• tworedbowls says:

      February 3, 2014 at 11:55 am

      Oh thank you, Kate!!! I’m so happy to hear that, especially because I was racing the winter light when I shot these and thought they were a bit dark in the end. (I mean. This was totally on purpose.) Thanks for the kind words πŸ™‚

  1. says:

    February 3, 2014 at 9:28 am

    i love everything about this post. those photos!! amazing. and mochi… i love mochi so much, please keep writing about it. i have always wondered about if there is a better way than microwaving, and then i saw that you baked your itty bitty mochi and thought that was a great idea! but that is good to know about the texture…

    ok soon, i will suck it up and make a mess out of my kitchen and make mochi so that i can use up all this red bean paste that i have!

    • tworedbowls says:

      February 3, 2014 at 12:22 pm

      I wanted to know whether I could skip the microwave too! It’s possible that I just didn’t let the baked version cool enough to develop more chewiness? The taste was just so much better that I’m kind of torn. I think the coconut milk goes a long way in cutting the kind of bitterness that plain mochiko flour can have sometimes. But now I’m just wondering if I can use the proportions for microwaving/steaming it, but with half coconut milk or something instead of all water? (I have no idea why I am so fixated on making this the most drawn-out experiment ever.) IDK IDK MOLLY! If you try a variation, let me know how it goesss πŸ™‚

      Also OH my god mochi is so messy. I have no idea why I didn’t think it would be. But getting that stuff off bowls/hands/everywhere is like……something out of Alien. Better simile forthcoming.

  2. says:

    February 3, 2014 at 10:18 am

    Ooh I love these fancy asian recipes! If it were up to me, I’d say bring on the mochi for the next few days, weeks, months, if you feel like it! I actually used to hate mochi (family friends used to eat the green tea ice cream mochis from Trader Joes and I thought the outside tasted like cardboard) but now I love it and am totally craving it!! Thanks for the tips on making it–hopefully it will go smoothly when I try, one day!

    On another note: your photos. Looking SO fab!

    PS. I know you’re into Korean food and I think mochi are originally Japanese, right? A cursory google search led me to “korean-style mochi”–do you know what the difference is between Korean and Japanese mochi?

    • tworedbowls says:

      February 3, 2014 at 5:15 pm

      Yaayy, I’m so glad I’ll have at least one reader in my new mochi-themed blog. Lol. I have no doubt at all you will do spectacularly if or when you try it! πŸ˜€ It was really SO easy, I was frustrated with myself when the directions seemed to just go on and on….

      As for the Korean v. Japanese versions, it’s funny. I actually have no idea. Maangchi’s is definitely the Korean version (called chapssaldduk or ddeok or tteok or however you feel like Romanizing it) and I personally thought the ones I made tasted like the chapssaldduk that I’d had in Hawaii, but B2 thought that they tasted more Japanese. But I don’t even know how the Japanese recipe differs. haha. And on top of that the paste I used was a Chinese recipe! So I’m all Asian-confused. (I’m allowed to do that if I’m Asian….right?)

  3. says:

    February 3, 2014 at 12:16 pm

    So I’ve kind of actively avoided learning how to make red bean paste myself because I’m afraid that once I have the power to do so, I will put it on/in EVERYTHING. And steamed red bean buns would lose their I’m-out-at-a-restaurant-let’s-order-this-special-treat status. (Then again, that would also be a great opportunity for me to bust out the mondo bamboo steamer I got for my birthday a couple years ago. I’m not even sure where that thing is…..probably under my bed. Ugh, tiny apartment living!) And I’d also have to put it inside mochi, obv, since I now know how to make that too! (:

    • tworedbowls says:

      February 3, 2014 at 5:20 pm

      OMG I just ordered a bamboo steamer! Red bean steamed buns were in my plans to try this past weekend (for SB, if it went well!), but me and FedEx are not getting along >:( Boo. Let me know how it goes if you try it :D! I thought this paste was simultaneously more addictive and way more … clean? than the restaurant and shop versions, if that makes sense? A much more pure red bean taste. And one of those things that’s like — wait, really? Just three ingredients? And I really just made this myself? Definitely give it a try! πŸ™‚

  4. says:

    February 3, 2014 at 12:47 pm

    omg hello mochi-lover, can we be bestfriend? I. am. obsessed. with anything that’s made with sticky rice! and i mean everything! I think you’re gonna love a recipe im working on this week – sticky rice soup dumpling with liquid black sesame filling. you know what im talking about.

    • tworedbowls says:

      February 3, 2014 at 5:22 pm

      Mochi-friends4L!!!! Yessss!! And o. m. g. Drool me out the door, Mandy, I cannot wait for that black sesame soup dumpling. I’m so pumped. Watch out or I might just show up in Beijing at your door demanding to taste-test!

