Japanese traditional sweets: red bean oyster cake

Ingredients

"Glutinous rice?1 measuring cup", "Red bean?150g", "White sugar 80g", "Yellow sugar?30g", "Salt 1 pinch"

How to make it

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1: Before boiling the red bean paste, wash the glutinous rice and soak it for 5 hours before cooking. Soak in water for 5 hours before cooking the rice. You can prepare to cook the red beans when the glutinous rice starts to steam.

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2: Next, to make the red bean paste, wash the red beans, put them into a pot, add 300ml of water, cover the pot with a lid, and turn on high heat to boil.

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3: Drain the soup as soon as it comes to a boil

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4: The second time you cook the red bean paste, the skin of the beans is a little bit wrinkled, so pour it back into the pot, fill it with 450ml of water, bring it to a boil on a medium heat and then reduce the heat to low immediately, and simmer for 20 minutes, and then drain the soup.

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5: The third time you cook the red beans, the surface of the beans is more wrinkled, the color is darker, please put into the pot and add 600ml of water, cover the lid and leave a little hole to breathe, medium heat and boil, turn to low heat to continue to cook for 1 hour. During the cooking process, please pay attention, open the lid from time to time to remove the foam. When the red beans are tender, pour off some of the stock, leaving about the height of the red beans to continue to simmer over low heat. Pour in the sugar in three batches, stirring constantly with a spoon to avoid burning the bottom of the pot, and keep stirring for about 30 minutes. When the beans are tender and just slightly thickened, sprinkle in a small pinch of salt and keep stirring. Stir until the red bean paste looks like the one in the photo (or is a little more concentrated), then serve and set aside to cool. If the red bean paste is too moist, you can leave it for a longer period of time until it loses its moisture and becomes drier.

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6: While the red bean paste is cooling, the glutinous rice should be ready, so you can start preparing the sticky rice balls.

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7: Leave the cooked glutinous rice in the electric pot for 15 minutes before removing it from the pot, and then use a pounding stick or a rolling pin to pound it into mochi with the original shape of the rice grains.

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8: After the mochi have cooled a bit, prepare a bowl of boiling water and wet your hands to knead the rice balls. The first step in kneading is to pinch it firmly for two or three times and then shape it, adjusting it to an oval shape so that you can put it on a plate first and reserve it for later.

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9: Take plastic wrap and spread it evenly with red bean paste about 0.3cm thick, place mochi rice balls in the center of the red bean paste, and then gently cover it with the red bean paste and adjust the shape to form a ball, and then you can arrange the rice balls on the plate one by one. The outer layer is soft and not too sweet, the red bean flavor is full of charm, and the inner mochi rice ball is soft and Q. With the delicious red bean paste, it is really a happy bite!