Japanese · Snack
Red bean mochi
Soft, chewy rice cakes wrapped around a lightly sweetened mashed bean filling.
- Calories
- 336 kcal
- Protein
- 9 g
- Carbs
- 65 g
- Fat
- 5 g
- Prep
- 15 min
- Cook
- 10 min
Per serving, for one person.
Contains: coconut.
Ingredients
- 85 g Korean/Japanese rice cakes (tteok/mochi)
- 60 g Kidney beans (tinned, drained)
- 10 g Jaggery
- 6 g Desiccated coconut
Method
- Warm the mashed kidney beans with the jaggery in a small pan for 3-4 minutes, stirring, until thick and paste-like; cool slightly.
- Steam or microwave the rice cake pieces with a splash of water for 2 minutes until very soft and pliable.
- Flatten a piece of warm rice cake, spoon a little bean paste into the centre and wrap the rice cake around it.
- Roll each ball in desiccated coconut to finish.
More Japanese recipes
- Japanese-style breakfast bowl358 kcal · 17 g protein
- Tamagoyaki rice bowl363 kcal · 17 g protein
- Salmon onigiri445 kcal · 18 g protein
- Miso soup with tofu and rice457 kcal · 27 g protein
- Tamago sando (Japanese egg sandwich)443 kcal · 28 g protein
- Grilled mackerel and rice breakfast479 kcal · 25 g protein
More vegan recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein