Umeboshi Mochi (Plum Paste Mochi Cake)

Steps

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1. 1
   Combine mochiko and rice flour in a bowl and mix well.
   ≈0:09
2. 2
   Add silken tofu (including the liquid) and knead it into the flour mixture until fully combined.
   ≈0:17
3. 3
   Continue kneading the dough until it comes together smoothly.
   ≈0:23
4. 4
   Divide the dough into 6 equal pieces.
   ≈0:30
5. 5
   Roll one piece of dough into a ball and gently flatten it.
   ≈0:38
6. 6
   Place a spoonful of red bean paste on the flattened dough, then carefully fold and seal the edges to completely enclose the filling.
   ≈0:44
7. 7
   Gently shape and round out the filled mochi cake.
   ≈0:51
8. 8
   Heat vegetable oil in a frying pan for about 30 seconds until warmed through.
   ≈0:58
9. 9
   Place the filled mochi in the pan, gently press it with a rubber spatula, and reduce heat to low.
   ≈1:04
10. 10
    Cover with a lid and steam-fry for 5 minutes until the bottom is nicely browned.
    ≈1:11
11. 11
    Open the lid, flip the mochi, and gently press it again with the spatula.
    ≈1:18
12. 12
    Add just over 1 tablespoon of water, cover the lid, and steam-fry for another 5 minutes.
    ≈1:27
13. 13
    Open the lid and check the browning. If needed, increase heat to medium and continue frying until the bottom is evenly golden.
    ≈1:40
14. 14
    Flip to the other side and cook for about 30 seconds until crispy. Remove and serve.
    ≈1:46