Mochi and red bean paste

This recipe is a fusion between two traditional Chinese desserts, namely the red bean and glutinous rice ball (or mochi). If you prefer a smoother paste without the red beans, you can opt to blend the soup once ready and sieve.

Serves 8


200g red beans, washed

50g rock sugar

½ an orange peel

5 pandan leaves

1.5 litre plain water


1½ cup mochi flour (glutinous rice flour), a little extra for dusting

½ teaspoon salt

11/3 cup water

¼ cup granulated sugar

2 tablespoons light corn syrup


Red bean soup:

1. Boil the water then add the red beans.

2. Simmer for 15 minutes.

3. Turn the heat down to the lowest, add the pandan leaves and simmer for 1 hour.

4. Add the orange peel and simmer for a further 15 minutes.

5. Add the rock sugar and remove from the heat (you can opt to blend and sieve the red beans at this point if you wish).


1. Mix the flour and salt in a mixing bowl.

2. Simmer the water, sugar and light corn syrup in a saucepan until completely dissolved.

3. Make a well in the centre of the mochi flour and pour in the boiling liquid.

4. Mix thoroughly until all the flour comes together.

5. Overturn on surface sprinkled with more flour and knead until elastic, dusting more flour if it is too sticky.

6. Roll into balls (size depending on you).

7. Poach in boiling water until they start to float.

8. Serve with the red bean paste.

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