Asian Mochi Rolls 驴打滚儿

This is one of my favorite childhood desserts from Beijing, China. It is gluten-free and scrumptious end to any meal or it even makes a great snack after school. I made this easy version so that I can make it anytime I want. Most of the ingredients can be purchased in the Asian Grocery stores.

Photo by aohmc N.
Adapted from aohmc.blogspot.com
None

PREP TIME

30

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

35

minutes

SERVINGS

8

servings

Adapted from aohmc.blogspot.com

Ingredients

  • 1

    cup glutinous rice flour or mochiko

  • 1/4

    cup sugar

  • 2

    tablespoons cooking oil

  • 1

    cup water

  • 1

    can red bean paste or koshian or kobashian

  • 1/2

    cup ground almond meal or soybean meal or peanut meal

Directions

Mix the glutinous rice flour, sugar, oil, and water in a medium bowl together. Whisk until well blended. Spray a 6x8-inch microwaveable container with no-stick cooking oil. Pour 1/2 of the batter in the container. Microwave on high for 2 to 3 minutes or until the batter turns clear, solid, and there is no white liquid spots. Place 1/2 cup of almond meal on a cutting board. While the mochi is warm, place mochi on the top of almond powder. Place about 1/4 cup red bean paste on the top of mochi, flatten with the back of a spoon, and roll. Cool the mochi roll before cutting. Storage in a tight covered plastic container before serving.

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