How to make it

  • ** Chunky Red Bean Paste Directions
  • Prepare red bean paste by bringing azuki beans to a boil and draining water. (parboiling)
  • Add enough water to pot to cover beans with one inch of water over the top and cook for 45 minutes to 1 hour and 15 minutes. (I tested the beans as I cooked them to test them. I removed them from the heat when they were very soft and not grainy)
  • Drain the beans and add sugar and pinch of salt, mashing and mixing beans until desired consistency. (I left some chunky pieces but most of it was smooth)
  • **Flour for Coating
  • Prepare 1 to 2 tbsp sweet rice flour for coating over a low heat until aromatic( do not burn flour)
  • **Mochi Directions
  • Combine 1 cup flour and sugar well
  • Gradually stir in coconut milk until smooth
  • Transfer mixture into greased glass plate and spread evenly.(I greased plate lightly with Crisco.)
  • Steam over high heat for 30 minutes then remove from heat and cool
  • Cut into 8-12 even slices and knead each into a small disk on a lightly greased surface
  • Fill with 1 tsp of red bean paste and mold edges up over the filling and seal
  • Alternate dusting a pinch of cooked sweet rice flour as you roll the mochi into balls gently to prevent sticking (this step has to be gentle otherwise the filling will burst out of the dough)
  • Repeat until you finish the dough.
  • Leftover bean paste can be refrigerated and used for a different recipe or a second batch of mochi.

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