White Bean Mochi Mooncakes
This mochi mooncake recipe uses white cannellini beans as a filling and is vegan, gluten-free, and naturally sweetened.
Ingredients
Filling
- 1 1/2 cups unsalted white cannellini beans (about 2 cans) ( 300 g) can also use navy beans or butter beans, make sure it's unsalted
- 1/2 cup coconut cream
- 2/3 cup water
- 1/4 cup coconut oil
- 1/2 cup sweetened condensed coconut milk ( I make my own, see notes on how to make)
- 1/4 cup maple syrup
- 2/3 cup arrowroot starch ( 80 g) can also you tapioca or corn starch
Wrapper
- 1/3 cup arrowroot starch (about 35 g) can also you tapioca or corn starch
- 2/3 cup rice flour (about 75 g)
- 2/3 cup glutinous rice flour (about 75 g) recommend Shiratamako glutinous rice flour
- 1/3 cup maple syrup (100 g)
- 1 1/4 cup almond milk ( 280 g)
- 1/4 cup coconut oil (about 45 g)
- 1 tsp canary yellow safflower powder (optional) for food coloring
- 1 tsp matcha powder (optional) for food coloring
Instructions
Wrapper
- Add arrowroot starch, rice flour, and glutinous rice flour in a large heat-safe bowl and mix well.
- Add the almond milk, maple syrup, and coconut oil and mix well.
- Add a shallow wire wrack to the bottom of a large pot and fill it with water. Bring to boil and add the heat-safe bowl with the wrapper mixture. Steam for 25 – 30 minutes or until there is no liquid coming out when you poke the mixture.
- Transfer to an electric mixer with the dough attachment. Knead the dough for 5 minutes. If no electric mixer let the dough cool down and wrap in plastic wrap to prevent sticking and knead dough with hands.
- Transfer dough to plastic wrap and wrap dough. Place in fridge to cool for 1 hr
White Bean Filling
- Place cannellini beans in a mesh strainer and press beans using a back of a spoon to remove the skin.
- Measure mashed beans to weigh 300g and place in a food processor or blender.
- Add coconut cream, water, coconut oil, sweetened condensed coconut milk, maple syrup, and arrowroot starch into the food processor. Blend all the ingredients until nice and smooth.
- Place white bean filling into a non-stick pot and cook over medium heat for 8 - 12 minutes or until the mixture has thickened and pulls from the sides. See video for details.
- Place in a heat-proof container and cover in plastic wrap. Let cool in the fridge for about an hour.
Assemble
- Cut about 3/4ths of the dough. Add about 1 tsp of canary yellow safflower powder to the dough. Knead powder into the dough until well incorporated.
- With the other half of the dough add the matcha powder and knead the powder into the dough until well incorporated.
- I'm using medium-sized molds so measure 23 grams of dough. Make sure to dust hands and surface with some rice flour to prevent sticking.
- Roll the dough into a ball and gently press into a 3-inch diameter disc.
- Scoop 20 grams of filling and roll into a ball. Place filling in the center of the dough disc and wrap it between thumb and index finger while pushing down on the filling and sealing the top of the dough. Watch how-to video for details.
- Wet the top of the mochi and add a small piece of the green-colored dough on the top. Place into the mold and gently press a few times. Slowly push out the mochi out of the mold.
- Serve immediately and enjoy!
Video
Notes
Sweetened Condensed Coconut Milk
- a can of coconut milk
- 1/3 cup of date sugar