How to Make Mochi Recipe

Updated April 17, 2017

Mochi is a chewy, easy-to-make dessert and the Japanese equivalent of the rice cake. These Asian delights can be enjoyed plain, or they can be jazzed up with a yummy filling of your choice. You can also make them in white, green or pink varieties depending on the ingredients you choose to mix into your dough. Mochi makes for the perfect sweet ending to any Japanese meal.

Mix 2 cups glutinous rice flour, 1 cup sugar and 1 tsp baking powder in a large bowl. Pour small amounts of water into the mixture as you go until it takes on the consistency of dough, and set it aside. Optionally, add strawberry jam to the mixture if you want to make pink mochi or pandan extract for green mochi.

Oil the entire interior surface of a microwaveable pan. Place the mochi dough you created in Step 1 into the pan.

Cover the pan with a paper towel, and microwave for 10 to 15 minutes. You can also place the pan on a steamer and steam the dough for 30 to 45 minutes on medium if you do not have access to or wish to use a microwave.

Dust potato starch onto a flat surface, and knead the dough in the starch until it acquires a smooth texture.

Cut the dough into bite-sized pieces, and shape each piece into a ball or any shape you desire.

Slice open the dough to fill it with any filling, such as peanut butter, melted chocolate fudge or flavoured yoghurt, that you would like. This step is optional.

Things You'll Need

  • 2 cups water
  • 1 cup sugar
  • 2 cups glutinous rice flour
  • 1 tsp baking powder
  • 1 1/2 cups potato starch
  • Cooking oil
  • 1 large bowl
  • Microwaveable pan
  • Strawberry jam or pandan extract (optional)
  • Fruit yoghurt, peanut butter, chocolate fudge or other filling of your choice (optional)
Cite this Article A tool to create a citation to reference this article Cite this Article

About the Author

Dawn Westin is an experienced professional writer who has contributed articles to publications including "South Magazine" and "The Inkwell." She holds a BA in English and professional communications from Armstrong Atlantic State University and currently takes courses at Georgia Southern University in hopes of soon enrolling in medical school.