Red Bean Mochi Recipe

Red Bean Mochi is a classic Japanese sweet that’s chewy, tender, and filled with deliciously smooth red bean paste. This beloved treat combines the satisfying bite of glutinous rice dough with a sweet, earthy filling that’s perfect for dessert or a midday snack. With just a few ingredients and a bit of patience, you can make your own mochi at home—no trip to the store required!

Red Bean Mochi Recipe

Serves: 12 pieces
Prep time: 45 minutes
Cook time: 30 minutes

Ingredients:
10 ounces red bean paste
2 cups sweet rice flour (glutinous rice flour), separated
½ cup superfine sugar
1½ cups water
1 teaspoon cooking oil (for brushing)

Red Bean Mochi Instructions

1. Prepare the filling:

• Divide the red bean paste into 12 equal portions and roll each into a ball. (You may have a little extra—save it for next time!)
• Cover with plastic wrap to prevent drying out.

2. Cook the dusting flour:

• In a dry pan over medium-low heat, add ½ cup of sweet rice flour and stir constantly for about 5 minutes until cooked. Set aside to cool.

3. Make the mochi batter:

• In a mixing bowl, whisk together 1½ cups sweet rice flour, ½ cup superfine sugar, and 1½ cups water until smooth.

4. Steam the dough:

• Lightly brush a heatproof container with cooking oil and pour in the batter.
• Cover tightly with foil.
• In a large steamer over high heat, bring water to a boil. Place the container in the steamer and steam for 20 minutes until fully cooked.
• Remove and let cool for 5 minutes.

5. Shape the mochi:

• Dust a clean working surface with a layer of the cooked sweet rice flour.
• Wearing food-safe plastic gloves (mochi dough won’t stick to plastic), transfer the dough to the surface and dust the top lightly with more cooked flour.
• Divide the dough into 12 equal pieces.

6. Fill and seal:

• Flatten one piece of mochi and place a red bean ball in the center. Carefully wrap the dough around the filling and pinch to seal.
• Dust with additional cooked flour if needed to prevent sticking, then roll gently in your hands until round.
• Repeat with the remaining dough and filling.

7. Serve:

• Serve immediately or store according to tips below.

Tips & notes

• Prevent sticking: Dusting with cooked sweet rice flour keeps the mochi from sticking to your hands and surfaces.
• Use gloves: Plastic gloves make handling the sticky dough much easier.
• Make-ahead: You can make the red bean balls and cooked flour in advance and store them until ready to use.
• Storage: Mochi is best eaten the same day, but you can store them in an airtight container at room temperature for up to 1 day.