Sweet Mochi With Red Bean Filling Recipe (2024)

My friends and I use a microwave to cook the dough. Full power for 3 min, stir thoroughly and then 2 min at full power. I scrape the dough onto a piece of parchment paper generously dusted with potato starch. The red hot dough can be gingerly handled with potato starch coated hands. As the dough cools, it resists sticking to itself so working with a partner to make the daif*cku is a good idea. We only use 1/3 c sugar. Also azuki bean paste is commercially available.

These turned out great!
The instructions skip the part between the cooking and the cutting, so I dumped it on a silpat and "cut" it as I worked with a small starched spatula. I thought the rolling pin was overkill. I patted the rice into rounds on the palm of my hand. My dough was still sticky even when cool--maybe because using the silpat meant it wasn't covered in starch until it was being shaped. It's a good idea to roll all the filling balls first!

Excellent! Definitely roll out the paste into 20 balls first and put in the fridge. I actually used the Gordon Ramsay scrambled egg method to cook, just stir and clean the bottom with the spatula, and it actually comes into a coherent gloopy dough. I just transferred the whole thing to a liberally cornstarch-dusted sheet pan and flattened out into a large rectangle, cut 5 rows by 4 columns to make 20 squares. Forget rolling pin, just use the palm of your hand and fingers to wrap over the paste.

This was absolutely incredible, especially when still warm! We were a little scared about how lumpy the mochi mixture looked while cooking, but it came together very suddenly after some vigorous stirring. Can't wait to try with some add-ins to the dough (green tea, etc.)

Microwaving it really does work, as someone else mentioned. The first time I made this was on the stovetop and I was so worried about burning the bottom part, even with vigorous stirring, which is exhausting. I’ve made it twice since and I’ll never not use the microwave again.

Definitely make these.
BUT, reconsider doubling the recipe for the mochi dough. I tried that, and it simply does not work. It's too much to cook at one time, and it's very, very difficult to get done. Somehow, it's not as simple as taking twice as long. I stirred and stirred for ever and a large portion of it actually browned and stuck to the bottom of the pan. I went back to the single recipe and it worked like a charm just like it had before!

I tried it, the dough only stuck to my hands and took in so much potato starch that it turned white and tasted like eating potato starch out of the container. A complete failure despite it being called "easy" and seeming to be missing instructions.

Can I substitute the potato starch with something else?

thanks so much for this comment, followed your steps exactly and everyone raved! never knew mochi could be so easy :)

If you have an instant pot, you can make anko in about half the time. 1 cup beans by volume, 3 cups water, 40 minutes on high, 10 minutes hold, then pull the release valve. Drained and dumped into the food processor with 1/2 C. sugar, no extra liquid needed. Once smooth, back into the IP on saute mode (low heat) to thicken, 10 minutes.

Great and easy recipe. I had red bean paste from Hmart so it took me no time at all to make these, as I could skip steps 1 and 2. Making the red bean from scratch definitely ups the quality but still amazing!

As a person who has a sensitivity to Nightshades, the potato flour is a problem, I am wondering want the next best option would be?

My Japanese friends swear by microwave (3minutes, stir, then 2-3 minutes again) and mochiko flour. I've tried shiratamako also but it's not worth the expense in my limited amateur experience.

Great recipe! I used the microwave and it worked well. I was only able to make about 10 pieces of mochi though, not 20.

So these turned out great, better than I thought. I doubled the entire recipe, since I have 5 kids and they still turned out good. I used a bit less water in my sweet rice dough than the recipe said. As a tip, when it was done cooking, it was still very sticky looking but shiny like described. I scraped the dough out of the pan onto a large starched cutting board and cut the dough. Definitely much easier to handle when the dough cooled some. And God I think I used half a bag of starch. Yum!

will try again with 1:1 water/rice flour and half the sugar. not bad.

Great and easy recipe. I had red bean paste from Hmart so it took me no time at all to make these, as I could skip steps 1 and 2. Making the red bean from scratch definitely ups the quality but still amazing!

The mochi is great, but the red bean paste is less so — it needs more sugar, and takes forever to get it properly smooth.

If you have an instant pot, you can make anko in about half the time. 1 cup beans by volume, 3 cups water, 40 minutes on high, 10 minutes hold, then pull the release valve. Drained and dumped into the food processor with 1/2 C. sugar, no extra liquid needed. Once smooth, back into the IP on saute mode (low heat) to thicken, 10 minutes.

It was delicious! I would recommend a little less sugar but otherwise it was amazing. Also I did not have potato starch but cornstarch works great!

I found that the mochi dough was a bit too sweet and so reduced the sugar in the dough to 1/2 cup (it could even be a bit less). Made 14 mochi and had a good amount of red bean paste remaining, which can be frozen for next time!

The ratio of Mochiko to Water should be 1:1. The 1/3 cup makes it extra sticky. I’d also recommend cutting the sugar to 1/3-1/2 cup as the Anko is already enough sweet.

I did this with Nutella, it was delicious! Instead of an oven, you can use a microwave. Stir it before you put it in, then stick it in the microwave for 2 minutes. When that's done take it out and stir it before putting it in the microwave again just this time for 1 minute. Stir it again, if it's not sticky enough then put it in for another 30-60 seconds. Then you can form it how you would like.

It didn't work. We cooked it for 30 minutes and the mochi dough never formed. Just goop.

Works best with a 2:1 ratio of glutinous and regular rice flour. Thanks for this recipe!

I had been soaking some adzuki beans to see if they would sprout- it took so long that I decided to cook them instead. Luckily there is this recipe that uses cooked adzuki beans. I ground some sweet rice flour in my grain mill and the mochi turned out quite well. This recipe really worked. I'd like it if it had less sugar in it. But it tastes very good.