A simple, soft, and chewy mochi recipe made with glutinous rice flour. A versatile treat that can be enjoyed plain or filled with sweet or savory ingredients. Quick and easy to make using just a few pantry staples.
Ingredient Breakdown
Glutinous rice flour is the key ingredient in mochi, providing its signature chewy texture when mixed with warm water. The amount of water required may vary slightly based on humidity and flour dryness, but achieving a thick, smooth batter is essential. Potato starch flour plays an important role in preventing stickiness while handling the mochi, ensuring it remains easy to shape and work with. By carefully balancing these ingredients, the mochi achieves its perfect softness and elasticity, making it suitable for a variety of fillings and presentations.
Step-by-Step Preparation Guide
Mixing the Dough
The importance of achieving a smooth, thick consistency. How to adjust water amounts to ensure proper hydration.
Cooking the Dough in the Microwave
The key to microwaving mochi for the perfect translucent texture. Stirring techniques to prevent lumps and uneven cooking.
Handling the Sticky Dough
How to manage the stickiness with a wet spatula. Proper kneading and folding techniques for a soft, pliable texture.
Shaping and Portioning the Mochi
Dusting techniques for smooth, non-sticky mochi. How to divide the dough into equal portions without losing its softness.
Recipe Tips & Frequently Asked Questions
Achieving the perfect consistency:
How to tell if the mochi dough is too dry or too wet.
Preventing excessive stickiness:
The best ways to handle warm mochi without making a mess.
Storage tips:
Keeping mochi fresh and maintaining its soft texture.
Microwave alternatives:
Steaming or stovetop methods for cooking the dough.
Can I use regular rice flour instead of glutinous rice flour?
Why it’s not a suitable substitute.
How do I prevent mochi from hardening over time?
Proper storage techniques for maintaining freshness.
Can I freeze homemade mochi?
The best way to freeze and thaw for later use.
What’s the best way to reheat mochi?
Tips for warming it up while keeping its soft texture.
What to Serve With This Recipe
Traditional fillings: Sweet red bean paste, matcha cream, or peanut butter. Savory options: Cheese, miso paste, or sesame filling. Serving styles: Enjoying mochi plain, dusted with kinako (roasted soybean flour), or drizzled with syrup.
A deliciously simple recipe that brings the authentic taste of mochi to your kitchen. Encouragement to experiment with different fillings, coatings, and serving styles. A go-to treat that is fun to make and perfect for any occasion.
Ingredients
110 g glutinous rice flour
½ cup (125 ml) warm water (add an extra 3-4 tablespoons if needed)
Potato starch flour (for dusting and handling the mochi)
Instructions
In a heatproof bowl, whisk together the glutinous rice flour and warm water until smooth and lump-free. If the mixture appears too thick, gradually add 3-4 tablespoons of additional warm water until it reaches the consistency of thick cream.
Cover the bowl with a heatproof plate and microwave on high for 1 minute. Using a wet silicone spatula, stir the mixture thoroughly, ensuring it is evenly combined. Return the bowl to the microwave and heat for another minute, or until the dough becomes translucent rather than opaque white. Note: Cooking times may vary depending on microwave wattage (tested at 1100W).
Since the cooked mochi dough is extremely sticky, keep the spatula wet with warm water to prevent it from sticking. If needed, lightly sprinkle the dough with warm water as you stir to maintain its elasticity.
Generously dust a plate with potato starch flour and transfer the hot mochi dough onto it using the wet spatula. Sprinkle additional potato starch over the top to prevent sticking. Allow it to cool slightly before handling.
Once the mochi has cooled enough to handle, divide it into small portions and gently remove any excess starch. The mochi is now ready to be used for various fillings or enjoyed on its own.
Mochi Recipe
Ingredients
- 110 g glutinous rice flour
- ½ cup 125 ml warm water (add an extra 3-4 tablespoons if needed)
- Potato starch flour for dusting and handling the mochi
Instructions
- In a heatproof bowl, whisk together the glutinous rice flour and warm water until smooth and lump-free. If the mixture appears too thick, gradually add 3-4 tablespoons of additional warm water until it reaches the consistency of thick cream.
- Cover the bowl with a heatproof plate and microwave on high for 1 minute. Using a wet silicone spatula, stir the mixture thoroughly, ensuring it is evenly combined. Return the bowl to the microwave and heat for another minute, or until the dough becomes translucent rather than opaque white. Note: Cooking times may vary depending on microwave wattage (tested at 1100W).
- Since the cooked mochi dough is extremely sticky, keep the spatula wet with warm water to prevent it from sticking. If needed, lightly sprinkle the dough with warm water as you stir to maintain its elasticity.
- Generously dust a plate with potato starch flour and transfer the hot mochi dough onto it using the wet spatula. Sprinkle additional potato starch over the top to prevent sticking. Allow it to cool slightly before handling.
- Once the mochi has cooled enough to handle, divide it into small portions and gently remove any excess starch. The mochi is now ready to be used for various fillings or enjoyed on its own.
