Total time: 5 hours
Yield: 10 servings
Baked red bean mochi is an Asian dessert and is a tasty option for a snack or dessert on any day and for any occasion. This version of the baked mochi was created by my grandmother’s sister. The amount of sugar can always be adjusted based on your preference and the time it takes to make the baked mochi is determined by how quickly you complete each step of the recipe and how much time you allow for it to cool down before cutting into it. The key to this recipe is the tsubushian, which is crushed red beans (azuki in Japanese) and that put together with the coconut creates the heavenly flavor to the mochi. Try it for yourself!
Free of: peanuts, milk, eggs, soy, wheat, sesame, fish, and shellfish
5 cups mochiko flour
2 ½ cups brown sugar (lightly packed/don’t flatten or crush it in the measuring cup when you’re measuring it)
1 tsp. baking soda
1 12 oz. can of tsubushian
2 12 oz. cans coconut milk
1.5 cups water
In a large mixing bowl, mix the mochiko flour, brown sugar, and baking soda together with a wooden spoon.
In a medium bowl, mix the coconut milk, water, and tsubushian together with a spoon.
Pour the wet ingredients into the dry ingredient bowl and mix all of the ingredients together with the wooden spoon until you can’t see any of the dry ingredients.
Preheat the oven to 350 degrees F on bake.
Pour the mixture into a 9” x 12” oven safe glass dish.
Once the oven is ready, put the glass dish inside of the oven and bake the mochi for 1 hour.
Take the glass dish out of the oven and let it cool for about 3.5 hours.
Cut the mochi into roughly 2” by 2” squares.
Serve the mochi squares in any way you would like based on the occasion you made it for.