Red Bean Mochi Bar
These vegan and gluten-free mochi bars are sweet, nutty, and oh-so-chewy! Sweet rice flour, aka mochiko, is mixed with homemade adzuki red bean paste and baked until the top is puffy. A perfect sweet and chewy snack. Enjoy it at room temperature, warmed up, or crisped in an air fryer.
Equipment
- 2 cup baking container - I use this from Snapware. Double the recipe if you are using a larger container.
- Parchment Paper
Ingredients
- 120 g milk or plant-based milk*
- 35 g sugar
- 1/8 tsp baking soda if you are using plant-based milk, sub for 1/2 tsp of baking powder instead
- 100 g glutinous rice flour
- 1/8 cup red bean paste homemade** or store brought
Instructions
- Preheat oven to 350F.
- Mix together glutinous rice flour, sugar, baking soda and milk until everything is evenly combined. Pour the mixture into a baking container lined with parchment paper. Using a spoon, drop small spoonfuls of red bean paste all over the batter. Push some down into the batter and leave some scattered on top.
- Bake for about 45 minutes or until the top looks puffy and golden brown.
- Cool for about an hour at room temperature before cutting. The mochi is best enjoyed within the first day but can be kept at room temperature for about 2 days or longer in the fridge. If storing in the fridge, make sure to heat up the mochi in the microwave or oven before enjoying.
Notes
* coconut milk: If you are using coconut milk or alternative milk, replace the sugar for honey. The acidity in honey will help with crust formation and leavening.
* *homemade adzuki red bean paste. you can either buy the pre-made paste from an asian supermarket or make your own. I made my own by boiling adzuki beans in water and then adding sugar, to taste, near the end. I then mashed the beans until I got the consistency I want. Alternatively, you can transfer the cooked beans into a blender or food processor.