
Salted caramel hojicha mochi
14h 10m
Date & Apple Mochi, one of my best mochi recipes!
By adding hojicha tea leaves to the mochi dough, you will obtain the full flavor of the aromatic hojicha tea.
The combination of the date spread, apples and cinnamon creates an extremely rich and delicious daifuku mochi.
You will have a very pleasant experience eating this delicate dessert, especially while enjoying a freshly brewed cup of fine tea!
Soak 250 g of jumbo white beans overnight, changing the water 3 times
Place 10 large dates into a pan and cover with lukewarm water. Cook over medium heat for 10m until they soften, and place them on a baking sheet. Reserve the cooking liquid
Let the dates sit for 5m at room temperature to cool down
Remove the skins and seeds from the dates
Place the pulp inside a blender. Add 50 g of coconut oil, 2 pinches of salt, and 1 tbsp of the date’s cooking liquid
Blend until it reaches a completely smooth paste-like consistency. If needed, add more of the cooking liquid to achieve this texture. The vegan salted caramel is ready
Peel off the skin of the beans by hand
Add the beans to a saucepan with water over high heat and bring to a boil. Drain the beans and rinse them
Add the beans to a saucepan with boiling water. When the water returns to a boil, drain and rinse the beans. Repeat this procedure until the water runs clear
Add the beans to a saucepan and cover them with three times as much water. Cook over medium heat until the beans start to break down
Quarter, remove the seeds, and small dice 2 small apples
Transfer the apples to a skillet and add ½ tbsp of cinnamon powder. Sautée over medium heat for 5m until they are completely cooked
Transfer the cooked apples to a baking sheet and leave at room temperature for 10m to cool down
Drain the beans and reserve the liquid. Let the liquid sit until the solids settle. Discard the upper part
Add the beans and the remaining bean liquid to a blender. Blend until it is a silky paste
Transfer the paste to a saucepan over medium heat and add 200 g of white sugar in 2 batches. Mix to combine
Cook the mixture, stirring constantly, until it becomes a firm paste. Remove from the heat and add salt to taste. The shiroan is ready
Boil water in a pot with a steaming basket over high heat
Place 1 tbsp of the Shiroan over a sheet of cling film and flatten it with your fingers. Add 1 tbsp of the Salted Date Spread and 1 tbsp of the apples
Use the cling film to gently wrap the apples with the Shiroan, leaving the top uncovered. Repeat it to create 5 more portions and reserve
Add 70 g of glutinous rice flour to a bowl. Add 70 ml of water gradually, stirring in between additions until the dough no longer sticks
Add 30 g of powdered sugar and 1 tsp of finely ground hojicha tea. Mix well
Place the bowl inside the steaming basket and cover with a lid. Steam the dough for 5m until it softens. Remove from the steamer
Stir the dough to loosen it up a bit
Put the bowl back in the steamer for 5m to soften the dough. Remove from steamer
Pound the dough with a wooden spoon until it becomes elastic
Dust a working surface with tapioca starch and place the dough on top of it
Dust your hands with the starch and cover the dough with it. Divide the warm dough into 6 pieces and flatten them gently with your fingers. The hojicha mochi dough is ready
Place the wrapped apples in the center of the Hojicha Mochi Dough. Bring the dough all the way to the bottom of the paste, wrapping it. Pinch the dough to close it and brush off the excess starch
The salted caramel hojicha mochi is ready! Enjoy!
Yield 6 portions
Small Apple
2Cinnamon Powder
½ tsp
Shiroan
Jumbo White Beans
250 gWhite Sugar
200 gSalt
to tasteWater
to cook
Vegan salted caramel
Large Dates
10Coconut Oil
50 gSalt
2 pinchesLukewarm Water
as needed
Hojicha Mochi Dough
Glutinous Rice Flour
70 gWater
70 mlPowdered Sugar
30 gFinely Ground Hojicha Tea
1 tspSour Tapioca Starch
as needed
Equipment
Blender
Steaming Basket
Wooden Spoon