Red Bean Mochi Recipe: Daifuku with Red Bean Paste Filling

red bean paste

🥗Healthier: black bean paste

💰Cheaper: sweetened adzuki beans

Black bean paste offers a different flavor but maintains sweetness.

sweet rice flour

🥗Healthier: gluten-free flour blend

💰Cheaper: regular rice flour

Gluten-free flour blend can provide a similar texture.

Rinse and soak the dried adzuki beans overnight.

Drain the water and boil the beans in 4 cups of water. Reduce the heat and simmer for an hour, ensuring they remain submerged.

After an hour, test the beans for tenderness by crushing them with your fingers.

Remove the lid, stir the beans, and add the white sugar and brown sugar. Boil until thickened.

Strain the mixture through a sieve and mash until combined. Cool in the fridge until solidified into red bean paste.

In a bowl, mix the glutinous rice flour and sugar.

Add water gradually to the dry ingredients and stir until smooth.

Cover the bowl with plastic wrap and steam for 20 minutes until cooked through.

Remove from heat and let cool slightly before handling.

Dust a clean surface with cornstarch to prevent sticking.

Divide the mochi dough into equal pieces and flatten each piece.

Place a spoonful of the prepared red bean paste in the center of each flattened mochi piece.

Fold the edges over the filling and pinch to seal, forming a ball.

Dust with cornstarch to prevent sticking and set aside.

Repeat with remaining dough and filling.

Serve at room temperature or chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens