Red Bean Mochi — anko-stuffed mochi rounds
Red bean mochi is the simplest, most foundational version of the great Japanese mochi-and-anko duet — soft pillowy glutinous-rice mochi shaped around a small core of smooth or chunky red-bean paste. It is essentially daifuku stripped to its essentials. Across Japan, you cannot go a kilometre without finding it sold in a sweet shop.
i. Origin & history
The combination of mochi and anko has been the backbone of Japanese sweetness for over a thousand years. Red bean mochi pre-dates daifuku — daifuku is the named, refined version of the broader form.
ii. Ingredients
Makes 10 servings · scroll the side panel to adjust
- 150 g shiratamako or mochiko
- 60 g caster sugar
- 180 ml water
- 250 g koshian (smooth red-bean paste)
- 60 g potato starch (katakuriko) for dusting
iii. Method
- Whisk rice flour, sugar and water in a microwave-safe bowl. Cover loosely.
- Microwave 90 sec; stir vigorously. Microwave 60 sec; stir. Microwave 30 sec — mochi should be glossy and stretchy.
- Tip onto a starch-dusted surface. Divide into 10. Press each flat in your palm; place 25 g anko in the centre; pinch closed and turn seam-side down. Dust off excess starch.
- Eat the same day.
iv. Tips & common mistakes
- Smooth paste. Koshian gives a cleaner bite than chunky tsubuan in this version.
- Work fast. Mochi cools and sets within minutes; have everything ready.
- Light dusting. Too much starch gives a raw-flour aftertaste.
v. Variations
Tsubuan mochi uses chunky paste. Ichigo daifuku tucks a strawberry alongside. Matcha mochi tints the wrapper green.
vi. Common questions
What is red bean mochi?
Red Bean Mochi is anko-stuffed mochi rounds, from japanese cuisine. It is essentially daifuku stripped to its essentials
Where is red bean mochi from?
Red Bean Mochi is from the japanese dessert tradition; the recipe and history are detailed above.
How long does red bean mochi keep?
See the storage note in the Quick facts panel: Same day.