Red Bean Mochi

by tina

Making these mochi balls from scratch is sure a sticky process, but well worth the freshness. I followed this recipe.


  • 1 1/2 cup mochiko
  • 1 1/2 cup water
  • 1/2 cup sugar
  • pinch of salt
  • kinako for dusting (Shirakiku brand)
  • prepared whole red beans (Shirakiku brand)

Mix the mochiko, water, sugar, and salt all at once.

Pour into a glass tupper ware (about 5″ x 7″)

*I didn’t have pam spray, so I coated the tupper ware with a thin layer of vegetable oil. I don’t think it makes much of a difference–still really sticky. I must warn you that this stuff gets super sticky and may be frustrating the first time you make it.

Microwave 3 mins on low, 3 mins on medium, and 3 mins on high. Total 9 mins.

I waited 5 minutes for the mochi to cool a little in the microwave. Then cut it into 18 pieces.

Once it’s cool enough to handle (you don’t want it to cool too much or it’ll lose its stickiness. stickiness needed in order to seal mochi), coat the hand that you’ll be handling the piece of mochi with kinako. Scoop a piece of mochi onto that hand.

Flatten the mochi. Place some red bean in the center. Pinch and seal the opposite ends first, to a center point. Then seal the rest to the center point.

If you mess up–if a hole appears here and there, no worries! Pinch the mochi to seal them, or if there’s simply no more hope.. Eat it! It’s quite fun eating everything you mess up on.

Flip the completely sealed mochi so that the ugly side is on the bottom. Dust the whole mochi in kinako.

One done, and a whole plate more to go. =]

As you can see, I messed up on about 6 of them. haha. I might’ve eaten a few on purpose so that this plate of mochi would be even numbered for the photoshoot. :P

Store in cool area. Enjoy by the 2nd day after you make this! It doesn’t taste good anymore after that.

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2 Comments to “Red Bean Mochi”

  1. these looks soooooooo good…MMmmm…..

  2. I made these except with strawberries inside. Really messy but tasty!

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