This post is sponsored by Bob’s Red Mill. We appreciate the love they put into their products, being sure they are certified gluten-free and vegan when possible! 🙂
I grew up eating mochi, but never even imagined making it for myself at home. My mom used to buy it at the store (Trader Joe’s), so I never really understood the origin of the dish or even the ingredients. It kind of blows my mind how unmindful my family and I used to be regarding what we consumed but I am grateful that we have now found a love and passion for health.
With this, we decided to put our own twist on mochi and we replaced the refined white sugars often used, with all natural sweeteners!
We experimented with quite a few in our testing process, and we found that for the dough, dried sugar (coconut sugar in our case) worked better than liquid sweeteners (maple syrup and coconut nectar). For the filling, however, you may use what you wish so long as it is to your desired sweetness!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
ALSO! In case you missed it or didn’t know, Chris and I just posted a new Monthly Favorites video where we share all of the products/snacks we are currently loving 🙂 Check it out!
Microwave-safe bowl with lid (use a plate as a lid if necessary)
Clean cutting board
Red bean paste (below)
Sweet Red Bean Paste aka Anko
1 cup Bob’s Red Mill adzuki beans
1 cup pitted deglet noor dates (packed)
2–4 tbsp coconut nectar or maple syrup (sweeten to taste)
Cooking liquid, if needed to blend (2 tbsp at a time)
Prepare your cutting board by dusting the center of it with at least 2 tablespoons of tapioca starch. Keep more handy for later.
Mix the sweet rice flour, water, and coconut sugar together in a microwave-safe bowl, being sure to smooth the surface of the mixture. Place a plate over to create a safe lid, then microwave on high for 3 minutes 30 seconds.
Turn the mochi onto your prepared cutting board using a spoon. Be careful, it’s hot!
Dust your hands with starch and flip the mochi over, coating it with starch on both sides. Add more starch as needed to prevent sticking.
Take 2 tablespoon servings of mochi at a time and flatten out to a circle. Place 1 tbsp red bean paste in the center. To seal, pinch the mochi over the red bean paste until completely covered, then flip over and set on the cutting board or a lined baking sheet with the pinched edges hidden underneath. You can dust with more tapioca starch if needed to cover sticky areas, then repeat until all the mochi and red bean paste is used.
Sweet Red Bean Paste aka Anko
Soak the adzuki beans overnight (8-12 hours), being sure to keep in mind they will double or triple in size.
Drain and rinse adzuki beans, then put them in a large pot, keeping in mind the beans will expand during cooking. Add water1 inch above the beans and bring to a boil. Boil for 1 minute then drain the beans.
Put the beans back in the pot and add more water until it is 1-2 inches above the beans. Bring to a boil, then turn heat to medium low. Let simmer for at least one hour, adding water as needed to prevent burning.
Drain the beans, reserving the cooking liquid in a separate bowl, then place into a food processor with the dates, and coconut nectar. You may have to do this in 2 batches, and you can add more of the cooking liquid if it needs it, but only add 2 tablespoons at a time.
Run food processor until smooth and adjust sweetness as desired.
If you would like to use a steamer: Combine the rice flour, coconut sugar, and water in a heatproof bowl that fits inside your steamer. Place in into the steamer and cover with a heatproof plate, then steam for 10 to 12 minutes, or until the mixture is thick and slightly translucent.
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Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie