I love adzuki beans as an ingredient in sweets and pastries and grew up eating a lot of it. Nutty, sweet and complex– it reminds me fondly of chocolate. I’ve also had a lot of mochi, in its many forms, growing up. Most often I’ve had the shelf-stable boxed version at the asian grocers, which are never very good, or from the refrigerated section, which was better. My favorite was the ultra fresh, lunar new years version aka nian gao that my mom would make with peanuts. From learning how to make nian gao I realize how simple it is to make mochi and how much better it is fresh. We don’t have access to fresh mochi like people do in Japan, so homemade is the next best. It is really easy and simple and is suitable for almost diets (vegan, gluten free) that everyone should try to make it from-scratch.

In this recipe, I am combining these two things from my childhood, adzuki red bean paste and mochi, to create a nutty, sweet and delightful chewy bar. It is so easy to make and it is gluten-free, veganfy-able and oil-free! 

Tips & recommendations

1. Line your baking dish with parchment paper to prevent the mochi from sticking.
2. This is a small batch recipe– it fits well in a 2 cup narrow baking dish. I use this from Snapware. Double the recipe if you are using a baking dish with a volume of more than 3 cups.
3. The mochi is easier to cut, a won’t stick as much, if it has completely cooled. Let it cool for about 1 hour on a cooling rack before slicing.
4. The recipe works best with milk. Cow milk has lactic acid, with will react with the baking soda in the recipe to create this golden puffy crust. If you are using an alternative milk, coconut milk works best. Also, try subbing some, if not all, of the sugar out for honey (which has some acidity).

Interested in other mochi recipes? Check them out below!

• Quick & Easy Microwave Mochi
• Quick & Easy Microwave Honey Sesame Mochi
• Black Sesame Mochi Bar
• 4 Ingredient Ube Coconut Mochi
• 2 Layer Brown Sugar Boba Milk Tea Mochi Bars

Print Recipe

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.

Prep Time1 hour hr

Course: Dessert, Snack

Cuisine: Japanese

Keyword: mochi

Servings: 4 squares

Equipment

• 2 cup baking container – I use this from Snapware. Double the recipe if you are using a larger container.
• kitchen scale
• 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.