If you don’t like it as sweet, add more water. The key to making the perfect red bean soup is customizing it to your liking! If you like sweeter soup, add more red bean paste. Tips on how to get the perfect Red Bean Soup Cheaper and easier to find at grocery stores.More expensive (double price for less product).Easier to handle (does not stick to hands as much).If you can get your hands on shiratamako, you can substitute mochiko with shiratamako (may need a little more water for shiratamako). It is harder to find shiratamako, and even if I did it would be double the price for far less product. I can find mochiko at my Asian grocery market for about $3. Shiratamako is the superior flour to use for these reasons, but nothing beats the convenience and affordability of mochiko. It is easier to handle as shiratamako doesn’t get that sticky and stick to your fingers (feels like play dough). Shiratamako also has a smoother texture, whereas mochiko is a little more grainy. If you’ve had dango before which is made from shiratamako, you can tell it is really chewy and bouncy. Typically, it is made from rice flour called shiratamako. There are many variations of red bean soup in different countries, but what makes Oshiruko special is the type of glutinous rice flour used to make the mochi. Using store-bought red bean paste is the quickest and easiest method of making Oshiruko without compromising the taste of course :). You can make homemade red bean paste from scratch, however, it will take a lot more time and effort. It is a dish that will certainly satisfy any sweet tooth without being overly sweet. Oshiruko is a popular dessert made from Azuki (red beans), sugar, and mochi.
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