I have been craving for sweet snack for afternoon tea recently. Yes, I am preggy but should not have any more craving in third trimester right? After peanut pancake, egg tart, bao and so forth, I made myself some green tea mochis with red bean filling.
The homemade red bean filling was leftover from making bao, it was easy to prepare. Simply boil and slow cook red bean until soften, then add in sugar and some maltose. Mash a little with potato mashed, transfer to a pan or wok and continue to cook until desired consistency is obtained.
- Soak red bean overnight to shorten the cooking time.
- Use a slow cooker, boil in a pot first then transfer to slow cooker and it will be ready in 3-4 hours.
- If the there is no enough water, always top up with HOT water. If use cold water, it will prolong the cooking time.
- Also, add sugar and maltose after the bean is soften. If adding at the beginning, it will also prolong the cooking time.
As for the mochi, I used this recipe. I halved the recipe, and added 1 tablespoon of green tea powder. And, I placed mochis on a greased a plate then steamed for 10 minutes on low heat. Do NOT steam mochi on high heat, the mochi will expend rapidly and it would hold its shape after steamed. If desired, garnish mochi with some roasted sesame seeds soon after steamed.
I had my afternoon tea with chrysanthemum tea, love its refreshing aroma and colour. This is brew type, do not have to boil it. It was a gift from my brother during his visit to Xiamen, China. John loves it too, with some honey.