Continuing on the wave of Japanese cuisine, once started I can’t stop anymore, as it fascinates me more every day. This time I ventured with some delicious sweets: Mochi filled with Anko and banana. You can use the fruit you prefer, for example strawberry or just fill them with red bean jam. And now let’s start with the preparation.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 45 Minutes
- Portions: 8 mochi
- Cooking methods: Stove
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 1.76 oz All-purpose flour
- 1/2 cup Water
- 2.82 oz Sugar
- as needed Cornstarch
- 5.29 oz red beans (jam (Anko))
- 1 1/2 Bananas
Preparation
Put the sugar in a bowl, add the flour and mix them with a whisk. Gradually add the water while continuing to mix until a fluid mixture is obtained.
Put the mixture in a small pot, heat over low heat, stirring continuously with the whisk for a few minutes. Continue stirring until the mixture thickens.
Pour the mixture onto a previously cornstarch-floured surface, using a spatula to clean the pot. The dough will be sticky, so always flour your hands to work with it.
Now work it quickly with floured hands, flatten it slightly and divide it into 8 parts, each weighing about 20/25 grams.
Cut the banana into slices, each slice should weigh 4/5 grams. Take two teaspoons of anko, place it both above and below the banana slice, and mold it well with wet hands. The banana-filled ball should weigh about 20 grams.
Now take one of the 8 pieces of rice flour dough, flatten it on your hand, place the anko and banana ball inside, and close the dough around the ball. Mold it well so that the dough closes around the red bean jam and banana ball.
Put them in the fridge for at least an hour before consuming.
Tips/Advice
To handle the anko, remember to moisten your hands with a little water each time, otherwise, it will stick to your fingers.
The rice flour mixture should always be worked with hands floured with cornstarch, being very sticky.
If you liked the Mochi filled with Anko and banana, also try other Japanese cuisine recipes:
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