Red Bean Mochi by: Judy 0 Comments Jump to Recipe Posted:9/01/2021Updated:9/01/2021 Red Bean Mochi is a great way to use up leftover red bean paste you might have in the freezer from making our other red bean treats, like Chinese bakery red bean bread, mooncakes, or red bean buns (forever my childhood love).  Japanese vs.Chinese Mochi  Chinese mochi is not as sweet as Japanese mochi.Other than that, they are very similar! As you can imagine, I prefer the Chinese version, but do feel free to adjust the sweetness level of the red bean filling to your own tastes.

Adjusting Sweetness Levels I’ve always encouraged you to make red bean paste from scratch, because it has fewer preservatives and you can control the sweetness.  What’s more, I’ve always encouraged larger batches, because I know it’s time consuming and red bean paste freezes well! So consider this recipe another reason to make a big batch and use up your stash.  That said, in an uncharacteristic move, I’ve been so busy lately with the cookbook that I resorted to store-bought red bean paste!  So how does one control the sweetness levels? I used extra mochi dough to offset the extra sugar.That’s why these mochi are larger and pretty plump, like happy little babies.  If you are using your own red bean paste, you have the option to make the mochi smaller, yielding 16 dainty mochi rather than 9.Customizing Your Red Bean Mochi Most people recognize the powdery appe

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