Red Bean Mochi (Sweet Azuki Dumplings)

Instructions

1. 1Soak dried azuki beans in cold water overnight (or 6 hours). Drain and rinse.

   浸泡赤豆

   🔍 Look for 6–8 小时 · 6–8 hours

   Visual: 豆子胀大近一倍，轻捏软糯Beans plump to nearly double size and feel soft when pinched

   You know it's right when: 豆皮微松，泡水呈淡粉色Skin begins to loosen and water turns pale pink

2. 2Cook soaked beans in fresh water (3:1 ratio) over medium-low heat until very soft (about 45 minutes). Drain well, reserving 2 tbsp cooking liquid.

   煮豆至酥烂

   🔍 Look for Medium-low 45 分钟 · 45 minutes

   Visual: 豆子叉压即化，渗出绵密淀粉Beans mash easily with fork and release creamy starch

   You know it's right when: 多数豆粒绽开，汤汁微稠Most beans split open and liquid thickens slightly

3. 3Mash beans with sugar and reserved liquid in a pot over low heat, stirring constantly until thick, glossy, and pulls away from pan (10–12 minutes). Cool completely.

   炒豆沙至离锅

   🔍 Look for Low heat 10–12 分钟 · 10–12 minutes

   Visual: 膏体成片，刮锅底留清晰痕迹Paste forms a cohesive sheet and leaves clear trail when scraped

   You know it's right when: 无水汽蒸腾，膏体提起成形不坠No steam rises and paste holds shape when lifted

4. 4Mix glutinous rice flour with 120 ml (½ cup) warm water to form a smooth batter. Steam in a greased heatproof dish for 20 minutes until translucent and springy.

   蒸制糯米皮

   🔍 Look for High heat 20 分钟 · 20 minutes

   Visual: 表面油亮，轻晃如凝脂微颤Surface is glossy and slightly jiggles like firm jelly

   You know it's right when: 中心无白芯，竹签插入拔出洁净Center is no longer cloudy and knife inserted comes out clean

5. 5Knead warm steamed dough on a surface dusted with roasted soybean flour until smooth and pliable. Divide into 12 pieces, flatten, wrap 1 tbsp red bean paste, and seal into smooth balls. Roll in more soybean flour.

   包馅裹粉

   🔍 Look for 5–7 分钟 · 5–7 minutes

   Visual: 汤圆均匀裹粉，手不沾黏Balls are evenly coated and dough no longer sticks to hands

   You know it's right when: 面团微温易操作，轻压不变形Dough feels warm but manageable and holds shape under light pressure