Tranquil Japanese Kinako Mochi with Azuki Red Bean Paste
Delight in the harmony of flavors with this traditional Japanese sweet treat, where soft mochi meets nutty kinako and a sweet azuki paste center.
Preparation
Get these tasks done before you start cooking.
Preparing the Azuki Red Bean Paste
- 1
Soak the azuki beans
Soak the azuki beans in cold water overnight.
- 2
Boil the beans
Drain and rinse the beans, then boil in fresh water for 45 minutes until tender.
Tip: Use medium-high heat for boiling the azuki beans.
- 3
Blend with sugar and salt
Mash and blend with sugar and salt until smooth.
Tip: You can use canned red bean paste for convenience.
Preparing the Kinako Coating
- 1
Mix kinako coating
Mix kinako with sugar and salt in a shallow dish.
- 2
Set aside
Set aside for coating the mochi later.
How to Make Tranquil Japanese Kinako Mochi with Azuki Red Bean Paste
Total time: 2 h · Yields 4 servings
- 1
Making the Mochi
Combine glutinous rice flour with water and sugar, stirring until smooth.
- 2
Steaming the Mochi
Steam the mixture for 20-25 minutes until translucent and elastic.
- 3
Assembling the Mochi
Flatten steamed mochi, fill with red bean paste, and form into balls, then roll in kinako.
Chef's Tips
Further reading
Frequently asked questions
How do I store leftover mochi?
Store them in an airtight container at room temperature for a day or in the refrigerator for up to 3 days.
Can I freeze the mochi?
Yes, freeze individually wrapped mochi for up to a month. Thaw at room temperature before serving.
Is there a substitute for kinako?
Ground peanuts or almond flour can be used as a substitute for kinako.
How do I prevent the mochi from sticking?
Dust your hands and tools with cornstarch or potato starch during handling.
Can I make the mochi dough ahead of time?
It's best to prepare fresh but can be prepped and stored with a damp cloth covering overnight in the refrigerator.
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