Delicious Azuki Bean Mochi Recipe

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A Delightful Sweet Treat

Have you ever tasted mochi that is soft, chewy, and filled with sweet azuki bean paste? This delightful azuki bean mochi recipe is a true representation of Japanese culinary tradition. Perfect for a snack or dessert, making homemade mochi will impress your friends and family with both its taste and texture.

This recipe is straightforward and requires just a few ingredients, so you can whip it up at any time. The subtle sweetness of azuki beans combined with the chewy mochi creates a satisfying treat that is not just delicious but also offers a delightful experience with every bite.

Whether you’re new to Japanese sweets or a seasoned mochi lover, this azuki bean mochi recipe is sure to be a hit.

A Delightful Sweet Treat

A plate of azuki bean mochi dusted with cornstarch, showcasing their chewy texture, with a traditional tea set in the background.

This azuki bean mochi features a delicate outer layer of glutinous rice dough that is slightly sweet, encasing a luscious filling of sweetened azuki bean paste. The mochi is soft, chewy, and offers a delightful contrast in texture that makes it a favorite among dessert lovers.

Ingredients

1 cup glutinous rice flour (mochi flour)
1/4 cup sugar
1 cup water
1 cup sweetened azuki bean paste (anko)
Cornstarch or potato starch for dusting

Instructions

Prepare the Filling: If not using store-bought, cook azuki beans until soft, then mash and mix with sugar to create the sweetened azuki bean paste.
Make the Mochi Dough: In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth. Cover with plastic wrap.
Cook the Mochi: Microwave the dough for 1 minute, stir, then microwave for another minute. Stir again, and microwave for a final 30 seconds until the dough is translucent.
Shape the Mochi: Dust your hands and the work surface with cornstarch. Divide the dough into small portions. Flatten each piece, adding a spoonful of azuki bean paste in the center, and wrap the dough around the filling, pinching to seal.
Dust and Serve: Roll the finished mochi in cornstarch to prevent sticking. Serve immediately or store in an airtight container.