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Colorful Red Bean Mochi [Vegan, Gluten-Free]

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Mochi is Japanese rice cake made of mochigome or what we know as glutinous rice. Traditionally, this rice cake is widely exchanged during the New Year in Japan but due to its popularity, it is now available whole year round. The conventional way of preparing this rice cake is by soaking the mochigome overnight and pounded to form a sticky paste, this paste is then moulded into different shapes from small round buns to something really complex. Fillings are then stuffed like red bean paste and lotus root paste. Things have changed since the old days, which makes this treat really easy to make nowadays. Gone are the days of boiling adzuki beans for a long time, as red bean paste is readily available in Asian groceries and instead of pounding the mochigome, mochiko or sweet rice flour is readily available as well.

Colorful Red Bean Mochi [Vegan, Gluten-Free]


  • 1 1/2 cups water
  • 1/2 cup sugar
  • 1/2 cup cornstarch
  • 2 1/2 cup glutinous rice flour
  • Red bean paste
  • Toasted flour
  • 4 different food colors


  1. In a pot, combine water and sugar bring it to a boil then turn heat off, set aside.
  2. Divide liquid into four parts then add drops of food color in each container.
  3. Combine cornstarch and glutinous rice flour then place 3/4 cups of this mixture to each container with liquid while still hot.
  4. Mix the each container until it forms a smooth dough. Form a small flat circle dough roughly the size of the diameter of a drinking glass, place a heaping tablespoon of the red bean paste then seal to form a sphere. Do it with the remaining dough.
  5. Place in a lightly greased steamer then steam for 5 minutes.
  6. Remove from steamer then roll in lightly toasted flour to avoid them from sticking together. Serve, you can enjoy them hot or cold.

Nutritional Information

Total Calories: 2118 | Total Carbs: 498 g | Total Fat: 0 g | Total Protein: 20 g | Total Sodium: 8 g | Total Sugar: 200 g

Calculation not including red bean paste or food coloring.




Delicious vegan Asian recipes made with simple ingredients. Hi, I am Raymund a Filipino living in New Zealand, I’m not a cook nor a chef but I love cooking and it is my passion. My real job is an IT Professional whose devotion is to develop applications, my brain is abused at work on a daily basis so cooking at the end of the day acts as my therapy for stress release, as a result of that is my blog, Ang Sarap.



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