Adzuki Beans Mochi Cake

http://www.tinyurbankitchen.com/2010/02/red-bean-mochi-loaf.html

I recall I baked this mochi cake last year at around the same time.  One year later today, I think my baking skills have finally somewhat improved.  Hence I am more comfortable taking pictures (some) of the end products.  

I intended to bake this mochi cake for the Chinese New Year.  I know it is a bit late for that now.  I really like this cake because, well, I love mochi and anything with a chewy, gooey texture.  I reduced the sugar to less than 1 cup and the sweetness is perfect to my liking.  This mochi cake even tastes great when served at room temperature.