If you’ve had dango before which is made from shiratamako, you can tell it is really chewy and bouncy. Typically, it is made from rice flour called shiratamako. There are many variations of red bean soup in different countries, but what makes Oshiruko special is the type of glutinous rice flour used to make the mochi. Using store-bought red bean paste is the quickest and easiest method of making Oshiruko without compromising the taste of course :). You can make homemade red bean paste from scratch, however, it will take a lot more time and effort. It is a dish that will certainly satisfy any sweet tooth without being overly sweet. If you make this recipe, please let me know! I would love to see your beautiful bread buns.Oshiruko is a popular dessert made from Azuki (red beans), sugar, and mochi. Japanese milk bread by hand (no milk powder).These mochi red bean buns are some of my favorite breads that I’ve baked! They’re the perfect breakfast treat and I hope you love them as much as I do. After you have filled the bun, gently roll it around the table to help smooth out the edges and make it rounder.This ensures that the center of the dough is thicker than the edges, which is important for creating even dough distribution around the filling. Roll from the edges up into the middle, and pause at the center.
If you have a food scale, measure each piece for the most even buns. Divide up the dough into 16 even pieces.It will become translucent and solid – magic! Make sure not to cut down on the sugar, since it is important for the texture.Īssembling the buns is straightforward, but there are some tricks to help you get the most even and beautiful buns. Then, we’ll microwave at 30 second intervals, stirring in between until the mochi is cooked. To make the mochi, we’re simply going to mix together the glutinous rice flour, sugar, and water in a bowl. You can use either mochiko or shiratamako, two different types of glutinous rice flour, in this recipe. Glutinous rice flour creates a sticky consistency that you cannot achieve with regular rice flour. Make sure you get glutinous rice flour, which is not the same as rice flour. It’s incredibly easy to make – we’re going to do it in a microwave! Mochi is a sweet, chewy sweet made from glutinous rice flour, sugar, and water. The store-bought versions will generally taste sweeter. If you don’t have an Asian grocery store near you and don’t want to make your own bean paste, you can try this brand from Amazon. If you don’t want to make your own paste, you can use a store-bought version, like this canned Companion brand that you can find at your local Ranch 99 or other Asian grocery store. It’s an Instant Pot recipe, so it was super simple and hands off, and I made plenty of bean paste that I was able to use in other recipes as well. I decided to make my own red bean paste using this easy recipe from Just One Cookbook. No skimping with the filling here! Where can I find red bean paste?
RED BEAN MOCHI PLUS
The filling consists of a generous ball of red bean paste plus mochi. Make the mochi and prep the red bean filling
If you want to practice on a simpler loaf, you can try my soft Japanese milk bread recipe. It walks through the process end to end to help you feel confident about bread making. If you’ve never made bread before, I recommend you check out my guide to baking bread. It’s a very soft and rich milk bread that achieves it’s rich flavor and soft texture through a combination of milk, heavy cream, and butter. The bread uses the recipe from these pineapple buns from the Omnivore’s Cookbook.
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