Baked Red Bean Mochi (Hotteok Style)

Steps

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1. 1
   Divide the red bean paste into 6 equal portions of approximately 20g each.
   ▶ ≈1:21
2. 2
   Place the shiratamako in a bowl and lightly crush it by hand to make it easier to combine.
   ▶ ≈1:38
3. 3
   Add 100g of tofu and thoroughly mix while crushing the shiratamako until almost all lumps disappear.
   ▶ ≈1:56
4. 4
   Add the pancake mix and switch to a rubber spatula, mixing until the dough comes together. If it's too crumbly, gradually add more tofu in small amounts (up to about 20g) until the consistency is right.
   ▶ ≈2:22
5. 5
   Mix the dough thoroughly by hand until even, then flatten and divide into 6 equal portions.
   ▶ ≈3:09
6. 6
   Lightly coat your palm with salad oil, then take a piece of dough, roll it into a ball, and gently flatten it into a disc.
   ▶ ≈3:41
7. 7
   Place a portion of red bean paste and a pinch of cheese in the center, carefully seal the edges so the filling doesn't escape, and gently shape into a rounded form.
   ▶ ≈3:59
8. 8
   Repeat steps 6 and 7 until all 6 mochi are wrapped and evenly thick.
   ▶ ≈4:49
9. 9
   Coat a frying pan with a thin layer of salad oil and heat until warm, about 30 seconds.
   ▶ ≈4:56
10. 10
    Place the wrapped mochi in the pan, gently press with a spatula, and reduce to low heat.
    ▶ ≈5:14
11. 11
    Pour in 1 tablespoon of water, cover the pan, and steam-bake over low heat for 7 minutes.
    ▶ ≈5:34
12. 12
    Open the lid to check the browning on the bottom, then flip the mochi and gently press.
    ▶ ≈5:53
13. 13
    Add 2 teaspoons of water, cover, and steam-bake over low heat for about 5 minutes.
    ▶ ≈6:11
14. 14
    Open the lid to check the browning, flip once more, and cook briefly over medium-low heat for about 30 seconds until the surface is crispy.
    ▶ ≈6:29
15. 15
    Once the surface is golden and crispy, transfer to a plate. If it hardens as it cools, reheat in a 600W microwave for 10 seconds.
    ▶ ≈6:53