Mochi with red beans, peanuts and chocolate

Etape 1 /6

Anko paste Place the red bean paste, peanut butter and chopped chocolate in the mixer bowl with the blender attached. Lock the lid with the cap and press start.

• 360g Red bean paste
• 70g Peanut butter
• 40g Dark cooking chocolate

• Mixer

Etape 2 /6

Lock the lid with the cap and press start. Place the dough in a flat container. Place in the fridge for 30 minutes.

Etape 3 /6

Using a teaspoon, scoop out a large dollop of dough and place it on a plate. Form about fifteen pieces and leave in the freezer for 1 hour. Shape the balls with the palm of your hands before use.

Etape 4 /6

Mochi dough Put the glutinous rice flour, sugar and water in the mixer bowl with the whisk attached. Lock the lid with the cap and press start. Using a spatula, spread the mixture onto a table lightly dusted with cornflour and leave to cool. Work the mochi dough with the cornflour, folding the edges towards the centre a few times, and form into a ball. The dough should be quite elastic. Leave to rest for 5 minutes, then roll out the pastry with a rolling pin and a little cornflour to a thickness of 4 millimetres.

• 190g Glutinous rice flour
• 100g Icing sugar
• 24cl Water
• 120g Cornflour

Etape 5 /6

Cut out discs of 7 centimetres in diameter and lightly moisten with your fingers. Place a ball of anko paste in the middle, then fold the dough over the centre without stretching it out too much. Hold the mochi in your hands and seal by gently pinching the dough. Using your hands, shape the dough into a ball using a little cornflour (add some more cornflour if the dough sticks). Repeat until you have used up all the mochi dough.

Etape 6 /6

Brush off any excess cornflour and serve, hiding the seam underneath.