi replaces the traditional pickled sakura leaf with the refreshing shiso herb.
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
- Rinse rice until water runs clear, and drain well.
- 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.
- 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.
- 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.
*We used fresh jasmine blooms from Gourmet Sweet Botanicals, available at gourmetsweetbotanicals.com.
