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Red Bean Mochi Bars

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. 

Red Bean Mochi Bars, mochi recipe

The Best Mochi Recipe (Red Bean Mochi)

Many of you are familiar with Mochi.  If so, then you also know all about sweet red bean.  The two are a match made in paradise.

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…

Red Bean Mochi

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 🙂

Enjoy!

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.

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Red Bean Mochi Bars

5 from 5 reviews

If you are a red bean mochi fan, you will seriously fall in love with these red bean mochi bars. They are the perfect amount of sweetness, softness, and melt-in-your-mouth chewiness. It’s even gluten-free!

  • Prep Time: 20 min
  • Cook Time: 60 min
  • Total Time: 1 hour 20 minutes

Yield: 30 1x

Ingredients

Scale
  • 1 lb. box Mochiko (sweet rice flour; though sometimes called “glutinous” rice flour, it’s made completely of rice, and does not contain gluten.)
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 cups whole milk
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 (18 oz) can or package of smooth, sweetened red bean paste

Instructions

  1. Preheat oven to 350F, and generously grease a 9×13 baking pan.
  2. Mix the first six ingredients together in a large bowl (stand mixer works well.) Beat with whisk attachment on high for about 5 minutes, or until completely smooth.
  3. Pour into greased pan.
  4. Using a small spoon, drop sweetened red bean paste by small spoonfuls throughout the batter, distributing evenly (I go over the entire batter a few times with the spoonfuls of paste.) Some will sink, which is fine.
  5. Bake for 1 hour, uncovered. Top will look golden brown and somewhat puffed up.
  6. Allow to cool completely at room temp (don’t put in fridge.) Once it’s cool, use a sharp serrated knife to cut into squares.

Nutrition

  • Serving Size: 1
  • Calories: 161
  • Sugar: 7.6 g
  • Sodium: 14.5 mg
  • Fat: 8.4 g
  • Carbohydrates: 19.1 g
  • Protein: 2.7 g
  • Cholesterol: 20.2 mg
  • Author: Chew Out Loud
  • Category: dessert
  • Method: bake
  • Cuisine: Asian

Keywords: Red Bean Mochi Recipe

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Recipe rating

37 comments

    • Lily

    I’ve made Nian Gao before and can’t wait to try this recipe! What is the measurement of flour in cups? I’m using Erwan brand glutinous rice flour and don’t have a kitchen scale.

    • Gail

    If you can’t find SWEET rice flour can you use rice flour? So wanna make this recipe tonight

      • Amy Dong

      Gail, the two are unfortunately non-interchangeable. Sweet rice flour doesn’t actually taste sweet, but it so named because it is made from extra starchy glutinous rice. My favorite is Mochiko brand: https://amzn.to/3rwZvkP

    • Irene

    Made these bars yesterday and they were so addictive and delicious!! I made a 9” round pan so I halved the recipe and use 2 full eggs, baked it for 45 minutes. It turned out beautifully golden on top. We enjoyed the crispy layer that forms on top while the inside was so smooth and soft. It was such an easy recipe but looks and tasted impressive. Thank you for sharing!

    • Grace

    Forgot to add that I didn’t have whole milk so I used 1 cup heavy cream and 1 cup skim milk instead. Turned out fine.

      • chewoutloud

      Awesome, Grace!

    • Grace

    My daughter and husband loves these. Texture and taste are very reminiscent of Chinese sesame balls (without the sesame seeds of course). They especially like the bars on the outside that are slightly crusty (like baking brownies)

    • Lee

    So delicious and easy to make. Thank you so much for sharing!!

    • JM

    Making this now and currently in the oven. I was looking for recipes to make with anko as I made some yesterday. Looking forward to trying these bars. Thanks for the recipe.

    • Karine

    Hi! Tried this recipe out just this arvo. It came out, but am wondering what the outcome should look like, as I have not made this recipe before. Also wondering, as it was quite a big batch, and there is only 2 of us at home, how do I keep the mochi bars?
    Also would I be able to substitute the red bean with other fillings like durian paste?
    Thank you very much for the recipe.

      • chewoutloud

      Karine, the top of baked dish usually looks marbled, and cut bars appear as in images shown. As for other fillings, my guess is that most sweet pastes that have a similar texture to the red bean paste will work just fine. 🙂

    • Karine

    Hi! I was just about to try out this recipe when on re reading I noticed it required unsweetened redbean mochi. I’ve only got a sweetened red bean paste. Can I still use this? How would I change this recipe to adapt?

      • Karine

      Sorry meant seeetened red bean paste.

      • chewoutloud

      Yes, the sweetened bean paste is correct! Enjoy! 🙂

    • Maryjane

    Tried this marvel today. Substituted milk to a mix of coconut milk and almond milk, dropped vanilla extract and used homemade adzuki bean paste.
    My husband loved it!

    • fitoru.com

    We should try this impressive red bean mochi bars. This would be a huge help. Thanks for sharing this one out.

    • Melanie

    Is it possible to use coconut milk?

      • chewoutloud

      Yes, you can definitely try that! Should work 🙂

    • Grace O.

    Thanks for the recipe. This is a keeper. I used coconut oil and the mochi bar turned out great.

      • chewoutloud

      So happy they turned out great! 🙂 🙂 🙂

    • Win

    I want to make this but I prefer to use butter over oil would this substitution be okay? I will also be making my own red bean paste so do you think I should sweeten the red bean paste or would the amount of sugar in the recipe be sufficient?

      • chewoutloud

      I’m thinking if you use melted butter, that would work. When using your own bean paste, get it really smooth before adding. So excited for you to taste the mochi bars!

    • Jenn C.

    If I mix this all together (red bean paste is mixed instead of dolloped) is it Nian Gao?

      • chewoutloud

      Jenn, this is more of a traditional mochi recipe, but in square pan/bar form rather than the powder-dusted rounds. It’s somewhat reminiscent of Nian-Gao, but it’s not the same thing. We hope you’ll try it and let us know how you like it! 🙂

    • Selina

    Instead of vegetable oil, could coconut oil or canola oil be used?

      • chewoutloud

      Selina, canola oil would work almost identically. Enjoy!! 🙂

    • Dee

    no bakin powder needed?

      • chewoutloud

      None needed 🙂 Can’t wait for you to taste these, Dee! Enjoy 🙂

    • Paulitaz

    Making these right now! Looking forward to giving them a taste.

      • chewoutloud

      Yay! Hope you love them as much as our families do!

    • Jodie Steiner

    do these have to be eaten right away or can they be stored?

      • chewoutloud

      Jodie, these do well for a few days at moderate room temp! Enjoy 🙂

        • Karine

        Can this be kept in fridge, in a container? Perhaps for a slightly longer time?

          • chewoutloud

          Karine, yes, you can cover airtight and keep in fridge for up to a week. Let it come to room temperature before eating, for best results 🙂

            • Karine

            Can I freeze it? After defrost would it still be good to eat?
            There is only 2 persons at my home. Wanna 1/2 this recipe. Ok to do?
            Karine

              • chewoutloud

              Yes, you can halve the recipe and use an 8×8 or any other pan that’s about half the size. Enjoy!

                • Karine

                Tq❤. Will do.
                Luv the mochi bars. Thinking of variants of peanut butter, lotus paste, oh so many to try. Luv it. Tq.
                Karine

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