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!!
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.
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).
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!).
-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
- 1/2 cup sweet rice flour
- 1 1/2 tbsp sugar
- 3 tbsp water
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.