Hanetsuki Mochi - Traditional Japanese New Year's Treat

Recipe

Hanetsuki Mochi - Traditional Japanese New Year's Treat

Fluffy Delights: Hanetsuki Mochi - A Sweet Celebration of Japanese New Year

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Hanetsuki Mochi is a beloved traditional Japanese treat that is commonly enjoyed during the New Year's festivities. This delightful dish consists of soft and chewy mochi cakes, delicately flavored with sweet red bean paste and dusted with fragrant kinako powder. It is a symbol of good luck and prosperity for the coming year.

Jan Dec
Technique› Hanetsuki
Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

30 minutes

Cooking time

20 minutes

Total time

50 minutes

Yields

12 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using vegan sweet red bean paste), Gluten-free (if using gluten-free glutinous rice flour), Nut-free, Dairy-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

Nutrition

  • Calories (kcal / KJ): 150 kcal / 628 KJ
  • Fat (total, saturated): 1g, 0g
  • Carbohydrates (total, sugars): 35g, 10g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0g

Preparation

  1. 1.
    In a large bowl, combine the glutinous rice flour and water. Mix well until a smooth and sticky dough forms.
  2. 2.
    Transfer the dough to a heatproof dish and steam over high heat for 20 minutes, or until the dough becomes translucent.
  3. 3.
    Dust a clean surface with cornstarch to prevent sticking. Carefully transfer the steamed dough onto the surface.
  4. 4.
    Divide the dough into small portions and flatten each portion into a round disc.
  5. 5.
    Place a spoonful of sweet red bean paste in the center of each disc. Fold the edges of the dough over the filling and pinch to seal.
  6. 6.
    Roll each filled mochi cake in kinako powder until fully coated.
  7. 7.
    Serve the Hanetsuki Mochi immediately or store in an airtight container for up to 2 days.

Treat your ingredients with care...

  • Glutinous rice flour — Make sure to use glutinous rice flour specifically made for mochi, as regular rice flour will not yield the desired texture.
  • Sweet red bean paste — If you prefer a sweeter filling, you can add a bit of sugar to the red bean paste while cooking it.

Tips & Tricks

  • To prevent the mochi dough from sticking to your hands, lightly wet your hands with water or oil before handling.
  • If kinako powder is not available, you can substitute it with finely ground roasted peanuts or sesame seeds.
  • For an extra touch of sweetness, you can drizzle honey or maple syrup over the Hanetsuki Mochi before serving.
  • To enhance the flavor, lightly toast the kinako powder in a dry pan before using it.
  • If you prefer a smoother texture, you can strain the sweet red bean paste before using it as a filling.

Serving advice

Serve the Hanetsuki Mochi on a beautiful platter or individual plates. Garnish with a sprinkle of kinako powder and a few red bean paste swirls for an elegant presentation. Enjoy them with a cup of hot green tea for a truly authentic experience.

Presentation advice

Arrange the Hanetsuki Mochi in a circular pattern on a traditional Japanese lacquerware tray or a wooden serving board. Place a small dish of kinako powder in the center for dipping. Add a few fresh mint leaves or edible flowers as a decorative touch.

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