Tuesday, October 4, 2011

Mom's Red Bean Mochi Bars

I have been craving my mom's red bean mochi bars for a couple of weeks and I finally got her to make it for me. I was actually asking her to teach me how to make it but I ended up making spaghetti and she made the dessert. hehe I got her to write down the recipe for me though so I would have it. :) 

Mom's Red Bean Mochi 
It smells so yummy! The smell permeates to the second floor too...drool...hehe My mom was saying how she over cooked it by 6min so the edges are too crunchy. It was still good. You see, my mom had to kind of remember how to make this, since she has not made this in years. Good job Mom's memory. hehe

The ugly but very yummy inside.
My mom didn't put enough of the mochi on the bottom and too much red bean paste so it came out looking ugly to her. It still tasted really good to me. The top is crunchy but the middle is sticky/chewy. I like the difference in textures. The red bean and mochi are both not too sweet. It was everything I remembered from childhood. :) I had two big pieces. :P

Rice flour to make the mochi part
My mom buys this brand. We get it from a Chinese supermarket named 99 Ranch. (Tip: you will have to pay for bags so bring your own) I did not realize that this is made in Thailand. :)

Sweetened Red Bean Paste
Yes, it is from a can but it is not that sweet and it is a lot easier than making your own paste. :) Yes, I had to lick the can just a little. hehe

She wrote down the recipe for me. :)
Now I am going to translate the recipe just for you guys. :)

Mix together:
1 bag of rice flour
3 Large Eggs
2 Cups of milk
1 cup of Vegetable oil
1 cup of white granulated sugar

Pour 2/3 of this mixture into a pan.
Add 1/2-1 can of red bean paste in globs randomly and evenly throughout the pan. You can just drop the globs of red bean on top of the mixture.
Pour the rest of the mixture on top of the red bean paste to cover.

Bake in a pre-heated 350 degree oven for 1 hour. Let cool. Cut and Enjoy. :) It will be sticky but not as sticky or chewy as mochi. :)

Doesn't every love their mom's and grandmother's recipes? It is really sad that more and more of these goodies are getting lost and not passed down. So, I DARE you ALL to take one day and learn just one recipe from the generation before you. It is a legacy that should not be lost in this day and age of fast everything. :)
Have fun! :)

I forgot to tell you about my spaghetti dinner. I usually cook semi-homemade style. I took Prego spaghetti sauce added chili powder, red pepper powder, ground black pepper, garlic salt, chipotle seasoning, and paprika to make it spicy. :) I added sausage that I took off the skin and cooked like ground beef, mushrooms, and broccoli. Instead of spaghetti noodles, I cooked up wheat spiral pasta. I like it because 1. I don't like regular spaghetti noodles, I like thick spaghetti noodles 2. I am trying to eat healthy and 3. It holds the sauce better. :) Tip: add a little of the noodle water to the sauce, it helps to thicken the sauce with the starch from the noodles. :) You are also suppose to pull the noodles from the water 1min early from al-dente and put them into the sauce so it cooks the last min in the sauce and flavors the noodles more. :)

I love one pot well, here 2 pots but I love it when all my food groups are in one dish. The dairy is from the parmesan cheese you can put on top. :) I don't think it is because I'm lazy, per say...hehe I just like how it is easy. It is just like soup. I can put all of my food groups into a soup and it is really healthy. :)

Eat on!

1 comment:

  1. It looks awesome! Thanks for sharing the recipe.

    I wouldn't mind the 'crunchy' edges! Those are the best in bar cookies or brownies :)

    Thanks for the awesome post on foodie yumminess!