Japanese Mochi Recipe – Japanese Special
Japanese Mochi is a delightfully soft, stretchy dessert made from mochiko (sweet rice flour), sugar, and water. Steamed until the dough becomes translucent and tender, it’s kneaded with dusted cornstarch so the surface doesn’t stick. Whether shaped into small balls or discs, these chewy rice cakes are simple, versatile, and perfect for serving plain or filled. Ideal as a snack, dessert, or sweet treat, this recipe brings together texture, flavor, and minimalising fuss in every bite.
- Prep Time30 min
- Cook Time50 min
- Perform Time20 min
- Total Time1 hr 40 min
Japanese Mochi Ingredients:
- 1 cup mochiko (sweet rice flour)
- 1/4 cup granulated sugar
- 1/2 cup water
- Cornstarch (for dusting)
How to make Japanese Mochi:
Prepare the Mixture: In a bowl, mix 1 cup mochiko and 1/4 cup sugar.
Gradually add 1/2 cup water, stirring until smooth.
Steam the Dough: Transfer the mixture to a heatproof dish or bowl.
Steam over boiling water for 15-20 minutes, stirring halfway through, until the dough is translucent and cooked through.
Cool and Shape: Allow the mochi dough to cool slightly until it’s manageable.
Dust a surface with cornstarch. Turn out the dough and knead briefly, dusting with more cornstarch as needed.
Divide into small pieces and shape into balls or discs.
Serve: Coat mochi pieces with additional cornstarch to prevent sticking.
Recipe Notes
Dusting Tips: Use plenty of cornstarch (or potato starch) to prevent the mochi from sticking—dust your hands, work surface, and dough generously.
Doneness Check: The dough should look translucent and slightly stretchy; under-steamed mochi will be chalky, over-steamed it becomes gummy.
Cooling Period: Let the mochi cool enough to handle—still warm helps shaping, but too hot can cause burns and deforming.
Flavor & Filling Variations: Fill with red bean paste, matcha, or sweet sesame for flavor boosts; or roll mochi in toasted coconut or kinako for coating.
Serving & Storage: Serve soon after shaping for best texture. Store leftovers in a sealed container at room temperature for a few hours; for longer, refrigerate and warm gently to restore chewiness.