  5. says:

    February 3, 2014 at 3:34 pm

    I’m so impressed that you made mochi. It looks like a pretty long process, one that I don’t think I could do without someone helping me. I love Asian desserts, so this looks doubly delicious!

    • tworedbowls says:

      February 3, 2014 at 5:24 pm

      Noooo you should definitely try it! I think you could do it. I was kind of frustrated with how long my directions ended up, because it’s really a much easier recipe than it looks. I think it would have been helped by process photos … that I didn’t take. Alas. It’s true that the red bean paste is a bit time-consuming, though. But I believe in you, Shikha! πŸ™‚

  6. says:

    February 3, 2014 at 10:49 pm

    Nope, I can never have too many mochi recipes!! This post is making me sooo craving for this! Coconut milk? Hmm..that sounds good! But I’ll take your word for it…and I’ve contemplated doing the whole microwaveable mochi, but never thought it would end up as great…Anyway, you’ve inspired me to tackle the whole mochi-making thing…I will do it soon! The craving cannot wait! ahh!!

    • tworedbowls says:

      February 4, 2014 at 1:03 pm

      It definitely wasn’t as great πŸ™ but so easy that it was hard to go for anything else! If I’m going to be eating it on its own, though, the coconut milk version is by far the best. Sooo yummy. πŸ˜€ Yay, let me know how it goes if you try it, Jess!! <3

  7. says:

    February 3, 2014 at 11:37 pm

    Oh man, I love that you made mochi and then made red bean-filled mochi right afterwards—so ambitious! And I love your photos. And I love that you tested out three different ways to make these and reported back! Thank you!

    It’s too bad the taste-wise and texture-wise winning mochi-making strategies didn’t line up… but this is all really good to know and really inspiring. I am mentally bookmarking this recipe (I don’t even need to actually bookmark it because I am so impressed; I will not forget to come back to this for some guidance whenever I finally get around to making some kind of something-filled-mochi myself!).

    • tworedbowls says:

      February 4, 2014 at 1:07 pm

      Ha, I guess I was on a mochi kick!! I feel like making mochi is a little like making fresh pasta — part of you is just amazed that so few ingredients can result in a homemade version of something you accept as difficult and generally storebought. And I’m so glad that my experiments were actually useful! As I was typing them out I was thinking, I really hope I’m not the only one who thinks this was an interesting endeavor… hehe. Aw, I’m honored to be a resource to you, Allison! I have no doubt you’ll come up with something fantastic when you turn to this yourself. Can’t wait.

    • tworedbowls says:

      February 4, 2014 at 1:11 pm

      Thank you so much, Kaitlin! Hmm, I don’t know if I have any specific tips off the top of my head — do you have particular questions? Definitely shoot in RAW format if you can, and invest in a photo-editing software like Lightroom or Adobe Acrobat. Feel free to shoot me an email if you want to talk photography :):) tworedbowls at gmail dot com!

    • tworedbowls says:

      February 4, 2014 at 1:12 pm

      Haha aw, so kind, Saskia!! Thank you! It really wasn’t very hard πŸ™‚ You should try it sometime if you feel up to it, and see if you don’t believe me πŸ˜‰

    • tworedbowls says:

      February 5, 2014 at 11:54 am

      Yay!! I’m so glad to read that, Cate! I was kind of wondering whether this would be a total snoozefest for some, so I’m so happy that you enjoyed it πŸ™‚

  8. says:

    February 5, 2014 at 12:09 am

    I’m so glad to have found your site (thanks, Twitter!). I LOVE red bean paste, and mochi – it never occurred to me that you could just MAKE these in your kitchen! Brilliant! And your photos are stunning! Looking forward to ogling more! πŸ™‚

    • tworedbowls says:

      February 5, 2014 at 11:57 am

      Alanna! That’s so kind of you!! I actually just recently started lurking on your beaaautiful blog (I think I’ve been pinning your photos for weeks without knowing who it was, silly me) so I’m so thrilled to see you over here πŸ™‚ I’ve been meaning to leave you a comment because I love your work. Yay for making blog-friends! Looking forward to following you too.

  9. says:

    February 6, 2014 at 1:22 am

    argh! my sister, the mochi-loving fiend that she is, would LOVE this recipe, and your photos are gorgeous. I’ll have to share this with her.

    Thanks so much for stopping by and leaving such a lovely comment on our blog. Sometimes its hard to stay motivated when it seems like the whole world has been decidedly NOT commenting on your blog posts. Plus, now i’ve discovered your blog as well!

    • tworedbowls says:

      February 6, 2014 at 12:12 pm

      Aw, I so feel you on that. But what you guys are doing is seriously awesome (I’m still not over how wonderful it is that you blog as a family!) so you should be super proud πŸ™‚ And if you ever want to talk blog, feel free to shoot me an email if you want to! I’m still finding my way too. So glad to have found you, Sarah!!

