I’m so excited to share this Matcha Red Bean Mochi recipe with you! As a fan of both matcha and chewy mochi, this dessert has completely stolen my heart.

It’s soft, chewy, perfectly sweet, and you don’t even need an oven—just 30 minutes!

Why you’ll love this recipe

This recipe is quick, beginner-friendly, and requires only simple ingredients. The mochi is chewy but not sticky, the matcha brings a deep, earthy aroma, and the sweet red beans balance it beautifully. It’s a dessert that feels indulgent yet light.

Ingredients (makes 8–10 pieces, serves 2–3)

For the matcha mochi dough

150 g glutinous rice flour
45 g cornstarch
30 g sugar
8 g matcha powder
230 g milk
15 g butter

For filling & coating

80 g sweetened red beans (drained; or homemade by cooking soaked red beans and mixing with 30 g sugar)
30 g cooked glutinous rice flour (toast raw flour in a dry pan for 3 minutes until lightly golden and no raw smell remains)

Instructions

Make the matcha batter

In a large bowl, whisk together glutinous rice flour, cornstarch, sugar, and matcha powder.

Gradually add milk in 3 parts, whisking in a “Z” motion each time to avoid lumps.

Strain the mixture once through a fine sieve to ensure a smooth, lump-free batter.

Cook the mochi dough

Heat a nonstick pan over low heat and pour in the batter. Add the butter.

Stir constantly with a spatula, folding from the bottom up until it thickens and comes together as a smooth, non-sticky dough (about 3–4 minutes).

Remove from heat and stretch the dough several times while warm to improve elasticity and reduce stickiness.

Add red beans & shape

Place the warm dough on a surface dusted with cooked glutinous rice flour. Flatten into a round sheet and place the red beans in the center. Fold the dough over the beans and knead gently so the beans are evenly distributed.

Divide into 3 logs, then cut into small pieces (about 20 g each). Roll gently into smooth pieces.

Coat to prevent sticking

Roll each mochi piece in cooked glutinous rice flour until lightly coated. Shake off any excess flour.

Serve and enjoy

Freshly made, the mochi is soft, chewy, and fragrant. When cooled, it becomes pleasantly bouncy, and if chilled, it tastes like matcha ice cream mochi.

Notes & Tips

Use good quality matcha powder for a vibrant green color and rich aroma.

Keep the heat low when cooking the dough to prevent burning.

Always dust your hands and work surface with cooked glutinous rice flour to avoid stickiness.

Drain red beans well before using, otherwise the dough will become wet and difficult to handle.

Frequently Asked Questions

Can I use canned red beans?
Yes, just be sure to drain them well before adding, so the mochi doesn’t become soggy.

What if I don’t have matcha powder?
You can replace it with cocoa powder for a chocolate version, though it won’t have the same flavor.

Can I store matcha mochi?
Yes, store them in an airtight container in the fridge for up to 2 days. For the best texture, enjoy fresh or after chilling for 1 hour.

Can I freeze them?
It’s not recommended, as freezing changes the chewy texture.