Coconut Azuki Mochi
Three of my perfect ingredients... coconut, azuki beans and mochi! enough said!
2 1/2 cups mochiko flour (sweet rice flour)
1 13.5 oz. can coconut cream
½ cup whole milk
1/2 cup water
1 tsp kosher salt (*if you are using regular table salt, decrease amount to 1/2 tsp salt)
3 tbsp light corn syrup
1 tbsp granulated sugar
2 whole eggs
1 13.5 oz. can of sweetened red bean paste
1 egg yolk + 2 tbsp milk beaten together
Preheat the oven to 350 degrees.
In a large mixing bowl, mix together the white mochiko, coconut cream, milk, water and salt. Stir in the light corn syrup, sugar, and eggs.
Pour about two-thirds of this mixture into a 9x13 baking pan. Dollop the red bean paste in an even layer over the batter, then cover with the remaining one-third of the batter. Lightly brush on the beaten egg wash over top. Bake for approximately 60-65 minutes, or until the top becomes golden brown in color.
Let cool for 10 minutes before slicing.