One of my favorite frozen yogurt toppings is mochi. This sweet, chewy treat compliments the creamy tartness of yogurt. You could say I'm a mochi fan. So when I found a magazine recipe for mochi, I was completely won over. Never mind that its a Filipino recipe and the type of mochi that I like are Japanese almond-scented ones. For weeks, I read and re-read the recipe and imagined myself chewing on a piece of home made mochi at home.
Never mind that I never handled galapong before or that I don't even like beans. I wanted to make mochi filled with sweet bean paste, like the one in the picture above. I even spent the whole afternoon shelling red beans; a very long process involving not only one cup, like the recipe called for, but rather two, since apparently dried monggo beans expand when soaked overnight. My fingers are still smarting from squeezing out shelled beans from their peel. At the end of a long journey which took most of my free time, I ended up with these: