Easy Homemade Mochi Recipe: Soft & Chewy Japanese Dessert

Name: Easy Homemade Mochi Recipe: Soft & Chewy Japanese Dessert
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: Japanese
Ingredients: 1 cup Sweet Glutinous Rice Flour (Also known as Mochiko flour); 1/4 cup Granulated Sugar (Adjust to taste); 3/4 cup Water (For mixing with flour and sugar); 1/2 cup Cornstarch (For dusting, prevent sticking); 1/2 cup Red Bean Paste (Anko) (Optional, or use other fillings like fruit or ice cream)

Learn how to make delicious Japanese mochi at home with this easy-to-follow recipe. This traditional dessert is soft, chewy, and perfect for any occasion. Follow along for simple steps to create your own delightful mochi!

#Mochi

#Japanese Dessert

#Easy Recipe

#Homemade

#Sweet Treat

#Dessert

#Chewy

#Glutinous Rice

Freshly Made Mochi

Recipe Information

Prep Time

15m

Cook Time

20m

Total Time

Servings

Easy

Japanese

English

Nutrition (per serving)

140

Calories

Protein

32g

Carbs

Fat

Soft & Chewy Mochi Dessert

Ingredients

Sweet Glutinous Rice Flour
(Also known as Mochiko flour)
1 cup
Granulated Sugar
(Adjust to taste)
1 cup

Water
(For mixing with flour and sugar)
3 cup
Cornstarch
(For dusting, prevent sticking)
1 cup
Red Bean Paste (Anko)
(Optional, or use other fillings like fruit or ice cream)
1 cup

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Delicious Homemade Mochi

Instructions

0/6 completed

1
In a microwave-safe bowl, combine the sweet glutinous rice flour, sugar, and water. Whisk until smooth and no lumps remain.
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1m
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In a microwave-safe bowl, combine the sweet glutinous rice flour, sugar, and water. Whisk until smooth and no lumps remain.
1m
Ensure all ingredients are well combined for a smooth batter.
2
Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Stir, then microwave for another 1-2 minutes, stirring every minute, until the dough is translucent and very sticky.
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3m
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Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Stir, then microwave for another 1-2 minutes, stirring every minute, until the dough is translucent and very sticky.
3m
The dough will become very sticky and elastic as it cooks.

3
Generously dust a clean working surface with cornstarch. Carefully transfer the hot, sticky mochi dough onto the prepared surface.
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1m
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Generously dust a clean working surface with cornstarch. Carefully transfer the hot, sticky mochi dough onto the prepared surface.
1m
Don't be shy with the cornstarch; it prevents sticking and makes handling easier.
4
Dust the top of the mochi dough with more cornstarch. Using a cornstarch-dusted knife or dough cutter, cut the dough into 8-10 equal pieces.
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2m
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Dust the top of the mochi dough with more cornstarch. Using a cornstarch-dusted knife or dough cutter, cut the dough into 8-10 equal pieces.
2m
Keep your hands and tools dusted with cornstarch to prevent sticking.
5
Take one piece of mochi dough, flatten it into a disc. Place a small amount of your desired filling (e.g., red bean paste) in the center, then carefully gather the edges of the dough to seal it completely.
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5m
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Take one piece of mochi dough, flatten it into a disc. Place a small amount of your desired filling (e.g., red bean paste) in the center, then carefully gather the edges of the dough to seal it completely.
5m
Pinch the seams tightly to ensure the filling doesn't escape.

6
Serve the freshly made mochi immediately. Enjoy!
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Serve the freshly made mochi immediately. Enjoy!
0m
Mochi is best eaten fresh. Store any leftovers in an airtight container at room temperature for up to a day.