Ingredients for Sweet Azuki Bean Soup With Mochi
- 1 cup dried azuki beans
- 1/2 cup warm water (for mochi)
- Sugar Crystals
- 1/2 teaspoon salt
- Vanilla Extract
- Glutinous Rice Flour
- 1/4 cup granulated sugar (for mochi) + 1/4 cup granulated sugar (for soup)
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How to Make Sweet Azuki Bean Soup With Mochi
- Rinse 1 cup of dried azuki beans and soak them in 4 cups of water overnight.
- Drain the soaked azuki beans and place them in a large pot. Add 6 cups of fresh water and 1/2 teaspoon of salt.
- Bring the pot to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the beans are very soft. Skim off any foam that rises to the surface.
- While the beans simmer, prepare the mochi: In a medium bowl, combine 1 cup of glutinous rice flour (mochiko) and 1/4 cup granulated sugar.
- Gradually add 1/2 cup of warm water to the flour mixture, mixing until a soft, pliable dough forms. Knead for 2-3 minutes until smooth.
- Roll the dough into 1-inch ping pong-ball-sized balls.
- Bring a separate pot of water to a boil. Gently add the mochi balls and reduce heat to a simmer.
- Cook the mochi for 3-5 minutes, or until they float to the surface and are cooked through.
- Remove the cooked mochi with a slotted spoon and set aside.
- Once the azuki beans are tender, stir in 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract. Taste and adjust sweetness as needed.
- Simmer for another 15 minutes to allow the flavors to meld.
- To serve, ladle the warm azuki bean soup into bowls and add 3-4 mochi balls to each bowl.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
125g
Fat
0g
Carbs
18g
