Hot sweet red bean soup with grilled Mochi rice cake
Video
Ingredients
- 1 cup Azuki red beans (using a 240-ml cup)
- 1 1/2 cup sugar
- water
- salt
- 4 pieces Mochi
Instructions
- Put red beans in a pot with 4-5 cups of water. Let boil for 5 minutes and discard water.
- Place the red beans and 4–5 cups of water in a clean pot. Cover and simmer over low heat for 1½ to 2 hours, adding more water as needed to keep the beans submerged. The beans are done when they are very soft and can be easily crushed between your fingers.
- Strain water, but save the water. Put soft beans back in the pot with sugar at medium high heat and constantly stir and mix about 10 minutes until forming a paste that looks shiny but still loose. Put the water back to the pot, add a pinch of salt, and stir. Cook until hot, and keep it warm at low heat.
- Bake mochi in a toaster oven until browned and expanded. Put the mochi to a bowl and pour soup over.