Recipe By Katrina
Published Jun 19th
Prep 30m Cook 5m Additional 3h Ready In 3h 35m
Servings 8 servings Calories 213.2

A lovely Chinese New Year’s snack; soft, slightly sweet, and chewy, this is a wonderful traditional dessert. Ready in only minutes. Serve with steaming hot tea!

Recipe Ingredients

  • 1 cup sweetened red bean paste
  • 1 cup sweet rice flour (mochiko)
  • 1 teaspoon green tea powder (matcha)
  • 1 cup water
  • ¼ cup white sugar
  • ½ cup cornstarch, for rolling out the dough

Cooking Directions

  1. 1 Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
  2. 2 Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
  3. 3 Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

Nutrition Facts

  • Calories 213.2
  • Carbohydrate 49.8 g
  • Fat 0.2 g
  • Fiber 1.1 g
  • Protein 2.8 g
  • Sodium 82.3 mg
  • Sugar 6.4 g


  1. Actually it's a Japanese dish!
  2. That was the most ridiculous mess I've ever attempted in my kitchen. Supper squishy bloby mess. Did I microwave it too long or not enough?
  3. Hi everyone, thank you so much for the feedback. Some reviewers are correct; I have made a mistake and the flour should be glutinous rice flour which can also be called Mochiko. Also, the green tea powder is optional as is freezing the red bean paste. Freezing the red bean paste just makes the process - Read more ...
  4. Now I see many make the same mistake I have made when I first started doing it. it wasnt till a few years later it was the type of rice flour....the rice flour people need is Glutonous rice flour or Mochiko. this gives it the sticky texture. Ive only seen it available by the name - Read more ...
  5. I followed the instructions and even putting the mochi in the microwave for only 3 minutes but it became super hard--passed the point of being able to mix it still. Maybe you need to check on it ever 30 seconds? Or is there a way to make it in a pot where you can see - Read more ...
  6. Following this recipe resulted in an indestructible blog the consistency of rubber cement that was impossible to meld into any shape whatsoever.
  7. Super good. Super simple. Just beware of burning your hands with the hot mochi mix. I used bean paste out of a pouch and didn't need to freeze it; worked perfectly.
  8. Very easy to make. Side note: the mochi dough is SUPER sticky, so be sure to prepare your surface and hands with startch before making the balls. Otherwise, very yummy and easy and fun!
  9. Similar to a recipe on RecipeZaar - I didn't have the matcha (and the other recipe doesn't call for it) so I made it without. I've made it twice experimenting with the microwave time - ours seems to heat things faster than others. You can also switch up the fillings. I've used super thick cheesecake - Read more ...