Red Bean Daifuku Mochi
featured in How To Make Mochi At Home
This is the most classic stuffed-style mochi. The mashed adzuki beans have some texture from the skins and a creamy sweet texture. They pair perfectly with a cup of tea as an afternoon pick-me-up!
Tasty Team
Total Time
5 hr
5 hr
Prep Time
30 minutes
30 min
Cook Time
2 hr 10 min
2 hr 10 min
Total Time
5 hr
5 hr
Prep Time
30 minutes
30 min
Cook Time
2 hr 10 min
2 hr 10 min
Ingredients
for 4 servings
Red Bean Paste
- ½ cup adzuki beans (100 g), preferably from Hokkaido
- 1 ¾ cups water (420 g), divided
- ⅓ cup organic sugar (75 g)
- ⅛ teaspoon kosher salt
Mochi Dough
- ½ cup mochiko (75 g), sweet rice flour
- ½ cup filtered water (120 g)
- ⅓ cup organic sugar (75 g)
- cornstarch, for dusting
Nutrition Info
- Calories 155
- Fat 0g
- Carbs 37g
- Fiber 12g
- Sugar 23g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Make the red bean paste: Rinze the adzuki beans in a colander under cold running water. Pick out any damaged beans and discard.
- Add the beans and 1¼ cups (300 grams) of water to a rice cooker. Cook on the “normal” setting for about 1½ hours. The beans should still be firm.
- Transfer the beans back to the colander and rinse under cold running water. Return the beans to the rice cooker and add the remaining ½ cup (120 grams) of water. Cook on the “normal” setting for another 1½ hours, until the beans are very tender and cooked through.
- Add the sugar and salt and stir to combine with a rubber spatula. Close the lid of the rice cooker and let sit for 30 minutes for the beans to absorb the sugar.
- Transfer the beans to a medium bowl and mash with a wooden spoon until mostly smooth.
- Line a small baking sheet with parchment paper. Spread the bean paste on the prepared baking sheet, cover with plastic wrap, and let cool to room temperature, until pliable with a texture similar to play dough. If too dry, refrigerate for at least 2 hours, or up to overnight, to chill. If it is too sticky, microwave in 90-second intervals until the water has evaporated. The red bean paste will keep in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before proceeding.
- Make the mochi dough: In a medium bowl, whisk together the flour, sugar and water until very smooth. Push the dough through a fine-mesh sieve into a clean medium bowl if needed to remove any lumps. (Alternatively, combine the ingredients in a blender and blend until smooth).
- Cover the bowl with plastic wrap and microwave the dough in 60-second intervals, stirring between, until the mochi is halfway transparent, 3–4 minutes total. Continue microwaving in 15–30-seconds intervals, stirring between, until fully transparent and glossy, 1–2 minutes more.
- Use a sieve to generously dust a clean surface with cornstarch.
- Turn the mochi dough onto the dusted surface and let the steam release for about 1 minute. Dust the dough with more cornstarch. Using a rolling pin, roll out the dough to a ½-inch-thick 6-inch square. With a pizza cutter, cut the dough into 3-inch squares.
- Assemble the mochi: Place a square of mochi dough in your palm. Scoop 2 tablespoons of red bean paste onto the center of the mochi square and bring the edges of the dough up and over to seal. If it is too sticky, dust your fingers with cornstarch. Blot the seam side on the cornstarch-dusted surface and trim off any excess mochi dough if necessary (save the scraps for a snack). Set the mochi seam-side down and repeat with the remaining dough and filling.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
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