Red Bean Mochi (lo mai chi)

If you have visited Asian bakeries you will notice these small snow ball like desserts, they come in all different colors, and flavors. Some are coated with shredded coconut, while others are just dusted in mochi flour. The treasure is whats inside, some are stuffed with red bean, sesame, or mung beans, even ice cream, and the list goes on and on. But they all have one thing in common, is that they are made with sweet rice flour, “Mochiko” or glutinous rice flour. Mochiko is the one that is commonly used for Japanese mochi desserts but it can sometimes be hard to find, whereas the glutinous rice flour is available at most Asian supermarkets. In this recipe I will be showing you how to make the Chinese version called ” Lo Mai Chi” it usually has red bean paste or sesame paste inside and rolled in desiccated coconut.

Desiccated coconut is coconut meat that is shredded and usually a lot finer than coconut flakes, it is also dried to remove all the moisture and is unsweetened.

Red bean mochi (lo mai chi) recipe

By February 6, 2013

I use Coconut Dream's coconut milk, it can be found at any natural food stores. Its a lot lighter than coconut milk found in the cans.

  • Prep Time :1h 20 min
  • Cook Time :7 minutes
  • Yield : 12



Soak beans overnight.

In  a saucepan place beans and enough water to cover the beans, bring to a boil. Boil for 5 minutes and then drain off the beans. Put back the beans and put 2 cups of water. Bring to a boil, reduce the heat to medium-low. Cook until the beans are tender, about 45 minutes. The beans are ready when you can easily smush them with your fingers. Remove any water that is left, we need it to be a thick paste.

Let the beans cool slightly, then blend it till smooth. Return it back on the stove on low, add sugar and keep mixing until it bubbles. Remove the mixture and place it in a bowl to cool completely.

When the red bean paste is ready to handle, roll them into 1 inch balls and set aside.

In a large microwavable bowl, put all of the ingredients and whisk until a smooth batter. Cover with plastic wrap leaving a hole for the steam. Microwave for 2 minutes. Remove bowl, mix batter for about 1 minute with a rubber/wooden spatula (something sturdy, because the batter has thickened up alot.) Put another plastic wrap over the bowl, again leaving a hole and microwave for another 4 minutes. Remove the bowl and transfer dough to another clean bowl, this will help the dough to cool a bit faster. At this point you should have a dough that is extremely thick and sticky, similar to putty texture.

Get a 7" x 7" plastic wrap sheet and spray the top with oil, making sure the entire surface is oiled.  Place about 1 1/2 TBSP of the dough onto the middle of the plastic wrap, fold over one side and flatten with your palm until 1/4" thick. Place one red bean ball in the center of the dough, now holding the mochi in your hands with the plastic, start to close the dough around the red bean paste to cover it and form it into a ball. Without touching the sticky mochi with your hands, put it into a plate of desiccated coconut, and cover completely. Put them into paper muffin cups and serve. Keeps up to 1 week.

* Try to work quickly when the dough is warm, as soon as it gets cool the form will set. If the dough is too warm the ball will start to fall flat. If you see that the balls have fallen too flat, just use your hands to form them back to a ball.




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