Red Bean Mochi
Indulge in the delightful chewiness of homemade Red Bean Mochi, a beloved Japanese dessert that's as fun to make as it is to eat! Featuring a silky, pillowy dough crafted from glutinous rice flour and filled with a rich, velvety red bean paste, this recipe brings authentic flavors to your kitchen in just 40 minutes. The mochi dough is microwave-steamed to perfection, ensuring a smooth, translucent texture that's easy to shape and stretch. A light coating of potato starch prevents sticking and makes handling the dough a breeze. Perfect for tea time, festive gatherings, or a sweet snack, these bite-sized treats are soft, subtly sweet, and irresistibly satisfying. Whether you're a seasoned mochi maker or trying it for the first time, this step-by-step recipe is approachable and sure to impress! Keywords: red bean mochi, Japanese dessert, glutinous rice flour, red bean paste recipe, easy mochi recipe.
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Recipe Information
Ingredients
- 150 grams Sweet Rice Flour (Glutinous Rice Flour)
- 50 grams Granulated Sugar
- 240 ml Water
- 200 grams Red Bean Paste
- 50 grams Potato Starch (for dusting)
Instructions
Prepare the red bean paste by dividing it into 8 equal portions, rolling each into a ball, and set aside in the refrigerator to firm up.
In a microwave-safe bowl, mix the sweet rice flour and granulated sugar. Gradually add water while stirring to form a smooth, lump-free batter.
Cover the bowl with microwave-safe plastic wrap, leaving a small gap for steam to escape. Microwave on high for 2 minutes.
Stir the mixture thoroughly, re-cover, and microwave for another 2 minutes. The mochi will appear translucent and very sticky.
Dust a clean, flat surface with potato starch liberally to prevent sticking. Also, dust your hands generously.
Transfer the hot mochi dough onto the potato starch-dusted surface, allowing it to cool for a minute. Be careful, as the dough will be hot.
Divide the mochi dough into 8 equal pieces using a knife or kitchen scissors dusted in potato starch.
Flatten each piece of mochi dough with your dusted hands to form a small disk.
Place a red bean paste ball in the center of each mochi disk. Carefully stretch and pull up the edges of the mochi disc to seal the red bean paste inside, pinching the edges together to close.
Shape the filled mochi into a ball by tucking the seam side under.
Dust off any excess potato starch and repeat with the remaining mochi dough and red bean paste balls.
Serve the red bean mochi immediately, or wrap in plastic wrap to keep soft and chewy for up to a day.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 323.6 g | 118% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 120.0 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
