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Ever had mochi? I’m not talking about the freezer aisle, Americanized, mochi ice cream. Don’t get me wrong, those are glorious, but I’m talking about the original kind. Filled with sweet red bean paste and enrobed in a chewy rice cake. Well, if you’ve never had it, here’s your chance. Today I bring you Red Bean Mochi with homemade red bean paste!
These are called chapssaltteok in Korea, but they’re often referred to by their more widely known Japanese counterpart: Red Bean Mochi. This dessert is traditionally made with a sweet, glutinous rice flour that is pounded into a dough. This method is long and labor intensive, so we’ll be taking a few short cuts with this recipe.
I wanted to try my hand at making homemade red bean paste for this recipe. Honestly, it’s worth it. The filling was so creamy and I could adjust the sugar levels to my liking. It’s also fairly easy, all you have to do is pour the beans into a pot while the stove does nearly all of the work. If you’re in a time crunch though, you can find the filling in asian grocery stores or online.
If you’re a fan of freezer prepping like me, then this dessert is for you! Although these don’t stay fresh for long in the fridge, they freeze perfectly. Just let one defrost whenever you need a sweet treat.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 300 g
Red Bean Paste:
200 g - Dry Adzuki Beans
4 L (17 Cups) - Water - Divided
75 g - Coconut Sugar* - Sub white sugar
¼ tsp - Kosher Salt
Rinse and pick through beans.
Add beans and half of the water to a large pot. Bring to a boil.
When boiling, drain the beans and return them to the pot with remaining water.
Bring to a boil again. Reduce to a simmer and allow to cook for 60-90 minutes*.
When beans are soft, remove from heat and drain.
Return beans to the pot over medium low heat. In batches, mix in the sugar until completely dissolved. Add in salt and stir constantly until the paste has thickened. The paste will thicken up more as it cools.
I like my red bean paste on the less sweet side. Taste and adjust sweetner to preferences.
While beans are cooking, add water as needed so they remain covered as the water will evaporate.
Red Bean Mochi:
Makes about 6-7 mochi
35 g - Coconut Sugar - Sub white sugar
90 g - Sweet Mochi Rice Flour
120 ml - Water
20 g - Cornstarch - Plus more as needed
¼ tsp - Kosher Salt
170 g - Red Bean Paste - homemade or store bought
In a microwave safe bowl, add the sugar, flour, and salt. Mix until well combined. Stir in water until a paste forms.
Cover the bowl with cling wrap. Using a knife, poke holes into the top of it. Microwave for 1 minute. Remove from the microwave, stir, and microwave again for 45 seconds.
Remove from the microwave. Using a wooden spatula, knead until the mixture is cool enough to touch.
Sprinkle a flat surface with cornstarch. Pour rice cake mixture onto the surface. Dust hands with cornstarch and knead dough until coated thoroughly in cornstarch.
Roll the dough into a log. Using a sharp knife, cut it into 6-7 pieces. Using hands or a dusted rolling pin, flatten the rice cakes. Place a small scoop of red bean paste in each.
Pull the edges of dough together and pinch to seal it. Smooth out any seams. Powder with more cornstarch.
Serve immediately or store in the fridge for up to 2 days. See notes on how to freeze.
- To freeze mochi, wrap each mochi individually in parchment paper and freeze in a freezer safe container. When ready to enjoy, remove from the freezer and allow to thaw on the counter for at least an hour.
Need another asian dish to prep? How about this vegan Low Carb Kimchi Fried Rice?