    • tworedbowls says:

      February 6, 2014 at 12:13 pm

      It’s so easy, Trisha! And I really think I prefer the homemade version to storebought πŸ™‚ Thanks so much for your kind words!

  10. Yen says:

    February 6, 2014 at 8:03 pm

    In southeast asia, we use glutinous rice flour. I don’t think it’s much different than sweet rice flour. We use palm sugar, sugar with peanuts, beans or any other sweets for fillings. But the way we cook it is by using boiling water. When the balls rise to the surface then it’s done. Let it cool and you can powder it with flour, sugar or coconut.

    • tworedbowls says:

      February 10, 2014 at 2:01 pm

      Sounds delicious, Yen! πŸ™‚ Yes, I do think glutinous rice flour is very similar (if not the same thing — I’ve never been able to figure that out!) I’ll have to try your method sometime.

  11. Allison j says:

    February 9, 2014 at 10:20 am

    Quick clarification: the ingredient list uses only 2 tablespoons of sugar for each type of Mochi, but step 9 refers to 1/2 cup of sugar? Please clarify! Thanks!

    • tworedbowls says:

      February 9, 2014 at 11:15 am

      Ah, I’m so sorry!! I meant 2 tbsp of sugar! Thanks so much for catching that. It’s been corrected. πŸ™‚

  12. says:

    February 11, 2014 at 12:57 pm

    Your mochi and photos are gorgeous, Cynthia! And thanks for testing out the different methods. I always love posts like these because it takes the guess work out for the rest of us. And don’t apologize for posting two mochi recipes in a row. So long as its delicious, I have no complaints! πŸ˜‰

  13. says:

    February 21, 2014 at 5:25 pm

    I lurrrrve mochi! Or really anything with red bean filling actually. I also like the mochi ice cream that you find at Asian markets. Did I mention I love mochi? πŸ™‚ I’ve always enjoyed the texture of it. It really is comforting! Oh yum, now I need to make these. Dang it! πŸ™‚ Great to meet you by the way! Love your blog!

  14. Diana says:

    June 26, 2014 at 8:25 pm

    I tried your recipe today and it didn’t work at all. It was too little and when I tried to form the balls, the dough couldn’t stretch and broke. I didn’t have fresh beans (I bought some cans with pre-made filling) and it was too liquid. I cooked it with the oil as you said and it still didn’t work. Then I tried to freeze it but it didn’t condense or harden.

    I am sure it wasn’t your recipe but I really don’t know what happened.

    Heeelp! πŸ™

    • tworedbowls says:

      June 26, 2014 at 10:03 pm

      Hi Diana,

      I’m so so sorry that it didn’t work for you! It’s so sad when that happens πŸ™ Can you tell me a little bit more about how you made the mochi? Did you microwave it or use the oven? Did you cover it while baking, and if so, how did you cover it, with a plate or with plastic wrap? It needs to be covered quite tightly in order for it not to dry out. If you did cover it and it was still too tough and didn’t stretch, it could be that it was microwaved for too long, or that it cooled too much before you tried to use it… It could also be that it was stirred for too long. Was it still warm when you worked with it, and how long did you stir it before you flattened it and tried to wrap filling with it?

      As for the red bean filling, if you’re buying the canned version with whole beans, did you strain the syrup out first? Pre-cooked beans will have a lot more syrup to keep it preserved. Before cooking, pour the beans into a fine mesh strainer and strain the syrup out first — as dry as you can. Then mash and cook over oil. Does that make sense?

      Hope that helps!! Keep me posted — I really hope it works next time if you give it another shot!

      • Diana says:

        June 26, 2014 at 10:19 pm

        Thanks so much for answering!

        I used the microwave, and I covered it with a plate (I didn’t think microwaving plastic wrap was a good idea either). When I took it out of the microwave, it wasn’t too hot but after mixing for a while, I thought that the consistency was just about right. When I worked with it, it was already pretty much room temperature. I guess I also made the mistake of making the dough first and then the filling. I guess it was already too dry or too cold to work with. Although at the beginning when I tried to flatten it out, it stuck too much to my fingers and I guess I put too much water on my hands for the dough not to stick and it got watered down or something.

        The can of red bean filling that I had bought was already kind-of mashed. I tried to blend it a little but it wasn’t enough for the blender blades to reach.

        I guess knowing all of this know will help for when I try next time!

        Thanks a lot,

        Diana πŸ™‚

  15. Lisa says:

    November 2, 2014 at 2:21 pm

    I soak the red bean for 3 hours then cook it in rice cooker. Usually need to cook it twice to reach the more creamer paste.

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