I have deliberately called these “Glutinous Rice Balls” even although, they could be called Mochi Balls.  The technique for making these balls are different from mochi balls hence the difference in name.  This is a modification of the usual red bean; this one calls for black beans (not mung beans) which is eaten here in Belize.

Sweet Black Bean Paste Recipe.

Take the following and soak overnight:

1 cup of black beans

The next day, cook the beans until soft (soft enough to squeeze one bean into mush with thumb and forefinger).  It will take about 30 to 40 minutes.  Once cooked, switch the heat off and let stand for 5 minutes.

Next, add enough water to the beans to cover the surface and boil again.  Bring down the heat so that it is simmering.  Then add:

1 cup of brown sugar

pinch of salt

and mix thoroughly.  Make sure most of the liquid has evaporated before taking it off the heat.  To get a coarse bean paste (in this case, I made coarse paste), mash with a potato masher:

To get a smooth paste, push the paste through a sieve.

Allow to cool down (about 30 minutes ) or can be refrigerated at this point for 2 to 3 days.

Next take:

2 cups of glutinous rice flour

abou 1 1/2 cups of water

and mix to form a firm dough.  Add water 1/2 cup at a time to ensure that the dough remains firm.  If it gets tacky, adjust with more flour.  Once you have the dough, place in a cloth as it tends to dry out very quickly.

Divide the dough into 16 equal parts.

Also, take  the black bean paste and roll them into balls equal in size to a boiled egg yolk.  Make 16 balls.

Next, take the dough and roll them into 2 inch rounds (make 16). Place a black bean ball in the centre of the round and then cover the whole of the ball with the pastry.  Use your hands to roll the dough ball into a uniform ball shape.

Place 8 glutinous rice balls, at one time, in a bamboo steamer and steam for 20 minutes.  Place the balls equal distance apart to give them room to expand.

Once cooked, allow the balls to cool down for five minutes.  Then roll them in glutinous rice flour to make them easier to manipulate (otherwise they are just really sticky).  Ready to eat!  Makes 16 Glutinous Rice Balls filled with Black Bean Paste.

Serving suggestion with custard: