Red Bean Mochi Bar

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’s vegan, gluten-free and oil-free! 

Interested in my other mochi recipes? Check them out below!

Red Bean Mochi Bar

Easy oven baked mochi. Vegan & Gluten free.
Prep Time1 hr
Course: Dessert, Snack
Cuisine: Japanese
Keyword: mochi


  • 2 cup baking container


  • 120 g milk of your choice I used coconut
  • 35 g sugar
  • 1/8 tsp baking soda
  • 100 g glutinous rice flour
  • 1/8 cup red bean paste homemade* or store brought


  • 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.


* you can either buy the premade paste from an asian supermarket or make your own. I made my own vegan red bean paste by boiling adzuki beans in water with chopped dates until thoroughly cooked. Then I transferred the cooked beans and water into a blender and added some agave nectar. I like mine with some texture so I only blended until semi-smooth.

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