Watch this video and master Red Bean Mochi recipe in just a few minutes! Ellie and Emma will be joining me today as well. Let’s get started with this super delicious Red Bean Mochi recipe!
Serves: 12 pieces red bean mochi
Prep time: 45 minutes
Cook time: 30 minutes
Ingredients:
10 ounces red bean paste
2 cups sweet rice flour, or glutinous rice flour, separated
½ cup superfine sugar
1 1/2 cups water
1 teaspoon avocado oil, for brushing
Red Bean Mochi Instructions
- Divide the red bean paste into 12 pieces (there might be a little more here, we can save those up for next time.) and roll each into a ball. Cover them up with a plastic wrap.
- In a pan over medium-low heat, add 1/2 cup of sweet rice flour, and stir until cooked for about 5 minutes. Set aside.
- In a mixing bowl, whisk in 1 1/2 cups of sweet rice flour, superfine sugar, and water.
- In a heatproof container, brush a light layer of oil on it. Pour the mixture inside. Cover it up with foil paper.
- In a large steamer over high heat, bring water to a boil. Transfer in the container and steam for 20 minutes until completely cooked. Cool down for 5 minutes.
- On a working surface, dust it with a layer of cooked sweet rice flour.
- (Since the dough won’t stick to any plastic material, I’m wearing a food-graded plastic glove.) Transfer the dough to the working surface. Also, dust a thin layer of cooked sweet rice flour on top of the dough.
- Divide it into 12 pieces.
- Place a filling on a piece of dough, and wrap and seal it. Dust additional cooked sweet rice flour if it’s sticky. Roll with your hands until it becomes a round shape.
- Do the same with the rest.
- Serve!
4 thoughts on “Red Bean Mochi Recipe”
Looks tasty I wanna try. Thanks for sharing your recipe
Thanks Marissa! Happy cooking! 🙂
I love your cooking. Always follow you. Will try this mochi. Where can I buy the Redbean paste? How do I make it?
Thank you.
Hi Elsbet,
Thank you so much for following my recipes! Red bean paste is available in most Asian supermarkets or online.
If you like to make the red bean paste from scratch, first soak 1 1/2 pound of azuki beans in water for 2 hours or up to overnight. Rinse and drain.
Then, in a large pot, add 3 cups of water and bring to a boil. Add the beans and cook over low heat for 2 hours, adding 1/2 cup water every 30 minutes, until they become mushy. To thicken, turn the heat to high and cook for about 15 minutes, stirring constantly. At this point, the liquid should have almost dried out. Add 1 cup of sugar and use an immersion blender to blend everything until smooth. Then proceed with the recipe.
Enjoy!
CiCi