Simple Japanese Traditional Red Bean Mochi – Daifuku
Although there are hundreds of variations of mochi around the world, the traditional red bean mochi, or daifuku, remains one of the best. I’ve tried several methods to make it, and here is the easiest red bean mochi recipe I’ve discovered.
This recipe will take about 30 minutes to make, not including the time needed to soak and cook the red beans. You can save time by using canned red beans that are already cooked. Other steps, such as preparing the mochi dough, making the red bean filling, and shaping the mochi, won’t take much time.
Table of Contents
Main Ingredients of Red Bean Mochi – Japanese Daifuku
Mochi is a traditional Japanese wagashi with a remarkably simple ingredient list: the outer layer is mainly made from glutinous rice, while the filling is typically a mixture of red beans and sugar. Despite the many modern variations, daifuku remains the most basic type of mochi that everyone should try when exploring Japanese cuisine.
Traditionally, the mochi wrapper is made entirely from glutinous rice. After soaking the rice overnight and steaming it until cooked, it is pounded into a smooth dough using a traditional mortar (usu) and wooden mallets (kine). This process is labor-intensive and time-consuming. To make mochi right at home, we’ll use glutinous rice flour, water, and a touch of cornstarch for the wrapper.
For the red bean filling, the main ingredients are sugar and azuki beans (red beans). There are two types of red bean paste: Tsubu-An and Koshi-An.
- Tsubu-An contains pieces of red bean skin, giving it a slightly coarse texture.
- Koshi-An is made by removing the skins, resulting in an extremely smooth paste.
Although Koshi-An has a refined texture, it is time-consuming to prepare. You’ll need to strain cooked red beans through a sieve to remove the skins, mix the bean pulp with water, wait for the starch to settle, and then cook it with sugar over low heat to form the paste. This entire process can take an entire day.
For Tsubu-An, the process is much quicker. You simply blend boiled red beans with a little water, mix with sugar, and cook it over low heat until the desired consistency is achieved. Therefore, for a quick and easy homemade mochi recipe, this guide uses Tsubu-An for the filling and a wrapper made from glutinous rice flour, cornstarch, and water.
Ingredients for 6 Mochi
Red Bean Paste (Tsubu-An)
- 100g dry red beans (azuki) (1/2 cup)
- 50g sugar (~ 3 tbsp)
Mochi Wrapper
- 200g glutinous rice flour (7 oz)
- 20g cornstarch (optional) (0.7 oz)
- 60g sugar (optional) (2.1 oz)
- 360ml water (1.5 cups)
How to Make Red Bean Mochi – Daifuku
Here are the steps to make red bean mochi (daifuku) at home:
Step 1. Making Red Bean Paste (Tsubu-An)
- Soak red beans in water for at least 4 hours, or ideally overnight, until the beans absorb enough water.
- Drain the soaked beans and transfer them to a pot. Cover with fresh water and bring to a boil over high heat until the beans are completely soft, which may take 30-1.5 hour depending on the beans and on how long you soaked them. Test if the beans are well cooked by “squeezing test”: squeeze a bean if it can be easily crushed by your finger.
- Once the beans are cooked, drain any excess water. Use a blender or food processor to blend beans with a small amount of water until smooth. Then, add sugar and cook over low heat, stirring constantly, until the paste thickens to your desired consistency. Let it cool completely before using.
Step 2. Making Mochi Dough
- Combine all the dry ingredients (glutinous rice flour, cornstarch, and optional sugar or cornstarch) in a bowl. Gradually pour in the water, mixing well until the mixture is smooth and lump-free.
- Cook the mixture. Stove method: Pour the mixture into a non-stick pan and cook over low heat, stirring constantly. The dough will thicken and turn shiny within 2–4 minutes. Steaming or microwave method: Pour the mixture into a heatproof dish, cover with plastic wrap or a lid, and cook for 15–20 minutes. You can use a toothpick or skewer to check if it’s done: if it comes out clean, the dough is fully cooked. Remember to stir the dough midway through microwaving or steaming for even cooking.
- Once cooked, let the dough cool slightly, then knead it until smooth and elastic. To prevent sticking, use a small amount of water, oil, or roasted glutinous rice flour on your hands and work surface. If desired, add coloring or flavor during kneading. Then, divide the smooth dough into small, evenly sized pieces.
Step 3. Shaping the Red Bean Mochi
- You should use a hemisphere mold to achieve the best mochi shape. Sprinkle a little roasted glutinous rice flour on top to prevent sticking, then flatten the dough and place it over the mold. Next, add the red bean paste (you can use a piping bag to fill the mochi if the filling is soft for easier filling), then gather the edges to seal it.
Finally, trim off the excess dough and gently sprinkle some more roasted glutinous rice flour on. Transfer the mochi to trays/ paper cups. Repeat these steps until all the dough and filling are used.
Enjoy your homemade red bean mochi! Let me know if you need any tips or adjustments! 😊
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Simple Red Bean Mochi – Daifuku
Ingredients
Red Bean Paste (Tsubu-An)
- 100 g dry red beans azuki (1/2 cup)
- 50 g sugar ~ 3 tbsp
Mochi Wrapper
- 200 g glutinous rice flour 7 oz
- 20 g cornstarch optional (0.7 oz)
- 60 g sugar optional (2.1 oz)
- 360 ml water 1.5 cups
Instructions
Step 1. Making Red Bean Paste (Tsubu-An)
- Soak red beans in water for at least 4 hours, or ideally overnight, until the beans absorb enough water.
- Drain the soaked beans and transfer them to a pot. Cover with fresh water and bring to a boil over high heat until the beans are completely soft, which may take 30-1.5 hour depending on the beans and on how long you soaked them. Test if the beans are well cooked by “squeezing test”: squeeze a bean if it can be easily crushed by your finger.
- Once the beans are cooked, drain any excess water. Use a blender or food processor to blend beans with a small amount of water until smooth. Then, add sugar and cook over low heat, stirring constantly, until the paste thickens to your desired consistency. Let it cool completely before using.
Step 2. Making Mochi Dough
- Combine all the dry ingredients (glutinous rice flour, cornstarch, and optional sugar or cornstarch) in a bowl. Gradually pour in the water, mixing well until the mixture is smooth and lump-free.
- Cook the mixture. Stove method: Pour the mixture into a non-stick pan and cook over low heat, stirring constantly. The dough will thicken and turn shiny within 2–4 minutes. Steaming or microwave method: Pour the mixture into a heatproof dish, cover with plastic wrap or a lid, and cook for 15–20 minutes. You can use a toothpick or skewer to check if it’s done: if it comes out clean, the dough is fully cooked. Remember to stir the dough midway through microwaving or steaming for even cooking.
- Once cooked, let the dough cool slightly, then knead it until smooth and elastic. To prevent sticking, use a small amount of water, oil, or roasted glutinous rice flour on your hands and work surface. If desired, add coloring or flavor during kneading. Then, divide the smooth dough into small, evenly sized pieces.
Step 3. Shaping the Red Bean Mochi
- You should use a hemisphere mold to achieve the best mochi shape. Sprinkle a little roasted glutinous rice flour on top to prevent sticking, then flatten the dough and place it over the mold. Next, add the red bean paste (you can use a piping bag to fill the mochi if the filling is soft for easier filling), then gather the edges to seal it.
- Finally, trim off the excess dough and gently sprinkle some more roasted glutinous rice flour on. Transfer the mochi to trays/ paper cups. Repeat these steps until all the dough and filling are used.
