Sweet Azuki Bean Soup With Mochi

"I learned how to do this from some of the girls I lived with for about a year."
photo by a food.com user photo by a food.com user
Ready In:




  • Soak azuki beans overnight.
  • Boil azuki beans in large pot for 5 minutes. Drain and rinse and put back in pot.
  • Add the 6 cups of water and the salt to azuki beans and bring to a boil. Boil for 2 hours or until beans are soft, occasionally skimming the scum on the top. (This scum can make it bitter so try to remove as much as possible.
  • While the beans are cooking, prepare the mochi.
  • Put the glutinous rice flour and granulated sugar in a bowl, add water slowly to flour and knead it. Add water until the dough is soft, but still holds its shape.
  • Form the dough into ping pong sized balls.
  • Boil water in another pot and put dough balls into the boiling water and reduce to gentle boil. Mochi is done when it floats to the top. Set aside the mochi until the soup is ready.
  • After the beans are soft, add the vanilla and crystallised sugar according to your taste. Cook for another 15 minutes or until the sugar is dissolved, and the beans are flavoured.
  • Put the mochi in a bowl and cover with the bean soup.

Questions & Replies

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  1. I remember eating this soup/dessert at the home of an Asian friend when I was a kid. I loved this stuff. Traditionally, it's not as sweet as most Americans would like their desserts to be; maybe lightly sweet more like an American breakfast. I tried this recipe a few times after finding it here on Zaar. I would recommend using half the vanilla. Glutinous rice flour is also sold as "sweet rice flour." Do not use standard rice flour--the mochi balls will be hard and will take forever to cook. I love this soup. Unfortunately, my crazy kids can't stand it.
  2. This was lovely. I couldn't find glutinous rice flour, so I used brown rice flour. I have no idea if this turned out the way it was supposed to, but what we ended up with was really good and very different for us. I had to add at least double the amount of water to the beans, as the water kept cooking down. We really enjoyed this tasty dish, thanks for posting!


<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
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