Run food processor until smooth and adjust sweetness as desired.You may have to do this in 2 batches, and you can add more of the cooking liquid if it needs it, but only add 2 tablespoons at a time. Drain the beans, reserving the cooking liquid in a separate bowl, then place into a food processor with the dates, and coconut nectar.Let simmer for at least one hour, adding water as needed to prevent burning. Bring to a boil, then turn heat to medium low. Put the beans back in the pot and add more water until it is 1-2 inches above the beans.Add water1 inch above the beans and bring to a boil. Drain and rinse adzuki beans, then put them in a large pot, keeping in mind the beans will expand during cooking.Soak the adzuki beans overnight (8-12 hours), being sure to keep in mind they will double or triple in size.You can dust with more tapioca starch if needed to cover sticky areas, then repeat until all the mochi and red bean paste is used. To seal, pinch the mochi over the red bean paste until completely covered, then flip over and set on the cutting board or a lined baking sheet with the pinched edges hidden underneath. Place 1 tbsp red bean paste in the center.
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