5 from 15 votes
Red Bean Mochi
Red Bean Mochi combines a chewy glutinous rice flour dough with a sweet red bean filling made from adzuki beans and sugar. The recipe uses coconut milk in the dough, which adds subtle richness. The method involves cooking the dough mixture under pressure, then shaping it around small sweet red bean balls dusted with extra rice flour to prevent stickiness. This treat balances the soft, slightly sticky texture of mochi with the smooth sweetness of red beans, suitable for a traditional dessert or snack.
Prep Time
10 mins
Cook Time
20 mins
Servings:
15
Calories:
166 kcal
Course:
Dessert, Snacks
Cuisine:
Asian, Chinese, Japanese, Korean, Taiwanese
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.)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 15 Serving
Amount Per Serving
Calories 166
% 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.