This mochi recipe is out of this world delicious. It boasts just the right sweetness and a melt-in-your-mouth texture. These red bean mochi bars are ridiculously easy to make and keep well, too.
The Best Mochi Recipe (Red Bean Mochi)
How about this radical twist on the ever-popular red bean mochi? But this isn’t just any mochi recipe.
This mochi recipe comes in bar form. I promise, it’s a mochi-hack. Totally life changing. It’s even gluten-free, if that interests you.
I’ve been making these Red Bean Mochi Bars for so many years, and my big extended family back in CA waits for me to make these for them whenever I travel back.
This marvelous mochi recipe is from my old friend, Priscilla, who is a diva in the kitchen. She’s the one that inspired this ever-popular Honey Mustard Chicken with Curry, one of my readers’ favorite weeknight meals.
And this Red Bean Mochi is about to become many peoples’ favorite red bean mochi! It’s easy to make (surprise!) and it’s tastier than traditional red bean mochi balls…
This mochi recipe is way easier than classic red bean mochi balls and tastes even better
This red bean mochi is everything it should be… super soft, melt-in-your-mouth chewy, sweet (but not overly sweet – just perfect)… and strewn throughout with deliciously smooth red bean paste. It’s a way-easier twist from traditional red bean mochi balls, which is a classic Japanese and Chinese dessert.
It’s SO hard not to eat the entire pan. Which is why I have to give it away every time I make it. When I make this for friends, they will drive over an hour to my house for it. They will set aside their carb-free, sugar-free diet for a plate of this. Friends, you know who you are 🙂
P.S. You can find Mochiko in most major grocery stores, in the Asian aisles. Sweet red bean paste might be there also – if not, it is found in Asian grocery stores. Be sure to get the smooth red bean paste, not the kind with chunks of red beans in it.Print