Mochi Recipe
Japanese · Dessert · 15 min total
Soft and chewy Japanese rice cakes made from sweet rice flour, perfect for dessert or as a snack. This recipe uses a microwave for easy preparation.
10
min prep
min prep
5
min cook
min cook
6
servings
servings
140
kcal/serving
kcal/serving
Ingredients
- 1 cup sweet rice flour (mochiko)
- 1/4 cup granulated sugar
- 1 cup water
- 1/4 cup potato starch or cornstarch, for dusting
- 1/2 cup red bean paste (anko), or your favorite filling
Instructions
- In a microwave-safe bowl, whisk together sweet rice flour, sugar, and water until smooth.
- Cover bowl with plastic wrap and microwave on high for 2 minutes.
- Stir the mixture with a wet spatula, then microwave for another 1-2 minutes until the dough becomes translucent and sticky.
- Dust a work surface with potato starch. Transfer the hot mochi dough onto the starch.
- Dust your hands with starch and flatten the dough into a rectangle about 1/2-inch thick.
- Cut the dough into 12 equal pieces (or desired size).
- Flatten each piece into a disc, place a small spoonful of red bean paste in the center, and fold the edges to seal. Pinch to close.
- Dust the finished mochi with additional starch to prevent sticking.
Tips
- Store mochi in an airtight container at room temperature for up to 2 days.
- For variety, try fillings like ice cream, fresh fruit, or chocolate.
- If the dough becomes too sticky, dust with more starch.
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