Baked Azuki Soy Mochi – 5 Ingredients!. Love this quick and easy one bowl dessert. Just using a single type of flour. ️Gluten Free ️Dairy Free If you do not have soymilk, you can add coconut or oat milk instead. I used a neutral tasting vegetable oil for this.
Naturally sweetened with just bananas and carrots. If you want it a little sweeter, you can drizzle honey on top! Sprinkle extra Potato Starch Flour over the 'Mochi' as well. You can have Baked Azuki Soy Mochi – 5 Ingredients! using 5 ingredients and 3 steps. Here is how you cook it.
Ingredients of Baked Azuki Soy Mochi – 5 Ingredients!
- It’s 1 cup of glutinous rice flour.
- Prepare 1/3 cup of soymilk (or water).
- You need 1 of egg.
- Prepare 1.5 tbsps of oil.
- It’s 1 cup of Sweetened red beans.
Set aside, because it is still too hot to handle. Flatten one portion, place one ball of Azuki & Strawberry ball in centre and draw the edges up to enclose. Repeat with the remaining Mochi and Azuki & Strawberry balls. Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a large circle; set aside.
Baked Azuki Soy Mochi – 5 Ingredients! step by step
- Mix first 4 ingredients in a large bowl. Batter will be quite thin and runny. Then stir in red beans..
- Bake at 180degrees for 45 mins to 1 hr. Let cool before cutting..
- Taste yummy toasted or even slightly chilled! I love it dipped in cold soymilk too!!.
I make everything from mochi waffles, mochi cupcakes, to mochi chicken, but sweet mochi, that's where it's at. The new 'modern' way is to fill it with ice cream or even PEANUT BUTTER (did angels just sing?) but sweetened red bean is as traditional as you can get. This sweet red bean soup is served hot with mochi (rice cake) or shiratama dango (glutinous rice flour dumplings) inside the soup. Slightly sweet, with a gentle fragrance from the red beans, the dessert soup has the instant magic of warming up one's soul. Kashiwa mochi, made from rice flour, joshinko (high quality flour of non-glutinous rice), is enjoyed for the chewiness imparted by the rice and its lightly sweetened taste.