I had some red bean paste, which I bought from Ranch 99. Red bean paste comes in both a can form and also in plastic packages. Here’s a picture of red bean paste I took when making my traditional green tea mochi.
I was a bit worried about how to swirl the red bean paste into the mochi mixture. The mochi cake mixture is on the liquidy side and the red bean paste is much thicker. I tried the best i could. Trying to thin the paste a little and spread it out of the batter, and swirling it with a butter knife. It came out to be a decent swirl. I think I like this taste better than the mochi with red beans. The red beans were a bit too sweet for me. The paste is more subtle.
(Instructions with pictures can be found on my mochi cake with red beans post)
- 16 oz Mochiko rice flour (or can substitute for any brand of glutinous rice flour)
- 1 cup butter
- 2 cups sugar
- 1 (12 ounce) can evaporated milk
- 4 eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 1 1/2 tablespoons matcha green tea powder
- one can or package of red bean paste
1. Cream the butter with sugar. It helps to melt the butter a little first.
2. Mix in the evaporated milk to the butter/sugar mixture.
3. Mix eggs into the mixture.
4. Mix in the rice flour, baking powder and vanilla.
5. Mix in the matcha green tea powder.
6. Pour mixture into a 9 x 13 pan.
7. Scoop can of red bean paste into bowl and stir to thin paste. Put
paste on top of mochi mixture. Try to spread out evenly on top of the mochi mixture, then swirl with a knife several times.
8. Bake for approximately 1 hour at 350 degrees.
9. Let cake completely cool, allowing the mochi to set, before cutting and serving.