SNS Sensation! Sweet Red Bean Paste Mochi (Angko)
Learn How to Make the Viral Angko Mochi That’s Taking Social Media by Storm!
This Angko Mochi, a viral sensation on social media, is surprisingly easy to make! Enjoy the delightful chewiness of the mochi paired with sweet red bean paste. It’s a perfect treat for all ages. Let’s get baking!
Ingredients for Angko Mochi- 500g Wet Rice Flour (Using rice flour from a dedicated rice cake shop will yield even better results)
- 500g Sweet Red Bean Paste (Store-bought paste is convenient)
- 3 Tbsp Sesame Oil or Cooking Oil (Used for kneading, stamping, and finishing)
Cooking Instructions
Step 1
1. Preparing the Mochi Dough: In a bowl, add 500g of wet rice flour. Gradually add 6 tablespoons of water (using a regular tablespoon for measurement) while mixing with your hands. The key is to gently rub the flour and water together until it resembles fine crumbs, similar to the topping of a crumble cake. It should be loose and not clumped together.
Step 2
2. Steaming the Rice Flour: Line a steamer with a cheesecloth or kitchen towel and spread the prepared rice flour evenly over it. Place the steamer over boiling water, cover with a lid, and steam for approximately 20 minutes. Ensure the rice flour is cooked through.
Step 3
3. Kneading the Mochi: Once steamed, carefully remove the hot mochi from the steamer and let it cool slightly until it’s comfortable to handle. Using the provided plastic wrap for mochi or gloves lightly coated with oil, knead the mochi until it becomes smooth, elastic, and forms a cohesive ball. (Be cautious of burns!) Tip: Lightly oiling the plastic wrap before kneading prevents sticking and makes the process much smoother.
Step 4
4. Adding the Red Bean Paste: Roll out the kneaded mochi dough thinly and evenly using a rolling pin. Then, spread the sweet red bean paste evenly over the surface of the dough. Roll it up tightly, similar to how you would make a sushi roll. If you divide the 500g of dough into 5 portions and roll each one, you’ll have enough for 5 mochi pieces to be stamped.
Step 5
5. Stamping the Mochi: Place the rolled mochi logs on a surface and use a mochi stamp (or any desired mold) to press down and create decorative patterns. Ensure there’s adequate spacing between each imprint. Tip: Lightly coat the stamp with sesame oil or cooking oil before pressing. This prevents the mochi from sticking to the stamp and results in clean, beautiful designs.
Step 6
6. Cutting and Finishing: Use a scraper or a knife to diagonally cut the stamped mochi into bite-sized pieces. Finally, brush a little sesame oil over the surface of each mochi piece to give it a beautiful sheen and enhance the flavor. Your delicious Angko Mochi is now complete! Enjoy it while it’s warm and fresh.