Jasmine Mochi
Ingredients
- 150 gWhite bean (cooked and drained)
- 100 gWhite sugar
- 10 gTea (jasmine)
- 100 gRice flour
- 200 mlMineral water
- 50 gPotato starch (for dusting)
- 100 gGlutinous rice flour (sifted)
Method
A silky, elastic shell with a slight bite. The white bean center is smooth and melting, with a floral tea fragrance that coats the palate.
- 1
Bring the mineral water to 80°C. Infuse the tea for 5 minutes. The liquid should be pale yellow and have a strong floral scent. Strain and let cool slightly.
- 2
Blend the cooked white beans with 40g of white sugar and 30ml of tea infusion. Pass through a fine-mesh sieve to obtain a perfectly smooth paste that coats the spatula. Dry out in a saucepan if necessary.
- 3
Mix the rice flour and glutinous rice flour with the remaining sugar and 150ml of tea. Heat over low heat, stirring constantly. The dough becomes translucent, sticky, and forms an elastic mass that pulls away from the sides.
- 4
Dust the work surface with potato starch. Divide the dough into 4. Flatten into disks, place a ball of bean paste in the center, and close by pinching the edges to seal.
Frequently asked questions
How do you get this dish right?
- Work the dough while it's hot; it's more malleable.
- Be generous with the starch; mochi dough is unforgiving and sticks everywhere.
How long does this dish keep?
Eat within the day. Do not refrigerate, as it hardens the rice.
