Mandarin Mochi

Mandarin white bean daifuku mochi

Soft and chewy mochi skin filled with sweet white bean paste and a whole juicy mandarin



White Bean Paste

  • 480g Butter or Lima beans, boiled and drained (approx 2 cans)
  • 200g White sugar (1 cup)
  • 1 tsp Vanilla extract


  • 6 small mandarins, peeled

Mochi Dough

  • 130g Glutinous rice flour (1 cup)
  • 240g Water (1 cup)
  • 50g Sugar  (1/4 cup)
  • 1 tbsp Vegetable oil
  • Vegetable oil, for greasing
  • Cornstarch, for dusting


White Bean Paste

  1. Place the boiled and drained beans in the bowl of a food processor and pulse until smooth
  2. Add the sugar and blitz until well combined
  3. Transfer the puree into a small saucepan and cook over medium heat, stirring constantly, for 5-10 minutes until the sugar has dissolved and the mixture has thickened
  4. Cool completely
  5. Divide into 6 equal balls
  6. Wrap each peeled mandarin in a ball of white bean paste and place on a lined baking tray
  7. Chill in the fridge until the mochi is ready to be assembled

Mochi Dough

  1. Combine the glutinous rice flour, water and sugar (if you are using) together in a microwave-safe bowl and whisk to combine
  2. Cover with cling wrap and use a fork to pierce several holes
  3. Microwave for 2 minutes on high
  4. Remove from the microwave and mix
  5. Re-cover with cling wrap and microwave for another minute, or until the mochi is no longer opaque and milky in colour
  6. Mix/pound your mochi for a minute or two, with a wooden spoon, until stretchy and elastic
  7. Cool until warm to the touch and add the vegetable oil
  8. Knead with gloved hands until the mochi is soft and smooth
  9. Oil a baking tray with vegetable oil and divide the mochi into 6 equal balls
  10. Lightly flatten a mochi ball and place a wrapped mandarin in the centre
  11. Pull the edges of the mochi over the mandarin into the centre to seal
  12. Roll the mochi ball in the bowl of cornstarch and dust off any excess
  13. Repeat with the remaining mandarins and mochi
  14. Enjoy!

Keywords: Mochi, daifuku, mandarin, orange, shiroan, white bean paste, Japanese, wagashi

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