"mochi" - sticky rice squares with red bean

a crunchy and chewy treat

If you've never tried "mochi" you have to try this!  You may have heard of ice cream mochi which is really popular right now - ice cream encapsulated by a chewy sticky rice exterior - but traditionally this Taiwanese snack is filled with red bean paste or sugared crushed peanuts.  The original mochi is steamed, therefore has a soft exterior; my mom has been making this baked version for as long as I can remember.  The baking creates a crunchy exterior which is a pleasant textural contrast to the sticky gooey inside.  The red bean paste has a subtle sweetness that will satisfy any sweet tooth without being cloyingly sweet.  Serving it warm minutes right out of the oven is the best way to enjoy it, but like any dessert, it's still delicious the next day!

I also realized today that this is a gluten and dairy free recipe.  Another popular trend!

Not a fan of beans?  Or you don't have red beans?  You can easily substitute something else such as jam, chocolate hazelnut spread, or even a cheesecake type filling.

what you need:

*for a 9 x 13" baking pan

• 400 g (1 pkg) glutinous rice flour 
• 2 eggs
• 3 tsp baking powder
• 1 pinch of salt
• 3/4 cup sugar
• 2 cups milk (I used unsweetened almond milk)
• 2/3 cup vegetable oil (mild tasting such as grape seed or canola)
• 2 cups red bean paste (purchased or make your own, see below)

this is a 8 x 8" square pan, recipe was halved

what to do:

1. Preheat oven to 375 F.  Line baking pan with parchment paper or grease generously with butter for easy removal later.
2. In a mixer, combine flour, baking powder, salt, and sugar.
3. On low speed, slowly mix in eggs, milk and oil.  Mix until a smooth batter forms.
4. Pour half the batter into the pan (it will seem like a thin layer).  Drop spoonfuls of red bean filling into the batter - try to make it evenly distributed but it doesn't have to be perfect.  Pour the rest of the batter on top and try your best to cover all of the filling.
5. Bake for 45 min - 1 hr, until golden brown on top and a toothpick comes out clean.  If a toothpick comes out clean but your top is not browned yet, just switch your oven to broil for a minute to get your crunchy golden brown top.  
6. Remove and cool for a few minutes - cut into squares while warm and enjoy!

Making your own red bean paste:

what you need:

• dried red beans
• water
• sugar
• brown sugar

what to do:

1. Rinse 1 cup of red beans thoroughly.  Put beans into a small pot with enough water to generously cover them.  Bring to a boil then remove from heat and drain.
2. Using the same pot, add fresh water just until beans are covered - bring to a boil and then turn down to simmer.  The beans will take awhile to cook until tender (about 20 - 30 minutes) - but make sure you check on them to prevent the bottom from burning.
3. Once the beans are tender, add 2 tbsp brown sugar.  You can add more or less according to how sweet you would like your filling.  Taste and adjust accordingly.
4. Turn off the heat and using a fork, gently mash the beans slightly.  It might seem like a lot of liquid but once the filling cools it will thicken.  You can store this in an airtight container in the fridge for several days.

sticky rice meatballs

sticky rice meatballs on the bottom right corner, topped with peanut sauce

OK so this is actually one of my favourites.  I love sticky rice and I love meatballs - so this is the best combo ever!!!  It's a dish I've had in Taiwan and my mom has made it a few times - it does take a bit of work so you want to make them for special occasions or when you have some extra time.  It's not hard - just has a number of steps but its totally worth the effort!  They are great as part of a main course but also could be used as bite size appetizers.  You can eat them on their own or serve them with peanut sauce, which is what I did recently.  My friends Jillian and Criff were in town for only one night and I really wanted to make a special dinner for them.  I went with a Taiwanese family style dinner (with lots of help from my husband, Ryan) and these meatballs were one of the 4 dishes we made.  Our friends loved it!

what you need:

• 1/2 lb lean ground pork
• 2 green onions, chopped finely
• 1 large egg
• pinch of salt and pepper
• 1/3 cup breadcrumbs
• 1 cup glutinous sticky rice (short grain rice, arborio rice would work as well)
• peanut sauce (see fresh rolls page for this recipe)

what to do:

1. Boil about 4 cups of water.  Remove from heat and add the rice; let it sit for about 1 1/2 hours.  This step par cooks the sticky rice. (note: this step can be done the day before).
2. Line a tray with parchment paper.
3. In a bowl, use your hands to combine the pork, onions, egg, breadcrumbs, salt and pepper.  Form meatballs (about 1 1/2" diameter) and place them on the parchment paper. 
4. Drain water from rice, and allow the rice to dry for awhile in a strainer or spread out onto a plate lined with paper towel and pat dry.  
5. Roll each meat ball in the rice until well studded with rice.
6. Steam meatballs for 20 minutes.  You can use a steamer, or create one by using a bamboo steamer basket over a pot of boiling water. (check out the gourmet sleuth website on how to use a bamboo steamer). 



electric steamer

7. Remove gently with chopsticks/tongs (be gingerly as you don't want to lose the sticky rice on the tongs!) - serve hot on their own, with a simple sauce of sriracha + soy, or with the peanut sauce for extra flare.  Enjoy!

best part! eating with friends