Red Bean Mochi Recipe

Soak beans

Rinse 1 cup dried adzuki beans under cold water. Place them in a bowl and cover with 2 cups water. Soak 4–8 hours or overnight to shorten cooking time. Drain before cooking.

Simmer beans

Place soaked and drained beans in a medium saucepan. Add 4 cups fresh water (in addition to soaking water previously used) and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until beans are tender, about 45–60 minutes. Add more water as needed to keep beans submerged.

Sweeten and mash

When beans are soft, drain off excess water leaving about 1/4 cup in the pot. Add 3 tbs granulated sugar, 2 tbs brown or granulated sugar, and 1/8 tsp salt. Continue simmering for 8–10 minutes, stirring frequently so sugar dissolves and mixture thickens. For a chunky anko (tsubuan), mash some beans with the back of a spoon until desired texture is reached. For smooth anko (koshian), transfer to a food mill or blender and process, then return to pan to thicken. Remove from heat and cool completely. Divide into 12 equal portions (about 1.5–2 tbs each) and roll into balls; chill until ready to assemble.

Prepare steaming vessel

Line a 9x9-inch square pan or heatproof dish with parchment and lightly oil it. Set a steamer with simmering water ready, or preheat an oven-safe pot for steaming.

Mix dry and wet

In a heatproof bowl, combine 2 cups glutinous rice flour, 1 cup granulated sugar, and 1/4 tsp salt. Whisk to blend. Add 1 1/2 cups water and 2 tbs vegetable oil, stirring until smooth and fully combined, no lumps remain.

Steam the mochi batter

Place the bowl in a steamer basket over boiling water (or set the bowl into the prepared pan and steam). Cover and steam over medium-high heat for 20–25 minutes, checking once. Mochi will turn from glossy to matte and will be elastic and slightly translucent when done. Alternatively, you may microwave in 2-minute intervals, stirring between, until dough is thick and sticky (total 4–6 minutes) — steaming gives the best texture.

Knead and cool

Carefully remove the hot mochi dough and transfer it to a surface dusted generously with potato starch. Allow it to cool just enough to handle (5–8 minutes). Dust your hands with starch and fold/knead the dough briefly (2–3 minutes) to create a smooth, pliable dough. If the dough seems too dry, sprinkle up to 2 tsp water and knead; if too sticky, dust with more starch.

Portion mochi dough

Divide the mochi dough into 12 equal pieces (use a kitchen scale; each piece should be about 35–40 g). Keep unused pieces covered with a damp towel to prevent drying. Flatten each piece into a round disc about 3 inches wide, using starch on your hands and surface to prevent sticking.

Fill mochi

Place one chilled anko ball (about 1.5–2 tbs) in the center of each mochi disc. Gently stretch the edges up and around the filling, pinching to seal and forming a smooth round. Dust off excess starch with a soft brush or your hands. If edges crack, moisten lightly with a drop of water and smooth.

Final dusting and resting

Lightly coat each finished mochi with a thin layer of potato starch to prevent sticking between pieces. Place mochi in individual paper cups or on a tray separated by parchment. Let rest at room temperature for at least 30 minutes to set before serving. Store in an airtight container at room temperature for up to 1 day or refrigerated for up to 3 days (chill will firm the mochi; bring to room temperature before eating).