Homemade Mochi with Kinako & Red Bean
Pillowy mochi made from scratch in 20 minutes, dusted with nutty kinako powder and filled with sweet red bean paste. A stunning TikTok-worthy Japanese rice cake that tastes like a dessert but comes together faster than you'd think.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 3g
Ingredients
- 1 cup sweet rice flour (mochiko)
- ¼ cup granulated sugar
- ¾ cup water
- ¾ cup red bean paste (adzuki or sweet red bean)
- ¼ cup kinako powder (roasted soybean powder)
- ¼ cup potato starch or cornstarch
- 1 tbsp neutral oil (for hands)
- ⅛ tsp salt
Instructions
- 1
Mix sweet rice flour, sugar, and salt in a microwave-safe bowl. Whisk in water until completely smooth.
- 2
Cover bowl loosely with plastic wrap. Microwave on high for 2 minutes, stir, then microwave another 1-2 minutes until the dough is translucent and glossy.
- 3
Dust a work surface generously with potato starch. Pour hot mochi dough onto the starch and let cool for 1 minute until you can handle it.
- 4
Divide mochi into 8 equal pieces. Flatten each piece, spoon 1.5 teaspoons of red bean paste into the center, then fold edges up and seal gently.
- 5
Roll each filled mochi ball lightly in potato starch to coat all sides, shaking off excess.
- 6
Arrange mochi on a serving plate and dust generously with kinako powder just before serving.
Tools you’ll need
- microwave-safe bowl
- whisk
- plastic wrap
- microwave
- work surface or cutting board
- serving plate
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