Mochi Candies
Baked mochi-style candies made from red lotus flour with a soy-coconut filling, shaped, filled and baked. Yields about 90 candies (a skilled maker can get 100). Machine-translated from an Asian baking blog.
Ingredients
| 250 g | raw soybeans (soaked in water for 3 hours) | |
| 200 g | sugar (filling) | |
| ½ cup | 120 ml | vegetable oil |
| ½ cup | 120 ml | water (filling) |
| 100 g | grated coconut meat | |
| 50 g | fresh butter (salted) | |
| — | salt (to taste) | |
| — | flavoring | |
| 400 g | red lotus flour | |
| 1 tsp | 5 ml | baking powder |
| 1 can | sweetened condensed milk (about 396-400 g) | |
| 50 g | fresh butter, room temperature (salted) | |
| 4-5 tbsp | 60–75 ml | water (dough) |
| 2 tsp | 10 ml | baking soda |
| — | food colors, as desired | |
| — | poppy seeds, cherries or raisins (to decorate) |
Instructions
This recipe yields about 90 candies, but a skilled maker can make 100.
Filling (nut/soy mixture)
Bring the sugar / water / beans to steam; when cooked, add finely ground / grated coconut, put on low heat, stir enough to dry it out, gradually add oil, stir the oil in dry, add butter again. Stirring for a while, add the fresh butter, stir, combine, taste it; if you like, don't add salt (we like to cut salt into sweets - personal preference). Stir and then let the filling rest.
When the filling is warm, portion the filling into pieces of about 8 g each. The easy way the teachers teach is: weigh 100 g each, shape according to the mould, then divide into two from both sides; each side is cut in half and then divided into 3, to get 6 fillings from each side - 2 sides, 12 cubes. This method makes the filling very fast. It can be shaped into a cube, then bake for 2 hours or overnight.
Dough (lotus flour)
Combine the red lotus flour and baking powder (2 combined). Add 1 can sweetened condensed milk (about 396 to 400 g, easily divided), fresh butter (room temperature, we use salted), 4-5 tbsp water (we use 5, to keep the dough from drying out), and baking soda (2 tsp; the water and soda powder are dissolved together). Add colors as much as you like. (One batch we divide into 4 parts to divide the colors easily.)
Divide the dough into 4 bowls and add as much color as you wish. It is important to use rubber spatulas for the ingredients - it will make the dessert dry (if not).
The dough will be a little wet. Rest the dough for half an hour so the powder can absorb the liquid - it will keep the dough from being too dry.
When the resting time is over, divide into 10 g each. According to the teacher: divide the dough into 100 g each, mould according to the shape (divide the dough similar to the filling). Cut in half, 2 sides, with each side dividing the first part, then the remaining halves, and then the other half will give 1 + 2 + 2 = 5 pieces; 2 sides can get 10 pieces, and then cut along the line that divides. When I first cut it, I cut 10 pieces.
Roll into a ball and set aside. Place the tray in the first row; don't forget to bring the plastic to cover the dough together.
Assembly & baking
Wrap the dough around the filling. Then roll it in the palm of the hand, and the surface becomes beautiful and glossy. Use a chopstick handle to make a hole, making it a little deep, because during baking the dough will rise.
Use poppy seeds for a plain look. If you like, you can use red cherries or raisins.
Bake at low heat, 350°F for 15 minutes (first heat the oven). The color is darkened because it should be tinted dark green. Leave on a rack to cool.
After baking, they will be a little full and the candies will look hard - don't panic. Let the pastry cool and gradually knead. Store in a container overnight - it becomes softer.