Continuing on the wave of Japanese cuisine, once I start, I can’t stop, as it fascinates me more every day. This time I tried some delicious sweets: Mochi filled with Anko and banana. You can use your favorite fruit, such as strawberries, or fill them only with red bean jam. And now let’s start the preparation.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 45 Minutes
- Portions: 8 mochi
- Cooking methods: Stovetop
- Cuisine: Japanese
Ingredients
- 1.76 oz All-purpose flour
- 0.42 cups Water
- 2.82 oz Sugar
- to taste Cornstarch
- 5.29 oz Red beans (jam (Anko))
- 1 1/2 Bananas
Preparation
Place the sugar in a bowl, add the flour, and mix them with a whisk.
Add the water slowly while continuing to mix until you obtain a fluid mixture.
Put the mixture in a saucepan, heat over low heat, stirring continuously with the whisk for a few minutes.
Continue to stir until the mixture thickens.
Pour the mixture onto a previously cornflour-dusted surface using a spatula to clean out the saucepan.
The dough will be sticky, so always flour your hands for handling.
Now work it quickly with floured hands, flatten it slightly, and divide it into 8 parts, each weighing about 20/25 grams.
Slice the banana, each slice should weigh 4/5 grams.
Take two teaspoons of anko and place it both above and below the banana slice, then roll it into a ball with moist hands.
The banana-filled ball should weigh about 20 grams.
Now take one of the 8 pieces of rice flour dough, flatten it in your hand, place the anko and banana ball inside, and close the dough around the ball.
Roll it well so that the dough closes around the red bean jam and banana ball.
Refrigerate them for at least an hour before serving.
Tips/Advice
To work with anko, remember to moisten your hands with a little water each time, otherwise it will stick to your fingers.
The rice flour mixture must always be worked with hands floured with cornstarch since it is very sticky.
If you liked the Mochi filled with Anko and banana, try other Japanese cooking recipes:
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