Sweet Bean Mochi also known as mochi with bean filling or bean mochi. Mochi is nothing but a dessert from Japan or other Asian countries. It has a chewy and stretchy sticky rice outer cover with a sweet bean filling. Traditionally made with red beans (anko) is a popular Asian dessert.
Bean Mochi Recipe
Bean mochi is very new to me until our Thailand trip. I tasted it during our trip and it was so delicious. I loved it a lot. As soon as it arrived, I recreated mochi. Traditionally it has red bean filling but I used green gram and it was pretty good.
About Sweet Bean Mochi Recipe
Mochi are small Japanese sweet cakes made from glutinous rice flour (mochiko) or rice. They have a soft, chewy outer layer and a sweetened red bean paste filling that is deliciously sticky. Not only beans, it has variety of stuffings from ice cream, soy beans, coconut, peanuts, sesame seeds and more.
Red bean mochi is a traditional Japanese sweet that has been loved for centuries. It is made with simple ingredients that people had easy access to like rice and red beans.
Long ago, rice was pounded into soft, chewy mochi during special occasions, while sweetened red bean paste (anko) became a popular filling because so delicious and healthy too.
Similar Recipes
Mochi is traditionally made by pounding steamed short-grain Japanese sticky rice, known as mochigome, with a wooden mallet during a ceremony known as mochitsuki. This aerates and pulverises the rice, giving it the beloved texture of mochi.
Some recipes for mochi uses glutinous rice flour which is mixed with water or milk to form a batter, then cooked in microwave or pan to form dough. But I used sticky rice which I soaked and ground to form a batter and then steamed it in bowl until cooked. Then I rolled it to sheets and filled with the cooked bean paste.
The beans which I used is green gram since it is easily available here. But you can use red beans or even moong beans. It is optional to freeze the bean paste before using it, but it does make the process easier.
Why this recipe is a must try
As mentioned before, some recipe for mochi needs microwave to make the outer cover. But this version is so easy, you just need to steam to make the mochi outer layer.
The filling is equally easy and can be made with any beans. Plus this bean mochi is healthy and instantly satisfy the sweet tooth.
Ingredients
- Sticky rice - This is the main ingredient used for making the dough. Soak the sticky rice in water overnight. The rice gives the soft, chewy texture to the mochi.
- Milk - I have used ½ cup full fat milk to grind the sticky rice. It adds the soft, rich taste to the mochi and prevents it from drying out. If you want to make it dairy free, try adding coconut milk, almond or cashew milk.
- Sugar - I have added 3 tablespoons of granulated white sugar for the sweetness in the outer mochi dough.
- Oil - Oil makes the mochi soft and avoids sticking. Use any neutral oil like canola oil or vegetable oil.
- Cornstarch - Cornstarch also known as cornflour is used to make a non sticky mochi dough. And make the rolling, shaping easier without sticking to the hand and surface.
- Beans - I used green moong dal also known as green beans for making the mochi.
- Brown sugar - You can use white sugar or even maple syrup to sweetene the beans.
- Salt - a pinch of salt always enhances the taste of the mochi.
- Vanilla - use vanilla which gives a wonderful aroma to the filling.
Step by Step Pictures
Pre-prep
1)Wash and soak glutinous rice overnight. We will grind this at the time of making mochi.
Cooking Beans
1)I am using green beans and I cooked it in a pressure cooker. If you are using red beans it is recommended to soak them for 5 to 6 hours prior cooking.
Take green gram in a pressure cooker. Cover with water and pressure cook for 4 to 5 whistle until the beans is soft and cooked.
2)Now the beans is cooked. Strain the beans through a sieve and reserve the cooking liquid if you have any.
Making Sweet Bean Paste
3)I used around ¼ cup of the cooking beans liquid. Take the liquid in a pan. If you don't have the liquid, you can add ¼ cup of water.
4)Add in brown sugar and a pinch of salt. Mix this really well and let it come to a full boil and allow the brown sugar to melt completely.
5)Add in a teaspoon of vanilla extract.
6)Once it starts to boil like this.
7)Add the cooked beans into this syrup and mix well.
8)Allow the beans to cook in this sweet syrup until it gets thick and caramelized.
9)This is the texture you are looking for. It has to be thick. Allow this to cool completely.
10)Take the beans in a food processor.
