Taiwanese Mochi (Shellfish-Free)
Soft and chewy rice cakes filled with sweet red bean paste, ensuring a delightful treat safe for those with shellfish allergies.
20m prep + 15m cook6 servings
SHELLFISH-free
150 cal|2g protein|30g carbs|1g fat|1g fiber
Ingredients
- 1 cup Glutinous rice flour
- 0.5 cup Sugar
- 0.75 cup Water
- 0.5 cup Red bean paste
- 0.25 cup Cornstarch
Instructions
- 1In a microwave-safe bowl, combine glutinous rice flour, sugar, and water. Mix well until smooth.
- 2Cover the bowl with plastic wrap and microwave on high for 2 minutes. Stir well and microwave for another 1-2 minutes, until the dough is cooked through and translucent.
- 3Dust a clean surface with cornstarch. Transfer the mochi dough to the cornstarch-covered surface and let it cool slightly.
- 4Divide the mochi dough into 6 equal portions.
- 5Flatten each portion into a small circle and fill with red bean paste.
- 6Pinch the edges to seal the filling inside. Roll the mochi in cornstarch to prevent sticking.
- 7Serve immediately or store in an airtight container.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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