Red Bean Mochi THC Bites
(15 mg THC each · 30 bites · 450 mg total batch)
Soft, chewy mochi exterior wrapped around smooth, sweet red bean paste center – tastes like the best Asian bakery treat, zero weed flavor.
Decarboxylation
2.25 g flower @ 22–25 % THC (or 1.1 g good kief)
240 °F for 40 minutes in sealed mason jar → ~450 mg usable THC
Infusion
¾ cup (180 ml) coconut milk (full-fat) + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 450 mg THC coconut milk
Red Bean Paste Filling
All 450 mg THC coconut milk
2 cups (400 g) prepared sweet red bean paste (anko – smooth or coarse)
2 tbsp sugar (adjust to taste)
Pinch fine salt
Mochi Dough
1½ cups (240 g) glutinous rice flour (mochiko)
½ cup (100 g) granulated sugar
1½ cups (360 ml) water
Cornstarch or potato starch for dusting
Steps
1. Make filling: warm THC coconut milk → mix thoroughly into red bean paste → chill until firm (2 hours or overnight).
2. Make mochi dough: whisk rice flour + sugar + water until smooth → microwave in 2-minute bursts (stirring each time) until thick and translucent (or steam 20 minutes).
Dust surface heavily with starch → turn out dough → knead briefly until smooth.
3. Assembly: pinch off 1 tbsp mochi dough → flatten into disc → place 1 tsp chilled red bean filling in center → pinch closed → roll smooth → dust lightly with starch.
4. Repeat for 30 bites → let rest 30 minutes (mochi softens slightly).
Storage
Airtight container with starch between layers → 3 days room temp
Fridge → 1 week
Freezer → 2 months (thaw at room temp 30 minutes)
Dosing
450 mg ÷ 30 = 15 mg exact per bite
One bite = gentle chewy bliss
Two bites = full red bean dream
Bouncy, tender mochi skin giving way to creamy, subtly sweet red bean center.
These are the bites that disappear first at any gathering.
Make double.
Dust lightly and watch them vanish.
Classic Asian treat, elevated.