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Cutting open a mochi ball
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Easy Anko Mochi: rice dough with a stand mixer

Today we’re making daifuku mochi which is mochi with an Anko red bean paste filling. It’s semi-sweet with the ultimate classic flavor. It's most often served alongside a nice hot cup of green tea. Although this isn’t the easiest of recipes, the results are so tasty you’ll be glad you took the time to make mochi.
Course Dessert
Cuisine Japanese
Prep Time 15 minutes
Cook Time 45 minutes
Servings 16 mochi balls
Calories 134kcal
Author Joost Nusselder
Cost $10


  • Stand mixer


  • 3 cups mochi gome glutinous rice
  • 13½ oz water
  • 1 tbsp sugar
  • potato starch
  • 16 scoops Anko red bean paste


  • First you need to cook the rice. Glutinous rice doesn’t require soaking, so just set your rice cooker to a “glutinous rice” setting or cook according to the rice package instructions. You can also use an instant pot and cook the rice on high for about 5 minutes.
    Mochi Gome glutinous rice cooked
  • Then, knead the cooked rice in your stand mixer to mimic the pounding of traditional mochi-making methods. Knead the rice for 3 minutes.
  • Using a spatula, turn the mixture over, and using the flat beater, pound the rice for 45 seconds.
  • Now knead the dough again for 3 minutes.
  • Pound it again for 30 seconds and flip it over with the spatula.
  • Knead the dough again for another 2 minutes.
  • Pound again for 30 seconds.
  • Knead for the last time for 2-3 minutes.
    What the mochi rice dough will look like
  • Grab a tray, line it with parchment paper, and cover it with potato starch.
  • At this time, you can remove the “dough” using a spatula and place it on the starchy tray.
  • Flatten the mochi and coat with potato starch generously.
    Flatten rice dough on starch for mochi
  • Break off dough pieces and roll them into balls. To break off the dough, twist and pull gently.
    Twist and pull the mochi rice dough
  • Now push your finger inside the ball to create room for the bean paste. Add in a scoop of bean paste and cover it with dough again.
    Place the anko red bean paste in mochi balls
  • Next, place the balls on a tray and cover them with more potato starch to avoid stickiness.
    Place starch over mochi balls



Calories: 134kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg