Fried Red Bean Puffs

I think I need to go to Hong Kong..

Fried Red Bean Puffs

15 – 17 puffs

Ingredients:

– 300g glutinous rice flour (sweet rice flour) (separated)

– ½ cup cold water

– 1 cup water

– 100g Chinese brown sugar in pieces or light brown sugar

– 220g smooth red bean paste

– vegetable oil for frying

Directions:

In a baking sheet, lined with a few layers of paper towels. Set aside.
In a medium bowl, add 100g glutinous rice flour. Slowly pour in ½ cup cold water. Stir and mix with one hand until the dough comes together. If it is too dry, add little more water. If it is too wet, add little more flour. Pinch the dough into about 1-inch irregular pieces.
In a medium pot, add 1 cup water and the brown sugar. Bring to a boil and reduce to medium-low heat. Cook until the sugar has melted. Add the dough pieces and cook through, about 3 – 5 minutes. Turn the heat off. Add 150g rice flour. Stir together with a wooden spatula.
On a lightly floured (rice flour) working surface, place the hot dough over. Add another 40g of rice flour. Carefully knead the dough until smooth. If the dough is sticky, add little more flour. Divide the dough into 2 parts.
Roll 1 part of dough into ¼-inch thick with a rolling pin. Use a 3½-inch round cutter to cut out rounds. Repeat with the other part of dough. Gather the scrapes and roll it into ¼-inch thick dough again. Continue to cut out rounds. Make 15 – 17 rounds in total.
Place about 1 tablespoon red bean paste in the center of each round. Fold the dough over to make half-moon shape. Press the edges firmly to seal.
In a wok or medium pot, add enough vegetable oil to reach 1-inch deep. Heat the oil to 350˚F (160˚C). Fry the puffs in patches until golden brown, turning them often for even cooking. Transfer the finished puffs to the prepared baking sheet. Let them drain and rest for 10 minutes before serving.
Tips:

Glutinous rice flour can be found in Chinese supermarkets or Amazon.
Chinese brown sugar in pieces can be found in Chinese supermarkets. Learn a bit more here.
I made my own red bean paste. For a short cut, you can buy pre-made one from store or Amazon. It won’t be as good, but easier.
If the dough gets hard and dry during the kneading process, add a little bit of warm water to soften it.
The ¼-inch wrappers seem very thick. But once they are fried, they will be thinner.
To make the wrappers easier to wrap, roll the red bean paste into half-moon shape.
When enjoying the puffs, make sure they are cool enough to eat. I burnt my tongue while doing a taste test. Ouch!
The puffs will not taste as good when they are cooled. Reheat them in microwave for 15 seconds. They will be warm again, but soften with a chewy texture.

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Ono Butter Mochi

INGREDIENTS:

1 box mochiko (1 pound glutinous rice flour)
2 1/2 c white sugar
1 tsp baking powder
1/2 c butter, melted
3 c whole milk
5 eggs
1 tsp vanilla extract
1 c sweetened, flaked coconut (Baker’s Coconut)

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Grease 9 x 13 pyrex.
  3. In bowl 1, mix eggs, vanilla and milk.
  4. In bowl 2, mix mochiko, sugar and baking powder.
  5. Pour bowl 1 contents into bowl 2.
  6. Stir in melted butter and coconut.
  7. Pour into pyrex.
  8. Bake 1 hout. Let cool completely. Cut into squares to serve.
  9. Enjoy!

NOTE: Can replace the whole milk and flaked coconut with 1 can coconut milk and 1 can evaporated milk.

Chi Chi Dango Hawaiian Mochi

INGREDIENTS:

1 box mochiko flour (1 pound glutinous rice flour)
2 1/2 c white sugar
1 tsp baking powder
2 c water
1 tsp vanilla extract
1 can coconut milk (14 oz)
1/4 tsp red food coloring
1 1/2 tsp potato starch (or tapioca starch or corn starch)

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Greast 9 x 13 pyrex.
  3. Mix rice flour, sugar and baking powder in bowl 1.
  4. Mix water, vanilla, coconut milk, and red food coloring in bowl 2.
  5. Add bowl 1 contents to bowl 2.
  6. Pour into pyrex pan.
  7. Cover the pan with aluminum foil and bake for 1 hour. (It will not look done. But it is.)
  8. Let cool completely.
  9. Turn the pan of mochi onto a clean surface that has been covered with the potato starch.
  10. Cut the mochi into bite size pieces with a plastic knife (so it does not stick).
  11. Roll around in the potato starch.
  12. Box up and enjoy! (I place pieces in cupcake cups for individual consumption.
  13. Enjoy!

 

NOTE: These do not freeze well. These also do not fridge well. They spoil easily because of the coconut milk. Recipe cannot be halved and cannot be doubled, it does not work well. This recipe should be made EXACTLY as it is written.