Best Adzuki Mochi Cake Recipes
BUTTER MOCHI CAKE
This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi. Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confectioner's sugar. This butter mochi cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked.
Provided by YI-FUN HSUEH
Categories World Cuisine Recipes Asian Japanese
Time 1h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
- In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
- Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 79.6 g, Cholesterol 71.7 mg, Fat 10.7 g, Fiber 2.2 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 168.9 mg, Sugar 23.9 g
ADZUKI MOONCAKE
This traditional Chinese cake is so moist and indulgent. You can substitute adzuki beans with mung beans, lotus seeds, chestnuts, mixed nuts, dried fruits, etc. Once cool, these are ready to be served or wrapped as gift. They will be even more moist if you leave them at room temperature for 2 days. For a more authentic shape, press the cakes into a mooncake mold, small cake tins, cookie cutters, even muffins tins after they have been rolled in flour.
Provided by hearty_cook
Categories World Cuisine Recipes Asian Chinese
Time 8h30m
Yield 8
Number Of Ingredients 12
Steps:
- Stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. Meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. Stir in the golden syrup until a smooth dough forms. Wrap well with plastic wrap; refrigerate at least 4 hours.
- Meanwhile, combine the adzuki beans and water in a large saucepan over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Drain and allow to cool for 10 minutes. Puree the beans in a blender or food processor.
- Heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. Stir in the pureed beans along with the white sugar. Cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. Stir in the wheat starch. Scrape into a mixing bowl. Chill in the refrigerator until cold.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Divide the dough and the filling each into 8 equal portions and roll into balls. Press the dough balls between your palms to form circles large enough to envelop a filling ball. Place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. Roll the mooncakes in the all-purpose flour to coat; shake off excess. Place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly.
- Mist lightly with water. Bake in the preheated oven for 8 minutes. Remove the mooncakes from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
- Brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. Return to the oven and bake until golden brown, about 15 minutes more. Cool completely before serving.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 61.7 g, Cholesterol 25.6 mg, Fat 12.8 g, Fiber 5.2 g, Protein 10 g, SaturatedFat 2.3 g, Sodium 113.5 mg, Sugar 10 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Adzuki mochi cake is a popular Japanese dessert made with glutinous rice flour, sweet red bean paste, and sugar. It is a sweet and chewy cake that is perfect for any occasion. Mochi cakes are a type of traditional Japanese sweets that have been enjoyed for centuries. The rich and unique texture of the cake is a result of the glutinous rice flour that is used to make it. The adzuki filling provides a sweet and earthy flavor that compliments the taste of the cake. This article will explore the history of adzuki mochi cake and provide some interesting facts about the ingredients used in the recipe.
History of Adzuki Mochi Cake
Japanese cuisine is famous for using a wide variety of ingredients in their traditional dishes. Adzuki beans are one of the oldest and most popular ingredients that have been used in Japanese cuisine for over 1000 years. In ancient times, adzuki beans were used to make a sweet porridge that was eaten on special occasions. Over time, this recipe was modified to include glutinous rice flour and sugar to create the adzuki mochi cake that we know and love today.Ingredients Used in Adzuki Mochi Cake
The main ingredients used in adzuki mochi cake are glutinous rice flour, sweet red bean paste, and sugar. Glutinous rice flour is a type of rice flour that is produced from sticky rice. It is used in Japanese cooking to make a variety of dishes such as mochi, dumplings, and noodles. Sweet red bean paste, also known as anko, is a paste made from boiled and mashed adzuki beans. The paste has a sweet and earthy flavor that makes it perfect for desserts. Sugar is added to the cake to enhance the sweetness of the adzuki bean filling.Glutinous Rice Flour
Glutinous rice flour is a unique ingredient that is commonly used in Japanese cooking. It is made from sticky rice that is milled into flour. The flour is used to make a variety of Japanese dishes such as mochi, dumplings, and noodles. The sticky texture of the flour is what gives the cake its chewy texture. When mixed with water, the flour becomes sticky and pliable, making it easy to shape into different forms.Sweet Red Bean Paste
Sweet red bean paste, also known as anko, is a popular ingredient in Japanese cuisine. It is made by boiling and mashing adzuki beans and mixing them with sugar. The paste has a sweet and earthy flavor that makes it perfect for desserts. Anko is used in a variety of Japanese sweets such as dorayaki, taiyaki, and mochi.Sugar
Sugar is added to the cake to enhance the sweetness of the adzuki bean filling. It is also used as a preservative to help the cake last longer. The sugar is mixed with the glutinous rice flour to create a chewy and sweet dough.Benefits of Adzuki Mochi Cake
Adzuki mochi cake is a fantastic dessert that has many benefits. The following are a few of the benefits of eating adzuki mochi cake.Gluten-Free
Adzuki mochi cake is gluten-free, making it an excellent dessert option for those with celiac disease or gluten allergies. The cake is made from glutinous rice flour, which does not contain gluten, making it safe for those who are gluten intolerant.High in Protein
Adzuki beans, the main ingredient in the cake filling, are high in protein. They are also rich in fiber, iron, and potassium. Adzuki beans are a fantastic source of plant-based protein, making them an excellent addition to any diet.Low in Fat
Adzuki mochi cake is low in fat, making it a great dessert option for those who are watching their weight. The cake is made with minimal oil or butter, making it a healthy alternative to other high-fat desserts.Great Source of Energy
Adzuki mochi cake is a great source of energy, thanks to its high carbohydrate content. The glutinous rice flour used in the cake is a good source of complex carbohydrates that provide sustained energy throughout the day.Conclusion
Adzuki mochi cake is a classic Japanese dessert that has been enjoyed for centuries. The sweet and chewy cake is made with glutinous rice flour, sweet red bean paste, and sugar. The cake is gluten-free, low in fat, and a great source of protein and energy. It is a fantastic dessert option for those with celiac disease, gluten allergies, or those who are watching their weight. Whether eaten as a treat or a snack, adzuki mochi cake is sure to delight the taste buds.
Adzuki mochi cake is a tasty dessert that is both easy to make and healthy. The recipe uses simple ingredients such as mochiko flour, sugar, adzuki beans, and water. The cake has a chewy texture and a sweet filling that is sure to satisfy your sweet tooth.
Mochi cake is a traditional Japanese dessert that has become popular in many parts of the world. The cake can be served as a snack or a dessert and is perfect for any occasion. There are various ways to make the adzuki mochi cake. In this article, we will discuss some valuable tips when making adzuki mochi cake recipes to ensure that you get the best results.