Mochi balls with red bean filling

Gooey rice flour with a cream bean centre - this is a classic Japanese sweet treat you must try!

, 30 July 2018

(11 votes)

Mochi balls with red bean filling
  • Cook: 25 Mins
    plus chilling

  • Serves: 10

  • Price: 14p per serving

Nutritional Info
Each 48g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 925kJ/221kcal.
  • 220g tin kidney beans, drained and rinsed
  • 100g icing sugar
  • Cornflour, for dusting
  • 75g rice flour
  • 3tbsp sesame seeds, toasted
  • You will also need mini cupcake cases
  • To make the filling, purée the kidney beans and 25g of the icing sugar with 1tbsp water in a blender – you can add up to 3tbsp more water if needed to start blending. Transfer to a pan and cook over a low heat for 10 mins, stirring constantly, until it forms a very thick paste. Put in a bowl and chill in the fridge until firm.

  • Generously dust a shallow dish with cornflour.

  • To make the mochi dough, whisk the rice flour and remaining icing sugar with 150ml water. Cook in a pan over a medium heat for 5-8 mins, stirring continuously, until it forms a thick paste. Transfer to the floured dish and leave until it is cool enough to handle.

  • Dust a work surface with cornflour. Cut the dough into 10 pieces. Roll each piece out into a 7cm circle. Keep adding cornflour to the surface and the dough so they don’t get sticky.

  • To make a mochi ball, take 1 level tbsp of the bean filling and roll it into a ball. Place it in the middle of a dough circle, stretch the dough up and around the filling, then pinch it closed at the top, before gently rolling it around in your hands to form a ball. Repeat until you have 10 filled mochi balls.

  • Scatter the sesame seeds on a small plate then roll 5 of the mochi balls in them, to cover. Serve in mini cupcake cases. Mochi is best eaten on the day you make it.