Go Back
–+ servings
Print

Mochi Recipe with Red Beans

This Mochi Recipe with Mochiko Flour is my mom's recipe. I love that now we make the Azuki beans in the Instant Pot which is quicker than the stove version.
Course Dessert, Japnese Cuisine
Cuisine Japanese
Keyword Dessert, Japanese Udon, Mochi
Prep Time 1 hour
Cook Time 1 hour
Servings 15 mochi
Calories 171kcal
Author Janine Waite

Equipment

  • Pressure Cooker
  • Large thin cotton dishcloth

Ingredients

Red Beans (Azuki Beans)

  • 1 cup Azuki Beans
  • 4 cups Water
  • 1 pinch salt
  • ½ cup sugar

Mochi

  • 1½ cups Mochiko flour I use the brand of Koda Farms Mochiko flour
  • 1 cup sugar
  • 1½ cup water
  • 2 drops distilled white vinegar
  • food coloring add drops to match what you want for color
  • 1 cup cornstarch of Mochiko flour this is for forming the mochi

Instructions

Azuki Beans

  • Place Azuki beans in a strainer and rinse. Pick any debris out of the beans.
  • Put Azuki beans with water in the Instant Pot. Place lid on top of the pot and lock it into place.
  • Make sure the vent is closed and sealed.
  • Turn the Instant Pot on and press the Bean/Chilli button.
  • The default setting is 35 minutes, so decrease the cooking time to 25 minutes.
  • Once it is done cooking the panel will say, Keep Warm. BUT, it isn't ready to open at this point.
  • Let it release the pressure naturally, which may take about 15 minutes.
  • The venting floating valve button will drop, which indicates the pressure is released.
  • Before opening just double check that the valve has dropped.
  • Drain the beans in a strainer.
  • Place the pot back into the Instant Pot and press the saute button.
  • Add sugar and stir until dissolved. Turn off Instant Pot.
  • Let beans cool for a couple of hours. If you want to speed up the cooling process, place it in the refrigerator.
  • Once the beans have thickened, roll into small balls about the size of ½ inch in diameter.
  • Place balls on parchment paper.

Mochi

  • In a medium-size bowl, mix with a whisk, the mochiko flour, and sugar. I use a glass bowl that I can place in the microwave.
  • In another bowl, add water and the two drops of vinegar, and mix.
  • Now, add the water to the flour and sugar, until well blend. I use a whisk and sometimes use my hands to get rid of the clumps.
  • Add food coloring once the mixture is smooth.
  • Cover bowl with plastic wrap or a microwaveable plate.
  • Place mochi mixture in the microwave and cook on a high setting for a minute. Not all microwaves have the same strength, so your cook time might be less or more. Please adjust accordingly. I have a powerful microwave.
  • Take out of the oven and stir. Cover again with plastic and cook another minute.
  • Repeat this until you cooked it for about 4 minutes.
  • You'll notice that the mochi will start to bake on the sides of the bowl. As you continue, the whole mixture will bake. If after 4 minutes everything is cooked except the middle, that's ok, it's done.
  • Take the plastic out of the bowl and now thoroughly mix the mochi with a big spoon. The sweet rice dough is now ready to add the azuki beans.

Forming the Mochi

  • Clean your counter and sprinkle it with Mochiko flour or cornstarch. I placed parchment paper down and then covered it with cornstarch.
  • Also, sprinkle a container or plate with Mochiko flour or cornstarch.
  • Scoop out your hot mochi onto your prepared surface. Cover the top of the dough with cornstarch or Mochiko flour.
  • Pat the mochi into a flat surface, adding cornstarch, so it doesn't stick. I usually flattened the dough to about a ¼ inch thickness. The mochi might be a bit hot, so you can let it cool a tiny bit before flattening.
  • Form dough into a small pancake about 3 ½ - 4 inches wide in diameter.
  • Place one azuki bean ball in the middle of your round pancake and bring up sides of mochi and pinch in the middle. Make sure that all edges get pinched together so there are no holes.
  • Roll mochi in a ball in your hand. Place seams side down on a plate that is sprinkled with Mochiko flour or cornstarch.
  • Repeat this process until all ingredients are gone.
  • If the mochi dough gets dry and won't come together, add a tiny bit of powdered sugar or water, and it will revive the dough, and it becomes sticky and pliable again.
  • To store, place plastic wrap around mochi and put in an airtight container.

Nutrition

Serving: 24servings | Calories: 171kcal | Carbohydrates: 41g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 65mg | Fiber: 1g | Sugar: 23g | Calcium: 6mg | Iron: 1mg