Ingredients:

  • 1 cup glutinous rice flour (sweet rice flour)
  • ½ cup granulated sugar
  • 1 cup water
  • 2 tbsp matcha powder
  • Cornstarch (for dusting)
  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 tbsp yuzu juice (or lemon juice as a substitute)
  • 1 tsp vanilla extract
  • ½ cup heavy cream
  • 1 cup adzuki beans
  • ¾ cup granulated sugar
  • Pinch of salt
  • Water (for boiling)

Instructions:

  1. In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and matcha powder until evenly combined.
  2. Gradually add water to the mixture, stirring until there are no lumps.
  3. Cover the bowl with plastic wrap, leaving a small vent for steam. Microwave on high for 2 minutes. Stir, cover again, and microwave for another 2 minutes.
  4. Stir once more and microwave for another 1 minute. The dough should be sticky and slightly translucent.
  5. Dust a clean surface with cornstarch to prevent sticking. Transfer the mochi dough onto the surface and dust the top with cornstarch.
  6. Allow it to cool for a few minutes. Once cool enough to handle, cut into small squares or shapes.
  7. Preheat your oven to 325°F (160°C). In a mixing bowl, beat the softened cream cheese and sugar until smooth.
  8. Add eggs one at a time, mixing well after each addition. Stir in yuzu juice and vanilla extract until fully incorporated.
  9. Finally, fold in the heavy cream gently until the mixture is smooth.
  10. Pour the batter into a greased 9-inch round springform pan. Bake in the preheated oven for about 25-30 minutes or until set but still slightly jiggly in the center.
  11. Let it cool completely, then chill in the fridge for at least 2 hours (preferably overnight).
  12. Rinse the adzuki beans under cold water. Soak them in fresh water for at least 4 hours or overnight.
  13. Drain and transfer to a pot. Add enough water to cover the beans by about 2 inches and bring them to a boil.
  14. Reduce heat and simmer for about 1 hour or until beans are soft.
  15. Once the beans are soft, drain them, reserving some cooking liquid.
  16. In a pot, combine the beans, sugar, and a pinch of salt. Cook, mashing the beans slightly, until the mixture becomes a paste. Use reserved liquid to achieve your desired consistency.
  17. Remove from heat and allow to cool.