Mochi Dumpling in Ginger Sauce & Haupia Reduction Cream
Looking to try something different with mochi? This is the perfect solution.... mochi dumplings with a mung bean-coconut-macadamia nut filling swimming in a sweet ginger sauce and topped with a haupia reduction cream.
•6 cups water
•1 large nob of ginger, peeled, cut into 1-2 inch sections and crush
•2 cups brown sugar
•1/2 ts cinnamon (optional)
•3/4 cup peeled split mung beans, soaked overnight in water and drained
•1 ts salt
•1 tbs sugar
•2 tbs coconut milk
1/2 cup sweetened shredded coconut
1/4 cup ground macadamia nuts
•16 oz. rice flour (mochiko)
•1 2/3 cup of water
Haupia Reduction and Toasted Sesame
•16 oz. can of coconut milk (save 2 tbs for filling)
•2 tbs sugar
•1/2 ts salt
•1/4 cup toasted sesame
First make the ginger sauce by mixing water and brown sugar in a sauce pan. Add the cinnamon and ginger. We like to put the crushed ginger in a large tea strainer or bag of cheese cloth to make it easier to remove, but if you don’t have that just toss it in and strain later. Bring to a simmer for about 15-20 minutes to get the flavor from the ginger steep out and turn off heat. Set aside and strain ginger pieces when ready to add the mochi dumplings. This is a sauce, not a syrup so no need to reduce to a thick consistency.
While the ginger sauce is simmering, steam the mung beans for about 15 or until you can crush the grains with your finger and allow to cool and dry slightly. Add mung beans to a mixing bowl and using a rubber spatula work the mung bean into a paste. Add in the shredded coconut, macadamia nuts, salt, sugar, coconut milk and mix well. Adjust seasoning to taste–but remember, this filling will be in a sweet ginger sauce so you don’t want the filling to also be too sweet. Make small balls of mung bean filling roughly the size of a quarter in diameter and set aside.
Add the rice flour (mochiko) and the 1 3/4 cup of water to a separate mixing bowl. Mix well and form into a dough ball–it should be like play dough consistency. Pinch a small ball of dough and flatten it out into a thin disk roughly 1/8 inch thick and twice the diameter of the mung bean filling.
Place the mung bean filling in the center of the dough. Fold over one edge and pinch together. Then fold and pinch the ends together. Pinch off the excess dough at the edges, making sure the filling is complete surrounded by dough. Then gently roll the dumpling in your palms to form a smooth ball. If you have excess dough, roll those into small pearls–don’t discard!
Bring a pot of water to boil and add the mochi dumplings and any small pearls–don’t add too many and leave a bit of space between each dumpling. Stir occasionally making sure it doesn’t stick to the bottom of the pot or each other. Dumplings are cooked when it rises and floats. Remove to a colander rinse with cold water, drain, and add to the ginger sauce. The dumplings begin to immediately take on the amber color and should be complete submerged in the sauce.
Add the coconut milk, salt, and sugar to a small sauce pan and reduce by about a 1/3 or until a thick consistency and set aside.
Allow the dumplings to soak in the ginger sauce–the longer the better and serve this dessert warm. If stored in the fridge, microwave the dumpling and the sauce for about a minute as the mochi tends to harden in the fridge.
Top with the coconut reduction and sprinkle toasted sesame seeds.