This was my favorite sweet treat that my mom used to make, and I would ask her to bake it all the time. I specifically remember a “culture day” at school, in third grade, where students were asked to each bring in a food representing our culture. Most of my classmates brought in American standards like brownies or macaroni and cheese, or Italian food like lasagna—but I was so excited to bring what my family called “red bean brownies,” and couldn’t wait to share them at school. Little did I realize that American kids in the 1980s had no taste for unusual textures, and my Korean treats went virtually untouched. I couldn’t understand the insanity of my classmates. It was incredibly disheartening at that time, when I had only wanted to blend in — but now, looking back, I just see the insularity of those kids and I am thankful that I was exposed to many different kinds of foods and textures beginning at an early age. It has made me a much more adventurous eater as an adult, and more open to the unusual. –Eunice Bae (Cornelia)
Red Bean Mochi Squares
Ingredients
- 1 eggs
- 1 16 oz. box sweet rice flour
- 1 tsp. baking powder
- 1 cup sugar
- 1/2 cup crushed walnuts
- 1 can sweet red beans
- 2 cups milk
Instructions
- Preheat oven to 350°. Grease and flour a 8-inch x 12-inch baking dish.
- Beat egg in large bowl. Add sweet rice flour, stirring until combined. Add baking powder, sugar, and walnuts, mixing thoroughly.
- Gently stir in red beans. Add milk and stir to combine.
- Pour mixture into baking dish and bake 50-60 minutes, until toothpick inserted in center comes out clean.
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