ADZUKI MOONCAKE
This traditional Chinese cake is so moist and indulgent. You can substitute adzuki beans with mung beans, lotus seeds, chestnuts, mixed nuts, dried fruits, etc. Once cool, these are ready to be served or wrapped as gift. They will be even more moist if you leave them at room temperature for 2 days. For a more authentic shape, press the cakes into a mooncake mold, small cake tins, cookie cutters, even muffins tins after they have been rolled in flour.
Provided by hearty_cook
Categories World Cuisine Recipes Asian Chinese
Time 8h30m
Yield 8
Number Of Ingredients 12
Steps:
- Stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. Meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. Stir in the golden syrup until a smooth dough forms. Wrap well with plastic wrap; refrigerate at least 4 hours.
- Meanwhile, combine the adzuki beans and water in a large saucepan over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Drain and allow to cool for 10 minutes. Puree the beans in a blender or food processor.
- Heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. Stir in the pureed beans along with the white sugar. Cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. Stir in the wheat starch. Scrape into a mixing bowl. Chill in the refrigerator until cold.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Divide the dough and the filling each into 8 equal portions and roll into balls. Press the dough balls between your palms to form circles large enough to envelop a filling ball. Place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. Roll the mooncakes in the all-purpose flour to coat; shake off excess. Place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly.
- Mist lightly with water. Bake in the preheated oven for 8 minutes. Remove the mooncakes from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
- Brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. Return to the oven and bake until golden brown, about 15 minutes more. Cool completely before serving.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 61.7 g, Cholesterol 25.6 mg, Fat 12.8 g, Fiber 5.2 g, Protein 10 g, SaturatedFat 2.3 g, Sodium 113.5 mg, Sugar 10 g
SWEET MOCHI WITH RED BEAN FILLING
Nothing compares to the texture of fresh mochi, the sweet, delightfully chewy Japanese rice dough. And when you make it yourself (which takes about 10 minutes), you can really enjoy it fresh, at the peak of its textural pleasures. Chop up the cooled mochi and toss it in roasted soybean flour, and it's ready to go as a sweet snack or ice cream topping. Or, as in this recipe, put in some extra time and wrap the sticky dough around a simple red bean filling to make daifuku. The pastry chef Tomoko Kato uses shiratamako flour processed in Japan, but mochiko flour can be easier to find, and the results are similar.
Provided by Tejal Rao
Categories dessert
Time 3h
Yield 20 pieces
Number Of Ingredients 6
Steps:
- Make the filling: Rinse the beans and transfer to a large pot. Cover the beans with water and bring to a boil; drain. Cover the beans again with water and this time simmer until they are completely tender, about an hour to an hour and a half, adding more water if necessary to keep the beans submerged. Drain.
- Purée the drained beans in a food processor or blender to make a smooth paste. If the beans are too dry to catch the blades, add a few tablespoons of water. Return the bean purée to the same pot and stir in the sugar and salt. Cook over medium-low heat, stirring occasionally, until most of the water has evaporated and the purée is very thick, 10 to 15 minutes. Spread bean paste in a wide, shallow container and refrigerate until firm and cool.
- 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. In a bowl, whisk together the mochiko flour and 1 1/3 cup/300 milliliters water until smooth. Pour mixture through a mesh strainer into a saucepan, using the whisk to help push it through if necessary. Add the sugar and mix well. Switch to a heatproof spatula and cook the mixture over medium heat, stirring constantly, until it thickens and comes together as one big, smooth, shiny mass that can hold its shape, 5 to 7 minutes.
- Using a starch-dusted knife, cut the dough into 20 even pieces. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Set on the parchment-lined baking sheet with the seam on the bottom. Eat the filled mochi the day they're made, or cover and store in the refrigerator for 1 day.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 15 grams
ADZUKI MOCHI CAKE
Steps:
- Pre-heat oven to 375 degrees. mix dry ingredients, add milk and mix well. stir-in Adzuki bean paste stir-in walnuts and raisins mix in egg and mix well. pour mixture into baking pan. bake for 45 mins. let cool completely and cut to serve. Stores at room temp.
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