Soft and chewy mochi skin filled with sweet white bean paste and a whole juicy mandarin
Author:Catherine Zhang
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:6 Mochi Balls 1x
Category:Mochi
Method:Easy
Cuisine:Japanese
Ingredients
Scale
White Bean Paste
480g Butter or Lima beans, boiled and drained (approx 2 cans)
200g White sugar (1 cup)
1 tsp Vanilla extract
Assembly
6 small mandarins, peeled
Mochi Dough
130g Glutinous rice flour (1 cup)
240g Water (1 cup)
50g Sugar  (1/4 cup)
1 tbsp Vegetable oil
Vegetable oil, for greasing
Cornstarch, for dusting
Instructions
White Bean Paste
Place the boiled and drained beans in the bowl of a food processor and pulse until smooth
Add the sugar and blitz until well combined
Transfer the puree into a small saucepan and cook over medium heat, stirring constantly, for 5-10 minutes until the sugar has dissolved and the mixture has thickened
Cool completely
Divide into 6 equal balls
Wrap each peeled mandarin in a ball of white bean paste and place on a lined baking tray
Chill in the fridge until the mochi is ready to be assembled
Mochi Dough
Combine the glutinous rice flour, water and sugar (if you are using) together in a microwave-safe bowl and whisk to combine
Cover with cling wrap and use a fork to pierce several holes
Microwave for 2 minutes on high
Remove from the microwave and mix
Re-cover with cling wrap and microwave for another minute, or until the mochi is no longer opaque and milky in colour
Mix/pound your mochi for a minute or two, with a wooden spoon, until stretchy and elastic
Cool until warm to the touch and add the vegetable oil
Knead with gloved hands until the mochi is soft and smooth
Oil a baking tray with vegetable oil and divide the mochi into 6 equal balls
Lightly flatten a mochi ball and place a wrapped mandarin in the centre
Pull the edges of the mochi over the mandarin into the centre to seal
Roll the mochi ball in the bowl of cornstarch and dust off any excess