Mochi Gulung (Steamed Mochi Rolls with Red Bean Paste)
Servings: 2 rolls (12 pieces)
Make this super easy naturally gluten-free and vegan soft and chewy mochi rolls with sweet red bean paste filling.
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Equipment
Ingredients
Mochi dough:
- 160 gr glutinous rice flour
- 40 gr cornstarch
- 40 gr oil
- 40 gr sugar
- 100 ml coconut milk you can also replace with pandan juice for a green color
- 100 ml water
- food coloring optional
Filling:
- 200 gr dou sha (sweet red bean paste)
Coating (use any of these):
- White sesame seeds
- 2 Tbsp glutinous rice flour stir fried to get rid of raw taste
- Sweetened coconut flakes
Instructions
If you plan to use glutinous rice flour to coat the mochi:
- Stir fry about 2 Tbsp of glutinous rice flour on a dry pan over low-medium heat until the flour is very lightly golden in color and smells slightly nutty. Remove from the heat to let it cools down
Prepare the mochi dough:
- Mix all ingredients for mochi dough in a mixing bowl. Stir to mix into a thick paste
Steam in the steamer or Instant Pot:
- Bring water in the steamer to a boil and place the bowl with mochi batter inside and steam for 25-30 minutes or until the batter turns into a solid mass. Steaming time may be longer if you use a thick bowl to steam the batter
- You can also use instant pot to steam. Fill up with 1 cup of water. Place a trivet in. Place the bowl with mochi batter inside. Close the lid and turn the steam release valve to seal. Press "steam" and set timer to 25 minutes, when it's done, wait 5 minutes then release pressure if any
Flatten the dough:
- Place the dough on top of a parchment paper. Cover with another piece of parchment paper and use a rolling pin to roll into about 15 x 15 cm (6 or 7 inches square) sheet, about 1/4-inch thick
Spread the filing:
- Gently spread the dou sha filling on top with the back of the spoon. Roll up from the side near you to the other side to make a roll
Coat the mochi rolls:
- Spread some sesame seeds or toasted glutinous flour on a parchment paper and gently roll the mochi roll on top. The coating helps to make the mochi rolls not sticky to your fingers
Serve:
- Cut the mochi rolls to about 6 pieces per roll and serve. They are best served on the same day. Once you refrigerate, they will harden
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