Red Bean Mochi
User Reviews
5
Red Bean Mochi
Description
Red Bean Mochi features a dough made from glutinous rice flour, coconut milk, and sugar, creating a rich and elastic base. The filling is prepared from adzuki beans cooked with water and sugar, resulting in a smooth, sweet paste shaped into small balls. Cooking the dough under high pressure ensures it becomes soft and evenly cooked. After cooking, the dough is spread on a floured surface, flattened, and divided into portions to be wrapped around the red bean balls. The dusting of extra rice flour prevents stickiness during handling and shaping.
The final mochi pieces have a tender yet chewy texture, with a pleasant sweetness from the coconut milk dough complementing the deep, mildly sweet flavor of the red bean paste. This mochi can be enjoyed as a dessert or snack, offering a traditional taste with a balanced texture. The recipe yields multiple pieces, making it suitable for sharing.
Since the dough is handled while still warm, care should be taken to dust enough flour to prevent sticking. The sweet red bean paste can be prepared in advance and refrigerated for convenience. The mochi must be sealed well when wrapping the filling to maintain its shape and prevent exposure to air.
Ingredients
Flour Dough:
- 1 cup glutinous rice flour
- 1 cup coconut milk
- ¼ cup sugar
- Some glutinous rice flour (For dusting the dough. I put ½ cup, you can try ¼ cup)
Sweet Red Bean Filings:
- 1 cup Adzuki bean
- 5 cups water
- 1 & ¼ cups sugar
Instructions
- Put 1 cup glutinous rice flour into a container, then add 1 cup coconut milk and ¼ cup sugar. Mix them very well.
- After that, put a cup of water and a rack into the pressure cooker. Then, put the flour mixture in the instant pot, close the lid and vent. After, push the button manual, adjust time for 20 minutes at high pressure and natural release.
- While waiting for the flour dough, roll the red bean paste into small balls. (You can make the sweet red bean paste the night before and refrigerate it.)
- When the flour dough is done, take it out and mix them a little bit.
- Next, put some glutinous rice flour (I put ½ cup) into a tray and spread them evenly. After, put the cooked flour dough in the tray and flatten the dough. Divide the dough into 15 pieces.
- After, take a piece and wrap with a sweet red bean ball. (Dust more flour when sealing the end, so it won’t be too sticky.)
Notes
- Dust the working surface and dough generously with glutinous rice flour to prevent stickiness when shaping.
- Prepare and refrigerate sweet red bean paste ahead of time to make assembly easier.
- Handle the cooked dough while warm but carefully to shape mochi without breaking.
- Seal edges well when wrapping red bean balls to keep mochi shape intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 3g | 15% |
| Sodium | 7mg | 0% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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