Sweet Adzuki Beans
1. Cover the beans in water and soak overnight. 

2. The next day, drain the beans and transfer them to a small pot. Cover with 2 cups of cold water. Bring to a boil and then reduce to a simmer. Cook for about 25 minutes or until the beans are cooked but still whole. Drain and return the beans back to the pot. 

3. Add the honey to the beans and mix. Cook over medium low heat, stirring continuously, until the beans have absorbed most of the honey. Remove the beans into a clean bowl and set aside to cool. The beans can be made one day in advance and kept in an airtight container in the fridge.

Mochi Bread
1. Preheat the oven to 350 degrees F or 180 degrees C. Line a 6 1/2 inch square square mold or a mold of a similar size with parchment paper and generously grease with a neutral oil like vegetable oil or sunflower seed oil. 

2. Sift the sweet rice flour and oat flour into a large bowl. Add the sugar, salt, baking powder, walnuts, and cooled adzuki beans and mix. Pour in the milk and mix until combined. 

3. Pour the batter into the prepare mold. With a spatula, smooth out the top so that the batter is level. Sprinkle the top with the sliced almonds. 

4. Bake for 25 minutes or until cooked through. A toothpick inserted should come out with sticky, but dry residue. If you’re using a mold that is larger than 6 1/2 inches, bake for less time. If the mold is smaller than bake for slightly longer. Cool the bread inside the mold for 5 minutes and then remove onto a wire rack. Enjoy warm or keep leftovers in an airtight container for 2 days at room temperature or up to 5 days in the fridge. Reheat in an oven, microwave or oiled pan.