200g – Mochi Flour
40g – Yellow Cheese Powder
3g – Salt
1g – Baking Powder
50g – Sugar
.5g – Xanthan Gum
200g – Water
White bean paste (can be subbed with pre-made sweet bean paste)
½ LBS – dried butter beans
20g – salt
150g – sugar
5g – salt
Freeze dried corn
Yellow cheese powder
White Bean Paste
Place dried beans in the trimmstapot and cover with 2 quarts of water and 20g salt.
Cook on high pressure for 20 minutes.
Release the steam and strain the beans.
Run beans under cold water until completely cold, then carefully remove the skins from the beans. (The more you remove, the smoother it will be.)
Place the skinned beans in a food processor with sugar and salt and blend until very smooth.
Whisk together dry ingredients until even in a microwave proof bowl.
Add water and continue whisking until even.
Cover bowl with plastic wrap and microwave for 60-90 seconds. (Until plastic wrap balloons.)
Remove from microwave and stir.
Microwave again for 60-90 seconds depending on microwave wattage… Mochi should be formed enough to handle.
Immediately tap out of the bowl onto a surface dusted with cornstarch.
Dust the mochi with cornstarch and pat down with your hands into a round cake about 1 cm thick.
Spread white bean paste evenly over Mochi disk.
Sprinkle freeze dried corn kernels for texture and pat down into paste.
Top it off with a sprinkle of cheese powder and gochugaru.