Mochi Cakes with Red Bean Filling (Japanese-Style Mochi)
🧂 Ingredients
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- 200 grams Glutinous rice flour (mochiko/shiratamako)
- 80 grams Granulated sugar
- 260 ml Water
- 50 grams Cornstarch or tapioca starch (for dusting)
- 200 grams Sweet red bean paste (anko), shaped into small balls
- a few drops Pink or green food coloring (optional)
- 1/4 tsp Salt
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👩🍳 Instructions
- 1 Prepare the red bean paste (anko) and shape it into small balls about the size of a large marble, roughly 15-20 grams each. Set aside in the fridge to make wrapping easier later.
- 2 In a heat-resistant bowl, combine the glutinous rice flour, sugar, and salt. Pour in the water little by little while stirring until there are no lumps and the mixture becomes a smooth, thick liquid.
- 3 If you'd like to add color, mix in food coloring to taste and stir until evenly combined.
- 4 Cover the bowl with plastic wrap, leaving a small gap for steam to escape. Steam the mixture for 20-25 minutes over medium heat until it turns chewy and translucent.
- 5 Remove the cooked mixture and quickly stir it using a heat-resistant spatula or wooden tool until the texture becomes smooth and elastic. Be careful, as the mixture will still be very hot.
- 6 Evenly dust your work surface with cornstarch so the dough doesn't stick. Pour the hot mochi dough onto the dusted surface.
- 7 Once slightly cooled (but still warm and pliable), divide the dough into 15-20 equal portions using hands dusted with cornstarch.
- 8 Take one portion of dough, flatten it with your palm, place a ball of red bean paste in the center, then gently wrap it up, smoothing the edges until it's perfectly round and the filling is completely sealed inside.
- 9 Repeat until all the dough and filling are used up. Gently brush off any excess cornstarch from the surface of the mochi using a small brush or your hands.
- 10 Store the mochi in a covered container, ideally separated with parchment paper so they don't stick together. Serve at room temperature.
💡 Tips
• Use special glutinous rice flour (mochiko or shiratamako) for the chewiest, softest texture — don't substitute regular rice flour.
• When steaming, make sure the plastic wrap isn't completely sealed so condensation doesn't drip back into the mixture and make it too wet.
• Wrap the filling while the dough is still warm, since mochi hardens quickly and becomes difficult to shape once it cools.
• Mochi tastes best when eaten the same day it's made, as the texture will harden if stored too long in cold temperatures or the refrigerator.
📊 Nutrition Facts / serving
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