Red Bean Mochi is a soft and chewy Japanese dessert made with sweet rice dough filled with smooth red bean paste. This red bean mochi recipe features a delicate texture and mild sweetness, making it a popular treat in Japanese confectionery. The combination of the sticky rice exterior and sweet red bean filling creates a delightful balance of flavor and texture.
Origin of Red Bean Mochi
Mochi has been part of Japanese culture for centuries and is traditionally made from glutinous rice. Red bean paste, known as anko, is a common filling in many Japanese sweets. Red bean mochi became popular as a traditional wagashi (Japanese confection) often served during festivals, tea ceremonies, and celebrations.
Why It’s Loved
Red Bean Mochi is loved for its soft, chewy texture and naturally sweet red bean filling. The dessert is simple yet elegant, making it a favorite snack or dessert in Japanese cuisine.
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Red Bean Mochi
Course: Recipes6
servings15
minutes10
minutes140
kcalIngredients
1 cup glutinous rice flour (mochiko)
¾ cup water
¼ cup sugar
½ cup sweet red bean paste (anko)
Cornstarch or potato starch (for dusting)
Directions
- In a microwave-safe bowl, mix glutinous rice flour, water, and sugar until smooth.
- Cover loosely and microwave for about 2 minutes.
- Stir the mixture and microwave again for another 1–2 minutes until thick and sticky.
- Dust a clean surface with cornstarch to prevent sticking.
- Transfer the sticky mochi dough onto the surface and dust lightly with starch.
- Divide the dough into small portions.
- Flatten each piece and place a small amount of red bean paste in the center.
- Fold the dough around the filling and shape into a ball.
- Dust lightly with starch and serve.
Notes
- Serving Suggestion: Enjoy with green tea or matcha for a traditional Japanese dessert experience.
- Tip: Dust your hands with starch while shaping to prevent sticking.
- Storage: Best enjoyed fresh but can be stored in an airtight container for up to 1 day.