11)Pulse few times till it gets paste like. Now remove this to a bowl and place it in fridge to harden and thicken even more.
Making Mochi Outer layer
13)Strain the rice in a colander and take them in a blender, add milk, oil and sugar.
14)Blend into a smooth batter.
15)Pour this batter into an oil greased bowl.
16)Place this bowl in a steamer basket.
17) Steam for 40 minutes to an hour.
18)Once cooked, it will look like a soft, glossy and jiggly pudding-like texture.
19)Sprinkle some cornstarch on the countertop or a baking sheet and place the cooked mochi dough on it.
20)Dust both sides with cornstarch.
21)Roll it out into a thin sheet.
22)Cut into squares.
Shaping Bean Mochi
23)Now take the bean filling from fridge. Divide into equal balls.
24)Place the bean over the sticky rice square. Brush sides with water.
25)Bring it all together and seal well. Cut off excess if there is any.
26)Place it on a cupcake wrapper.
27)Serve immediately or store in fridge covered for later.
28)Enjoy.
Expert Tips
- Use glutinous rice as it is the main key ingredient to achieve the chewy texture. Don't substitute it with regular rice flour.
- If the sheets are too sticky, dust some cornstarch.
- While serving, dust the mochi with cocoa powder or powdered sugar for extra flavour.
- You can make this mochi even more fun and colorful by adding food coloring like pink, blue or yellow to the dough.
Serving & Storage
Once mochi is made, Store them in an airtight container or wrap them individually using cling wrap to prevent drying.
You can keep them at room temperature for one day. Store in fridge in an air tight container upto a week.
FAQ
Mochi is a traditional Japanese recipe made from glutinous rice. The rice is cooked and then pounded with heavy wooden tools or mixed until it becomes soft, smooth and stretchy.
Yes. You can add flavours to the mochi dough by adding cocoa powder, matcha powder or any flavouring essence before steaming.
Cornstarch is used as an anti-sticking agent. It prevents the dough from sticking to the hands, rolling pin, or to the surface. You can also substitute with tapioca flour.
Yes red beans, moong dal or even yellow dal can be used. I have seen recipe that uses black beans.
📖 Get Recipe
Sweet Bean Mochi Recipe (Bean Mochi Recipe)
Equipment
Ingredients
For Mochi Outer Cover
- 1 cup Sticky Rice (Glutinous rice)
- ½ cup Milk
- 2 tablespoon Sugar
- 1 teaspoon Vegetable Oil or Refined Oil
- ¼ cup Cornstarch
For Bean Filling
- 1 cup Green Moong Beans or Red Beans
- 3 cups Water
- 1 cup Brown Sugar
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
Instructions
- Pre-Prep - Wash and Soak the sticky rice overnight.
- Make Filling - Take green gram in a pressure cooker. Add in water and cook for 4 whistle. Let the steam escape, now the beans must be cooked. Strain the beans in a sieve. Reserve the cooking liquid.
- Now in a pan. Add ¼ cup of the cooking liquid, you can use ¼ cup of water. Add in brown sugar, salt and vanilla. Mix well and bring this to a full boil. Add in the cooked beans and mix well. Keep cooking till it gets thick. Now cool this and take it in a blender and pulse till it gets paste like.
- Remove this to a bowl, place it in fridge and allow it to cool. It will get even more thick.
- Mochi Layer - Strain the rice in a colander and take them in a blender, add milk, oil and sugar. Blend into a smooth batter.
- Pour this batter into an oil greased bowl. Place this bowl in a steamer basket and steam for 40 minutes to an hour. Once cooked, it will look like a soft, glossy and jiggly pudding-like texture.
- Sprinkle some cornstarch on the countertop or a baking sheet and place the cooked mochi dough on it. Dust both sides with cornstarch. Roll it out into a thin sheet and cut into small squares.
- Assembling Mochi - Take the bean filling from fridge. take small portion from it and shape it into ball.
- Now place a ball on the mochi squares and brush water on the sides. Bring the sides together to seal it . Cut off excess dough if there is any. Place on a cupcake liner and place in fridge.
- Enjoy immediately or store in an air tight container.
Revathi
I leave n usa ka . I love to watch ur videos n YouTube channel . Here we get mochi from Whole Foods grocery store it will b so yummy . But that Mochi is filled with ice cream. We will get different flavor and different colors . I recalled that .. if u r free, try that recipes