Easy Sweet Bean Paste on Mochi -- For Those Abroad

Easy Sweet Bean Paste on Mochi -- For Those Abroad

Japanese desserts have been gaining international attention as they tend to be gluten and sugar-free. This is a recipe for easy sweet bean paste with mochi (glutinous rice cake) made from rice flour.

Ingredients: 5 servings

Rice flour
3 cups
Adzuki beans
1 cup
3 tablespoons
1/3 teaspoon


1. Soak adzuki beans overnight in 3 times the amount of water and boil for 3-4 hours.
2. Once they are soft, add honey and salt and crush the beans while simmering and let the excess water evaporate.
3. If you prefer smoother bean paste (koshi-an), press the beans through a strainer. I prefer it with some of the bean skins intact.
4. Outside Japan, you can find cheap glutinous rice flour imported from Thailand (not to be confused with sticky rice).
5. Be careful not to buy the type marked with a red label from the same brand, since it will not turn out right.
6. Add enough hot water to the rice flour for a soft texture with the same consistency as your earlobes.
7. Form the dough into bite-sized balls and boil in hot water until they float up, then transfer to a plate. They will stick together, so allow space in between.
8. Add a dollop of the sweetened bean paste on top and serve.
9. If you're in Japan, use shiratamako.

Story Behind this Recipe

I created this recipe as a gluten and sugar-free dessert for my housemate's birthday and also wanted to experiment with rice flour.