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Matcha Mochi with Adzzuki Bean filling at an angle
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5 from 5 votes

Green Tea Mochi with Adzuki Bean Filling

This hearty mochi is subtly sweet, gluten-free, and infused with green tea flavor with red bean paste is incredibly easy to make from scratch!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: Asian fusion, Japanese
Keyword: adzuki beans, green tea, matcha, mochi
Servings: 8 mochi
Calories: 287kcal
Author: Brenda

Ingredients

  • 1 1/2 cups Adzuki beans paste sweetened to taste, see recipe in note
  • 3/4 cup Glutenous rice flour
  • 3/4 cup Water
  • 1/2 cup Sugar
  • 1/4 cup Green tea powder or 1 tsp good quality matcha powder
  • 1/2 cup Cornstarch

Instructions

  • Whisk green tea powder, sugar and glutenous flour until combined⁠. Gradually add in water to form a runny mixture⁠
  • Place mixture in ceramic deep plate or a bowl, steam for 14 mins, stir in the middle of cooking⁠
  • Carefully remove cooked mochi dough from steamer and empty dough onto a cornstarch floured surface⁠
  • Sprinkle more cornstarch on top to prevent sticking, then cut dough into 8 portions. Cover dough portions in cling wrap or silicon baking mat⁠
  • Once the dough is cooled down to a manageable temperature, use cornstarch-dusted hands to press out a dough portion into a thin wrap⁠
  • Place a tablespoon of adzuki bean paste in wrap, then bring the dough edges together at the bottom and pinch to seal⁠. Serve and enjoy!⁠

Notes

If you want to making adzuki bean paste from scratch, here is the recipe: 
  •  2 cups dry  Adzuki beans
  •  6 cups Water
  • Granulated sweetener to taste
  1. Place dry adzuki beans in a bowl. Cover with a lot of water and let soak for at least 12 hours
  2. Drain soaked beans and place them in slow cooker
  3. Add filtered water and cook on low for 6 hours (see note)
  4. Sweeten cooked adzuki beans with sweetener of choice, mash until desired granularity
  5. Place mashed beans on a pan and heat gently on medium-low heat
  6. Keep spreading and scraping the red bean paste to evaporate excess moisture while avoid the paste from sticking to the pan⁠
  7. When red bean paste reaches a doughy consistency that holds its shape, remove bean paste from pan, set aside and let cool