Hapi Mochi

Happy New Year 2008, let’s begin our new year with something happy.

Desert should be something that makes everyone happy, I hope that u will feel happy after looking at the pictures……and adapt the ‘HAPI’ feel when you’re making the mochi.

Red Bean Filling

300g of red bean (soaked for 2 hours)
Sugar to taste
Pandan leaves
Dried tangerine skin>2-3 pcs

Boil the soaked red bean with 2liters of water & add in the dried tangerine skin
Add in pandan leaves half way thru the cooking process
Let it simmer for around 1-2 hours until the red beans turns soft (pls add in more water the if water dries up before the red beans turn soft) low-medium heat
Add in sugar the according to your taste
Remove the tangerine skin & pandan leaves
If u prefer the red paste smoother, blend it with blender
Shape into small balls

Do not discard away the extra red beans paste, can keep for the next recipe. Besides that red bean paste can make many things such as red bean milk shakes, red bean desert, red bean dumplings & many more that will be shown in my blog…..but u have to dan ku ku (wait long long) first cause I really take my time do create & prepare for all those :p

Nuts Filling
Blend coarsely a handful of salted cashews nut & roasted peanuts with a teaspoon of sugar

Ingredients for mochi skin

300g glutinous rice flour
70g castor sugar
350-450ml of hot boiling water
1 teaspoon of pandan paste
2 tablespoon of natural pandan juice
100g blended rice flour

Methods
Fry the blended rice flour for 30mins under a low heat & set aside
Mix & stir the ingredients until smooth (pls do not add the water completely, add around half portion of the water)
The mixture should be soft but not too watery
Spread the mixture or batter in a steaming tray for 10mins under high-medium heat
Spread the rice flour and pour the steamed batter on it
Dust hands with rice flour and divide into smaller portion
Wrap in the filling. Shape into round balls & coat with the rice flour
For peanut fillings, coat with sesame (if the skin is too dry, moist with water before coating the sesame)