Naturally-Sweetened Red Bean Mochi (Daifuku) {oil-free}

May 8, 2017


By: Jasmine Briones 

Naturally-Sweetened Red Bean Mochi (Daifuku) {oil-free} #vegan #refinedsugarfree #lowfat #datesweetened #healthy #mochi #daifuku

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.

Naturally-Sweetened Red Bean Mochi (Daifuku) {oil-free} #vegan #refinedsugarfree #lowfat #datesweetened #healthy #mochi #daifukuWith 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!

Naturally-Sweetened Red Bean Mochi (Daifuku) {oil-free} #vegan #refinedsugarfree #lowfat #datesweetened #healthy #mochi #daifuku

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!

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Naturally-Sweetened Red Bean Mochi (Daifuku) {oil-free}

Naturally-Sweetened Red Bean Mochi (Daifuku) {oil-free}

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 10 hours 10 minutes
  • Yield: 7 servings


Learn how to make delicious red bean stuffed mochi at home. It is easy and so tasty!


Mochi (Dough)

Sweet Red Bean Paste aka Anko

  • 1 cup Bob’s Red Mill adzuki beans
  • 1 cup pitted deglet noor dates (packed)
  • 24 tbsp coconut nectar or maple syrup (sweeten to taste)
  • Cooking liquid, if needed to blend (2 tbsp at a time)


 Mochi (Dough)

  1. Prepare your cutting board by dusting the center of it with at least 2 tablespoons of tapioca starch. Keep more handy for later.
  2. 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.
  3. Turn the mochi onto your prepared cutting board using a spoon. Be careful, it’s hot!
  4. 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.
  5. 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

  1. Soak the adzuki beans overnight (8-12 hours), being sure to keep in mind they will double or triple in size.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

  • Prep Time: 8 hours
  • Cook Time: 2 hours 10 minutes
  • Category: Dessert

Nutrition facts label provided by Nutri Fox.Naturally-Sweetened Red Bean Mochi (Daifuku) {oil-free} #vegan #refinedsugarfree #lowfat #datesweetened #healthy #mochi #daifuku

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. 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! 🙂

  2. Ohh these sound delicious. I would love to give these a try..

  3. This is so cool! I had no idea how to make mochi!

  4. Monica says:

    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 🙂

  5. Mochi s new to me never tried it. Oil free fact is pulling my attention will try it

  6. Oh my gosh, I love red bean mochi and thought it was too complicated to make at home. I have to try your recipe!

  7. Tiffany Lee says:

    I love anything Red Bean! Excited to try this recipe out! Thanks for sharing the recipe! 🙂

  8. Philia says:

    I love adzuki beans <3

  9. Jessica says:

    I can’t wait to try this! I’ve never had mochi but I’m always up for expanding my culinary horizons 🙂

  10. Autumn says:

    I have been looking everywhere for a good mochi recipe. I finally found one! 😀 Looks amazing!

  11. Rem says:

    Omggggg I need to try these asap!

  12. Pat says:

    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

  13. Victoria Lepe says:

    I’m obsessed!! Can’t wait to try this recipe!

  14. Robin says:

    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?

    • Chris Petrellese says:

      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.

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