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.

Servings: 4 squares

Author:

Prep Time
1 hour

Course:

Dessert Snack

Cuisine:

Japanese

Keywords:

mochi

🧂 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

1 Preheat oven to 350F.
2 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.
3 Bake for about 45 minutes or until the top looks puffy and golden brown.
4 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.