Homemade read bean mochi cake

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
read bean mochi cake

Even though we call them cakes, they are a combination of bread and little bars. They are less spongy than bread and much chewy and wet than a bar. You can meal prep these cakes and leave them on the kitchen table so the flavors will get more intense. In the morning the cake is sweeter than in the evening. They can be a base for a bigger dessert, served with ice cream or eaten as is. You can also add your favorite nuts and syrups.

This version of the recipe is versatile. If you don’t like read beans, you don’t have to add them. You can choose any filling you like, for example, bananas, chocolate or matcha powder. I think that red beans are the best because they give the cakes an authentic flavor. You can also choose how much filling you want inside every cake and change the sweetness.

Mochi cake can be beaked without the paste, the dough is very delicious. Sweet red bean sauce can be served to the side or on top. In Asia, it’s available in cans as syrup and they use it just like we use maple syrup or honey. Getting the basics of the recipe is very easy and then you can experiment with the ingredients.

Homemade read bean mochi cake

Michi red bean cake is a very buttery, creamy, rich and easy to prepare Japanese treat that you can make at home. Traditionally, it's made from rice flour mixed with other ingredients, red bean paste and sweeteners and dusted with sugar or other sweet powder. If you haven't tried mochi or mochi bars, we urge you to spend a little bit of time to make these ones. Mochi cakes have the perfect mix of softness, chewiness and sweetness. You can find ingredients for this cake in any Asian store.

Course Dessert
Cuisine Japanese
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 310 kcal


  • 310 g rice flour sweet
  • 200 g sugar
  • 36 g baking powder
  • 3 g salt
  • 2 cans coconut milk unsweetened
  • 5 eggs
  • 75 g melted butter unsalted
  • 20 ml vanilla extract
  • 8 g coconut extract
  • 1 can red bean paste


  1. Preheat the oven to 350F, place the rack to the middle position. Take a big bowl and combine baking powder, flour, sugar and salt. Then take another bowl and combine butter, eggs, milk and extracts. Add the second mixture to the first bowl and mix together until everything is blended.

  2. Take a baking pan, pour the mixture inside, make the top smooth and bake until it turns brown. It usually takes around 80 minutes. You can see the cake is ready when it pulls away from the sides of the pan. Take the cake out and place it on a rack to cool down.

  3. Trim the edges of the cake, split it in half. Take the paste and spread it on one side of the cake, top with the other half. Cut the cake in little squares, serve hot.

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