📸 Image coming soon for Black Bean Paste Mochi
Black Bean Paste Mochi
Makan Tengah Hari • Malaysia
How to Make Black Bean Paste Mochi (Traditional & Healthy Version)
Black Bean Paste Mochi is a delightful fusion dessert that has become a Malaysian favourite, especially among those who appreciate Japanese-influenced treats with a local twist. In Malaysia’s multicultural culinary scene, mochi is often enjoyed during gatherings, festive seasons, or as a unique lunch dessert. What distinguishes Malaysian Black Bean Paste Mochi is the use of locally sourced ingredients such as pandan leaves and freshly grated coconut, adding layers of aroma and texture that appeal to our Malaysian palate. The chewy, soft mochi skin encases a subtly sweet black bean paste, offering a satisfying bite with every mouthful. This vegetarian-friendly recipe is crafted with health-conscious choices in mind, using less sugar and steaming instead of frying. It’s a reflection of Malaysia’s inventive spirit, blending Japanese mochi techniques with the richness of local flavours. Whether you’re looking for a guilt-free treat or a cultural dessert for lunch, this Black Bean Paste Mochi is a perfect, wholesome addition to your meal.
Bahan-bahan(untuk 3 pieces mochi (about 80g per serving), ideal for Malaysian lunch or dessert)
- 1 cup Glutinous rice flour (tepung pulut)
- 1 leaf Pandan leaf (tied in knot, for aroma) - pilihan
- 1/2 cup Black beans (soaked and cooked)
- 2 tbsp Brown sugar (gula perang)
- 1/4 tsp Salt (garam)
- 3/4 cup Water (filtered)
- 2 tbsp Cornstarch (tepung jagung)
- 1/3 cup Fresh grated coconut (kelapa parut, steamed lightly) - pilihan
- 2 tbsp Santan (coconut milk) (for a richer flavour) - pilihan
Arahan
- 1
Prepare the black bean paste by blending cooked black beans with brown sugar and a pinch of salt until smooth. Cook over low heat, stirring continuously, until a thick paste forms. Let cool.
10 minutes
Use a non-stick pan to avoid burning the paste.
- 2
In a mixing bowl, combine glutinous rice flour, cornstarch, water, and santan. Add the pandan leaf for fragrance. Mix until a smooth batter forms.
5 minutes
Strain the batter to remove lumps for a smoother mochi texture.
- 3
Pour the batter into a heatproof dish and steam over medium heat for 15 minutes, or until the mochi dough is translucent and cooked through.
15 minutes
Cover the dish with foil to prevent water droplets from affecting the mochi.
- 4
Remove pandan leaf. Allow the mochi dough to cool slightly, then dust a surface with cornstarch and knead the dough until smooth and elastic.
5 minutes
Work quickly while the dough is warm for easier handling.
Kenapa hidangan ini sihat
This mochi recipe is a healthy dessert or lunch option for Malaysians, as it prioritises steaming and uses minimal sugar. The black bean filling supplies protein and fibre, helping you feel satisfied while supporting muscle repair and digestive health. By incorporating local superfoods like pandan and coconut, you get natural flavour without excess calories or unhealthy fats, making it suitable for a balanced diet.
This Black Bean Paste Mochi is vegetarian and can easily be made vegan. Black beans are rich in plant-based protein, dietary fibre, iron, and antioxidants, beneficial for digestive health and energy. Glutinous rice flour is gluten-free, though high in carbohydrates. Using brown sugar and coconut adds minerals and healthy fats, while steaming instead of frying keeps the calorie count lower. Fresh ingredients like pandan and coconut provide vitamins and natural aroma without artificial additives.
Petua
- 💡Tip 1: Use freshly cooked black beans for a smoother, creamier paste.
- 💡Tip 2: Lightly oil your hands when shaping mochi to prevent sticking.
- 💡Tip 3: For a more aromatic mochi, infuse the water with pandan before mixing.
Penyimpanan & hidangan
Store mochi in an airtight container at room temperature for up to 6 hours. For longer storage, refrigerate for up to 2 days but consume soon for best texture. Do not freeze as texture will change.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
