Traditional Japanese Mochi
Soft and chewy Japanese rice cakes made with glutinous rice flour, perfect for desserts or snacks.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 cups glutinous rice flour (mochiko)
- 1/2 cup sugar
- 1 1/2 cups water
- 1/4 cup cornstarch (for dusting)
- 1/2 cup red bean paste (anko) or desired filling
Nutrition Facts
Share this Recipe
Instructions
Prepare the mochi mixture: In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth.
Cover the bowl with plastic wrap and microwave on high for 2 minutes. Stir well, then microwave for another 2 minutes.
The mixture should be thick and sticky. Stir again and microwave for 1 more minute if needed until fully cooked.
Dust a clean surface with cornstarch. Transfer the hot mochi dough onto the surface and dust the top with more cornstarch.
Knead the mochi gently until smooth. Divide into small portions and flatten each into a disc.
Place a small amount of red bean paste in the center of each disc. Pinch the edges to seal and form into a ball.
Dust with more cornstarch to prevent sticking. Serve immediately or store in an airtight container.
Chef's Tips
- Filling Variations: Try using strawberries, ice cream, or peanut butter as alternative fillings.
- Microwave Timing: Adjust microwave time based on your microwave's power to avoid overcooking.
- Sticky Dough: Wet your hands slightly to handle the dough more easily.
- Storage: Keep mochi in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
- Traditional Method: For authentic texture, use a mortar and pestle (usu and kine) to pound steamed glutinous rice.
