Inspired by the plethora of kakanin rice cake sweets at Dia de los Difuntos, I decided to make some glutinous rice flour treats of my own. Enter the red bean mochi.

Mochi is a Japanese sweet with dough made from sticky (glutinous) rice flour, filled with red bean paste, strawberries, ice cream or other fillings. Traditionally, mochi is made in a ceremony called mochitsuki, where glutinous rice is soaked overnight, then pounded with a large wooden mallet. While one person wields the mallet, another person turns the mass of rice. They must keep a steady rhythm to avoid injury! You can check out a high-speed demonstration of mochi pounding in this video.

Making the dough is quite simple, and requires only glutinous rice flour, sugar and coconut milk. You can substitute regular milk or water if you don’t have coconut milk, but the results are definitely better with coconut milk. For the filling, I used canned sweetened red bean paste that I picked up in Brussels. If that isn’t available, you can make red bean paste from scratch by cooking red beans until they are softened, mashing them until smooth and sweetening them, preferably with rock sugar.
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