Red Bean Paste Mochi – Soft, Chewy & Sweet Japanese Treat
Introduction Paragraph
Red Bean Paste Mochi is a traditional Japanese sweet (wagashi) known for its chewy rice exterior and smooth, subtly sweet filling made from azuki beans. Whether you’ve enjoyed it as a festival snack, a tea-time treat, or a dessert after sushi, there’s something magical about the satisfying texture and mild sweetness of mochi.
This homemade version is simple, delicious, and a great way to explore Japanese confectionery right from your kitchen. Perfect for snacking, sharing, or gifting!
Prep and Cook Time
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: Makes 10 mochi pieces
Ingredients List
For the Dough:
- 1 cup glutinous rice flour (mochiko)
- ¾ cup water
- ¼ cup granulated sugar
- Cornstarch, for dusting
For the Filling:
- ½ cup sweet red bean paste (anko)
- Optional: Pinch of salt (to balance sweetness)
Instructions
- Prepare the Red Bean Paste Balls
Divide the red bean paste into 10 small portions (about 1 tsp each) and roll into balls. Freeze for 10–15 minutes to firm up. This helps with easier wrapping later. - Make the Mochi Dough
In a microwave-safe bowl, mix glutinous rice flour, water, and sugar until smooth. Cover loosely with plastic wrap or a plate. - Cook the Dough
Microwave the mixture for 1 minute, stir, then microwave again in 30-second intervals (usually 2–3 times total), stirring in between, until thick and slightly translucent. - Cool and Portion
Dust a clean surface generously with cornstarch. Transfer hot dough onto it and dust the top. Flatten gently and cut into 10 equal pieces using a knife or kitchen scissors. - Fill the Mochi
Working quickly, take one dough piece, flatten it into a disk, and place a red bean paste ball in the center. Pinch the edges to seal and shape into a ball. Repeat with all pieces. - Chill and Serve
Place finished mochi seam-side down on a cornstarch-dusted tray. Chill in the fridge for 15 minutes to firm slightly before serving.
Suggested Add-ons or Toppings List
- Dust with matcha powder for a bitter-sweet finish
- Add sesame seeds or shredded coconut
- Serve with green tea or iced matcha latte
- Dip in chocolate for fusion twist
- Fill with chocolate or fruit jam for variety
Health Benefits Section
- Azuki beans – Rich in fiber, iron, and antioxidants
- Glutinous rice flour – Naturally gluten-free, provides energy
- Low fat – Compared to fried or creamy desserts
- Small portions – Ideal for portion control
- Vegan-friendly – No animal products used
FAQs (Frequently Asked Questions)
Q: Can I use canned red bean paste?
Yes! Store-bought anko is convenient and works well for this recipe.
Q: Can I steam the mochi dough instead of microwaving?
Definitely. Steam for about 15–20 minutes, stirring once halfway.
Q: How should I store mochi?
Keep in an airtight container at room temp for 1 day or refrigerate for up to 3 days. Best enjoyed fresh.
Q: Is this recipe gluten-free?
Yes, glutinous rice flour (mochiko) is naturally gluten-free.
Q: Can I freeze mochi?
You can freeze filled mochi and thaw at room temperature. The texture may slightly change.
Nutritional Information Table (per piece)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Protein | 1 g |
| Fat | 0.2 g |
| Carbohydrates | 25 g |
| Fiber | 1 g |
| Net Carbs | 24 g |
Approximate values based on standard ingredients.
Diet Tags or Labels
Gluten-Free • Vegan • Dairy-Free • Low-Fat • Asian Dessert • Traditional Japanese Sweet
Conclusion
Homemade Red Bean Paste Mochi is a joyful balance of tradition and texture. With its soft, chewy rice shell and lightly sweet anko filling, it’s a treat that’s both fun to make and deeply satisfying to eat. Whether you’re recreating a favorite from Japan or exploring new dessert territory, this mochi is a must-try.