Red Bean Butter Mochi Recipe
Servings: 20 2x2.5-inch servings
Calories: 265kcal
Ingredients
- 4 large eggs
- 1½ cups granulated sugar
- 2 cups milk
- ½ cup unsalted butter (1 stick) melted
- 1 1-pound box mochiko, or sweet glutinous rice flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 cup sweetened red bean paste from one 7-ounce can of red bean paste or homemade
- 1 cup walnut halves
Instructions
- Heat the oven to 350°F. Lightly coat a 9x13-inch baking pan with butter or baking spray.
- Whisk together 4 large eggs, 1½ cups sugar, and 2 cups milk in a large bowl until fluffy and pale golden in color.
- In a sieve directly over the bowl with the liquid ingredients, sift together mochiko, 1 tablespoon baking powder, and ½ teaspoon sea salt directly into the liquid ingredients. Whisk until well incorporated. You do not need to worry about over-mixing because mochiko does not have gluten.
- Add the melted butter and mix until fully combined. The batter will be liquidy.
- Pour HALF the Red Bean Butter Mochi batter into the prepared baking pan. Lightly tap the pan against the countertop to level out the batter and pop any air bubbles.
- Bake the Red Bean Butter Mochi for 15 minutes.
- After 15 minutes, remove the pan from the oven and very gently dot the top of the butter mochi with small flattened discs of red bean paste and walnuts. Carefully pour the remaining butter mochi batter over the red paste and walnuts. Retun the pan to the oven and continue baking until the butter mochi no longer wiggles in the center when you shake the pan, about 45 minutes.
- Place the pan on a wire rack and run a knife with a thin blade around the edge of the pan. Let the Red Bean Butter Mochi cool in the pan completely, about 1 hour. Tip the Red Bean Butter Mochi out on to a cutting board to slice and serve or wrap for storage.
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Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 0.1g | Protein: 3.6g | Fat: 9.6g