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Matcha Red Bean Mochi

A sweet, homemade red bean paste encased with chewy, green tea mochi makes for the perfect afternoon treat.
Course Dessert
Cuisine Asian, Chinese, Japanese
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 4
Calories 139kcal
Author Michelle


  • 90 g mochiko glutinous rice flour
  • 15 g granulated sugar
  • ½ teaspoon matcha
  • 125 g water
  • 30 g kinako (roasted soy bean powder) or cooked glutinous rice flour (koh fun)


  • 60 g red bean paste divided into 4 balls, about 15g per ball


  • Add mochiko flour, sugar, matcha, and water into a shallow microwave-safe bowl. Stir to combine. Cover with a lid.
  • Microwave in 1-minute intervals, stopping after each minute to stir. Repeat for another 1-2 minutes, for a total for 2-3 minutes total cook time (depending on the power of your microwave). Cooked mochi dough will be translucent.
  • Stir with a silicone spatula and divide into 4 equal portions.
  • Liberally dust a silicone mat with a little kinako soy bean powder or koh fun.
  • Take one portion of mochi dough and place it onto the mat. Use a spatula to flatten it into a round circle. (Carefully use your fingers dipped in water to help flatten).
  • Place a red bean filling on top of the mochi dough and pinch to seal the edges. Gently shape the mochi so it's round and dust with kinako soy bean powder.
  • Place the mochi seam-side down onto a muffin liner.
  • Repeat with the remainder.


Mochi is best enjoyed on the same day it is made. Do not refrigerate mochi.


Calories: 139kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 17mg | Fiber: 1g | Sugar: 11g | Vitamin A: 25IU | Calcium: 6mg | Iron: 1mg