![]() I find the stove-top saucepan method really not that difficult at all and it is my go-to method.Īs for the filling, if you want to save time, you can get ready-made sweet red bean paste filling at an Asian grocery store (usually in the refrigerated/freezer section or in cans). Since I haven’t tried any of these methods for myself I can’t give real directions for either of them. If you decide to microwave the mixture, stir it half-way through, and microwave again until it is thick and malleable. If you prefer not to stand and stir, then I suggest you spread the glutinous rice flour mixture on a greased tray and bake at low temperature for a long period of time or steam it. This is one of the few occasions where I would recommend a non-stick pan. For this, a non-stick pan will help tremendously. I haven’t tried using either of these methods. Instead, I cook the glutinous rice flour directly in a saucepan along with the liquids. There are a few methods of cooking the mochi wrapper, the most popular being the microwave method, the steaming method or baking at low temperature over a long period of time. I don’t quite find this to be the case unless you really don’t like standing and constantly stirring for about 15 minutes or so. It seems that mochi is generally regarded as a tedious recipe to make. ![]() ![]() Today, I’m sharing a different kind of glutinous rice cake which is the Red Bean Mochi (aka Daifuku mochi) that both Kevin and I are particularly fond of. The one I am more used to is the banana glutinous rice rolled cake. Glutinous rice cakes exist in many different versions and flavours, plain or filled. ![]()
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