Search


Contact me!

email
bloglovin
rss
instagram
contact
twitter
pinterest

Subscribe


Follow



backgroundimg

Mochi + Red Bean Popsicles

March 19, 2015 | 18 comments

Last week Pi Day and also my 1 year blog-averary!!! (Yes, I started my blog on Pi day… It’s nothing strange!) I can’t believe it’s already been a year, since when I didn’t have this blog! Though I can’t say I’ve been posting much the last few weeks (I’m sorry!), but it’s really been fun!!

IMG_4886

IMG_4856

Anywho, onto the food now shall we? Yes, they’re popsicles. But they’re not any popsicles! They have red beans in them and mochi!

So, beans are healthy, mochi is basically rice, and popsicles are frozen and since I have a sore throat right now, these are perfectly acceptable as breakfast, non? Oh and they have (condensed) milk!!! They’re perfectly healthy, trust me.

IMG_4897

Yes, I am totally eating one for breakfast because I’m a teenager and I can do that. I don’t need to seem responsible (even though I totally am :P).

IMG_4865

After some time in the freezer, the red bean mixture becomes so silky and milky with a perfect chew here and there from the frozen mochi. Oh and frozen mochi, don’t even get me started! It becomes so much chewier, and even more delicious (if that’s possible!).

Notes

-The mochi can be made ahead of time, just make sure to cover with plastic wrap.
-When first coming out of the molds, the popsicles melt really easily and aren’t very stable. I suggest to freeze them for a little longer before eating.
-One can adjust the condensed milk concentration to make the popsicles sweeter or less sweet, however, more condensed milk usually means a more melty popsicle.

Mochi + Red Bean Popsicles
Red Bean Popsicles
1/2 cup red beans
1 cup milk
1/3 cup sweetened condensed milk
Mochi
1/2 cup sweet rice flour
1 1/2 tbsp sugar
3 tbsp water
cornstarch

Rinse the beans under cold water three times and then cover with water. Let rest overnight.

The next day, drain the beans and place them in a saucepan, covering them with 2-3 inches of water. Cook over medium heat for 1-2 hours, or until soft and tender. Drain.

In a food processor (or you can mash them, which ever you prefer), add in the drained cooked beans and pulse on and off for 30 seconds. Add in the milk and the sweetened condensed milk and pulse on and off until combined. At this point, you can strain them through a cheesecloth or a strainer, if you would like.

To make the mochi, mix all the ingredients together in a microwave safe bowl and microwave in 30 second increments, until cooked (it will be kinda opaque and very sticky). Mix for two minutes by hand. Pour onto a bed of cornstarch, pat into a rectangle, and cut into cubes.

Place mochi in popsicle molds (I like to make mine 50% full, unpacked), then pour in the bean mixture. Stick in a popsicle stick into each mold and freeze until solid.

To unmold, I like to stick mine in a bowl of almost boiling water and then refreezing them.

http://www.sprinklewithsalt.com/2015/03/19/mochi-red-bean-popsicles/


18 comments...

read or add your own

  1. Maureen | Orgasmic Chef on

    March 19, 2015 at 10:52 pm says

    I’m sorry you aren’t feeling so well but I think if you had an extra one of these popsicles, restoration to good health is guaranteed. :)

    Reply
    • Anne on

      March 29, 2015 at 2:06 pm says

      Definitely!

      Reply
  2. Evi @ greenevi on

    March 22, 2015 at 12:23 pm says

    This is just so creative! Plus that lovely, dreamy color of the popsicles….I love it so much! Great job, Anne! đŸ˜‰

    Reply
    • Anne on

      March 29, 2015 at 2:06 pm says

      Natural red is great! Thanks Evi!

      Reply
  3. elaine on

    March 22, 2015 at 7:18 pm says

    Love anything using sweet rice and red beans! This looks so wonderful.

    Reply
    • Anne on

      March 29, 2015 at 2:07 pm says

      Me too! đŸ˜€

      Reply
  4. Eva on

    March 24, 2015 at 8:37 am says

    Félicitations pour ton année du blogging !! Tu nous étonne à chaque fois avec des recettes incroyables ! Ce sont les premières glaces avec des haricots que je vois dans ma vie !

    Reply
    • Anne on

      March 29, 2015 at 2:13 pm says

      Hahahaa, mais en Chine, les haricots rouges est communément utilisé pour faire des desserts!

      Reply
  5. Kelsey @ Snacking Squirrel on

    March 25, 2015 at 4:05 pm says

    fantastic how well the color came out in these and such a unique and creative way to use mochi!

    Reply
    • Anne on

      March 29, 2015 at 2:13 pm says

      Thanks!

      Reply
  6. Peachy @ The Peach Kitchen on

    March 25, 2015 at 7:04 pm says

    I love the combination of Red beans and Mochi. Those are my choice of toppings when I order Frozen Yogurt.

    Reply
    • Anne on

      March 29, 2015 at 2:14 pm says

      They offer red beans when you get frozen yogurt?? I did not know that! đŸ˜€

      Reply
  7. genevieve @ gratitude & greens on

    March 27, 2015 at 8:21 pm says

    Oh my gosh these sound so good! They remind me of my childhood so much. I’m Chinese and red bean popsicles were always in my freezer because my mom and I loved them so much. Thanks for sharing- I can’t wait to make my own!

    Reply
    • Anne on

      March 29, 2015 at 2:15 pm says

      I didn’t even realize they sold red bean popsicles. Sigh, the things one learns in blogging world! Thanks Genevieve! đŸ˜€

      Reply
  8. ratna on

    March 28, 2015 at 10:10 pm says

    You are a genius. All this as a teenager? Wish you all the very best. The popsicles looks great.

    Reply
    • Anne on

      March 29, 2015 at 2:16 pm says

      Thanks! đŸ˜€

      Reply
  9. Maryanne @ the little epicurean on

    April 7, 2015 at 12:37 pm says

    You took 3 of my favorite ingredients (red bean, sweetened condensed milk, and mochi) and made the most delicious popsicles EVER. I never thought about putting mochi in a popsicle. Brilliant!

    Reply
    • Anne on

      April 11, 2015 at 5:44 pm says

      They’re certainly my fave popsicles! Thanks Maryanne!

      Reply

LEAVE A REPLY


Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Subscribe!