Azuki Mochi Cake

Ingredients

• 60 g Rice Flour *must be finely ground type
• 20 g Glutinous Rice Flour
• 20 g Plain Flour (All-purpose Flour) *optional, read ‘Step 2’
• 2 tablespoons Sugar *add extra if required
• 1 pinch Salt
• 200 ml Warm Water
• *Note: Add slightly more OR less Water for softer OR firmer cake
• 100-150 g ‘Tsubuan’ (Sweet Azuki Paste) *I used 150g today

Steps

1. Place all Flours, Sugar, Salt and Warm Water in a mixing bowl, and use a whisk to blend until smooth.
2. Note: You can use 100g Rice Flour only, but Glutinous Rice Flour creates softer and rubbery texture. I believe 100g Glutinous Rice Flour only would be too soft. Plain Flour is optional, but it helps the mixture stay blended. Without Plain Flour, Azuki beans more likely settle at the bottom. See the photo below.
3. Add ‘Tsubuan’ (Sweet Azuki Paste) to the mixture, gently mix to combine evenly, then taste it. Add extra Sugar if required, and gently mix. *Note: The amount of Sugar depends on the sweetness of ‘Tsubuan’ (Sweet Azuki Paste).
4. Pour the mixture into a heat-proof container, cake tin OR baking dish that should have at least 500ml capacity. Steam for 20 to 30 minutes, then cool. *Note: I used a glass container, and steamed for 30 minutes. You might prefer cooking it in the microwave, but you need to figure out the cooking time.
5. When cooled OR chilled, take the cake out from container OR cake tin. If you struggle to do so, insert a small amount of Water around the cake, that would help.
6. Note: The photo below is the same cake that was made 80g Rice Flour and 20g Glutinous Rice Flour, without Plain Flour. Azuki beans more likely settle at the bottom. The texture is softer.