Learn to make Green Tea Mochi with Chef Shin!
It's time for another episode of Cooking with Shin where Chef Shin teaches us how to make the mouth watering Korean dishes we see in our favorite K-dramas. This time, Chef Shin shares her favorite recipe for Green Tea Mochi with Red Bean Filling. Let's get started!
Green Tea Mochi with Sweetened Red Bean Paste
Step 1: Sweetened Red Beans (단팥)
Yields: 6~7 cups
Note: In this episode, Shin used half the recipe
1 pound Dried red beans, about 2 cups (a.k.a. adzuki/azuki beans)
14~18 Cups Water
1 teaspoon Salt
2~3 Cups Sugar
1. Rinse red beans in cold water and place them in a pot big enough to hold 3 quarts.
2. Add 2 cups of water and bring it up to a boil over high heat. When the water comes to a rolling boil, strain and discard water. It is believed in Korea that the first boiling helps to get rid of any unpleasant natural flavor of red beans.
3. Rinse the pot, place the red beans in the pot along with 4 cups (1 quart) of water and 1 teaspoon of salt. Bring it up to a boil again. Skim off foam on the surface along The way. When the water is reduced to the level of touching the beans, add 4 cups (1 quart) of water and keep it boiling. Repeat adding water 4 cups at a time until the beans are soft. You will see the red beans bigger, some popped and their color to a light purple.
4. When the beans are soft, add 2 cups of water to immerse the beans again. Stir in 2 cups of sugar and dissolve completely and simmer to reduce water.
5. When the water is about 1⁄4-inch above the beans, turn off heat. Rest for 5 minutes. Taste and adjust seasoning. It should taste very sweet, a degree sweeter than your usual preference. Add more sugar as desired.
6. Cool to room temperature. By now, much of the water that came well above the beans should be soaked by the beans and at the bean level, but still syrupy-soupy.
7. Divide it and pack it in Ziploc bags or airtight containers. I put 1 cup in each container, which makes about 3-4 portions of patbingsu topping. Leave 1 container in the refrigerator and freeze the rest. Defrost by moving the frozen one to the refrigerator 1~2 days before using. Or always have 1 container of sweet red beans in the refrigerator in the summer.
Step 2: Simple Mochi in Microwave (찹쌀떡 -- chap ssal ddeok)
Yields: 16 mochi balls
For mochi dough
1 Cup Mochiko, aka glutinous rice flour (찹쌀 가루 chapssal garu)
1 Tablespoons Sugar
1 Cup Water
1⁄2 Cup Potato starch or corn starch (you might need additional 1⁄4 cup for
For the filling
Traditional red bean filling
Dulce de leche
Black sesame ganache
Optional) Color variations
For green color, add 2 teaspoons of green tea powder (matcha)
For light yellow, substitute water with 1/2 Cup of Fresh squeezed carrot juice (from about
2 skinny carrots)
For baby pink, substitute water with 1/2 Cup of beet juice
For the red bean filling
1. From the sweet red beans recipe, keep cooking the beans until there is almost no liquid left on the bottom. Remove from heat and let it cool to room temperature. By the time it's cooled, it should be thick and pasty. Put it in a container, cover and refrigerate.
2. When the dough is cold, scoop 1-inch balls from the red bean paste. If you have a small cookie dough scoop, it'll be easier. Place them on a parchment-lined baking sheet, cover with plastic and freeze for 30 minutes.
For mochi dough
1. Mix together mochiko and sugar in a microwave-safe bowl.
2. Add water to mochiko and sugar and mix completely with a wooden spoon until there are no dry lumps. Cover with plastic wrap and poke a couple of holes.
3. Microwave for 2 minutes. When it's done, the dough is turned translucent and sticky. Taste to make sure there is no grainy texture. If it's still not fully cooked, put it back in the microwave for 30 seconds at a time.
4. When it's completely cooked, mix it vigorously and thoroughly with a wooden spoon until it's cooled off to warm.
5. Transfer the dough onto a clean work surface dusted with starch powder. The dough will be very sticky at first. Keep dusting the dough with starch powder to keep it from sticking to your fingers. Knead the dough for about 5 minutes until the dough is smooth and nicely coated in starch powder. Cut the dough into 16 pieces.
Place them on a starch-dusted work space and cover with plastic. Wash your hands
and remove any sticky dough bits before you start assembling mochi.
1. Dust your dry hands with starch powder. Press one piece of mochi from the
2. Place one red bean paste ball in the middle of the mochi round. Pull and pinch middle and stretch carefully to form a flat round with thinner edges. Dust your hands and mochi as necessary. the sides to seal mochi. Be careful not to stretch too much of mochi, which will tear. Roll the sealed mochi in starch and place it in a paper cupcake liner or a starch-dusted plate. Repeat with the rest of mochi.
If you're craving the red bean rice from Heirs, make sure to watch her cooking tutorial for it here, and if you want to learn how to make the japchae, or glass noodles, from Full House, watch her other tutorial here.
For great cooking tips from Chef Shin, read her blog here.