Mochi Filling Recipe
Japanese · Filling · 55 min total
A sweet and creamy red bean paste filling, perfect for homemade mochi or other Japanese confections.
10
min prep
min prep
45
min cook
min cook
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 cup dried adzuki beans
- 3 cups water
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Instructions
- Rinse the adzuki beans and soak them in water overnight or for at least 8 hours. Drain and rinse.
- Place the beans in a pot with 3 cups of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes until beans are soft and easily mashed.
- Drain the beans, reserving the cooking liquid. Transfer the beans to a food processor or blender and puree until smooth, adding a little cooking liquid if needed to achieve a paste consistency.
- Transfer the bean paste to a non-stick pan. Add sugar and salt. Cook over medium-low heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, about 10-15 minutes.
- Remove from heat and let cool completely before using as mochi filling.
Tips
- For a smoother texture, pass the cooked beans through a sieve before pureeing.
- Store leftover filling in an airtight container in the refrigerator for up to a week.
- This filling can also be used for dorayaki or taiyaki.
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