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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!
Naturally-Sweetened Red Bean Mochi (Daifuku) {oil-free}
- Total Time: 10 hours 10 minutes
- Yield: 7 servings
Description
Learn how to make delicious red bean stuffed mochi at home. It is easy and so tasty!
Ingredients
Mochi (Dough)
- 1 cup Bob’s Red Mill sweet rice flour
- 1 cup water
- 3 Tablespoons coconut sugar
- 2–3 tablespoons Bob’s Red Mill tapioca flour (0r potato or corn starch)
- Microwave-safe bowl with lid (use a plate as a lid if necessary)
- Clean cutting board
- Sharp knife
- 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)
Instructions
Mochi (Dough)
- 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.
Notes
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.
- Prep Time: 8 hours
- Cook Time: 2 hours 10 minutes
- Category: Dessert
Nutrition facts label provided by Nutri Fox.
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I tried this recipe today. I probably need more practice. I cannot tell what the right consistency is for the dough but I may have over cooked it, and I would like to have some idea how big the circles should be. Would also be helpful to have a video on how to bring the edges together mine look a little ridiculous. Also, why do we make so much red bean paste when you literally only use 7 tablespoons? Any suggestions for the massive amount of red bean paste left over?
Apologies the recipe didn’t work as expected. We don’t have a video for this recipe but will work on one. As for the proportions, we are going to take a look and adjust them accordingly.
I’m obsessed!! Can’t wait to try this recipe!
Hi JAsmine!!! 😀 I rly want to try this recipe and hopefully ill be able to do so during the upcoming holidays I will have in June! btw, do you recommend any vegan places in Bangkok? 🙂 LOVE UU
Aww yay I hope you love it! I have never been to Bangkok, but I hope someday I will go!
Omggggg I need to try these asap!
I have been looking everywhere for a good mochi recipe. I finally found one! 😀 Looks amazing!
Yay I hope you love it as much as we did 🙂
I can’t wait to try this! I’ve never had mochi but I’m always up for expanding my culinary horizons 🙂
I hope you love it! ❤️
I love adzuki beans <3
I love anything Red Bean! Excited to try this recipe out! Thanks for sharing the recipe! 🙂
❤️?
Oh my gosh, I love red bean mochi and thought it was too complicated to make at home. I have to try your recipe!
Yay I hope you get to soon <3
Mochi s new to me never tried it. Oil free fact is pulling my attention will try it
I hope you get to someday, it’s so good! 🙂
Can I use the stove to heat up the mochi instead of the microwave?
Yes you can 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 🙂
This is so cool! I had no idea how to make mochi!
I hope you get to try it! It’s very easy to make and one of my favorite foods 🙂
Ohh these sound delicious. I would love to give these a try..
I’ve never had mochi before. I’ve always been a little skeptical due to texture because I’m a bit of a texture freak. Are they gummy or soft? I think I’ve seen them frozen before.
Some are frozen but those are the ones with ice cream! They are a bit gummy in texture but what you could do is add a crunch in the middle (nuts or seeds are a great choice) and it will add an extra layer of texture! 🙂