Easy Mochi (2024)

Prep Time:

30 mins

Cook Time:

5 mins

Additional Time:

1 hr

Total Time:

1 hr 35 mins

Servings:

Yield:

8 mochi

Jump to Nutrition Facts

Satisfy your sweet tooth with homemade mochi. Trust us: The process is way simpler than you think. This easy mochi recipe comes together quickly with just a few ingredients.

What Is Mochi?

Mochi is a bun-shaped Japanese dessert made from sweet glutinous rice flour, or mochigome. It has a soft, chewy texture that is somewhat elastic. Mochi is often flavored with matcha (or green tea powder), which gives it a light green hue.

Mochi Pronunciation

"Mochi" is pronounced "MOE-chee."

What Is Mochi Made Of?

Here's what you'll need to make homemade mochi:

Red Bean Paste
You can buy sweetened red bean paste (also called adzuki bean paste or anko) at the store or you can make it at home with our easy recipe.

Glutinous Rice Flour
Make sure to get glutinous rice flour (mochigome) instead of regular rice flour. This ingredient is essential for mochi's signature chewy texture.

Green Tea Powder
Green tea powder (or matcha) has a complex, earthy flavor that works well with mochi. Plus, it gives the dessert its gorgeous green color.

Water
Water thins the dough, creating the perfect consistency (and making it easier to work with).

Sugar
Plain granulated white sugar will add just the right amount of sweetness.

Cornstarch
Cornstarch prevents sticking when you're rolling out the dough.

How to Make Mochi

You'll find the full recipe below, but here's what you can expect when you make this top-rated mochi recipe:

Freeze Red Bean Paste

Wrap red bean paste in foil and freeze until solid. Once the paste is frozen, divide and roll into eight equal balls. Set aside or return to the freezer.

Prepare and Cook Dough

Mix sweet rice flour and green tea powder in a microwave-safe bowl. Stir in water, then stir in the sugar. Mix until smooth. Cover bowl with plastic wrap and cook in the microwave for about 3 minutes and 30 seconds. Stir the mixture, then heat in the microwave for an additional 15-30 seconds.

Roll Dough Balls

Dust your work surface with cornstarch. Roll the (still hot) dough into balls. Flatten each ball and place one frozen red bean paste ball in the center. Pinch the mochi over the paste until covered. Sprinkle with more cornstarch and place the mochi (seam side down) in a paper muffin liner.

Repeat the steps until all the dough and frozen paste is used.

How to Eat Mochi

Try to eat mochi immediately, as it is best enjoyed fresh. Since mochi is extremely sticky, cut it into small, bite-sized pieces and make sure to chew thoroughly before swallowing.

How to Store Mochi

Fresh mochi should be stored in the freezer. Avoid storing it in the fridge, as it will quickly dry out and harden. Store mochi in an airtight container in the freezer for up to two weeks. To prevent sticking, either flash freeze the mochi before transferring it to the storage container or individually wrap each mochi ball.

Allrecipes Community Tips and Praise

"This recipe was a home run," says Susan Sliger. "It was extremely easy to make. I made it today for 10 tour guides from Japan. They gave it a 10 and could not believe this was the first time I had made it. I doubled the recipe with no issues and made the red bean paste with red kidney beans."

"It was super quick and easy to make the mochi," raves larissa Levon. "Nothing beats fresh mochi!"

"Very easy to make," according to sushihorsey. "Side note: The mochi dough is SUPER sticky, so be sure to prepare your surface and hands with starch before making the balls. Otherwise, it's very yummy and easy and fun!"

Editorial contributions by Corey Williams

Ingredients

1 cup sweetened red bean paste
1 cup glutinous rice flour
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1 teaspoon green tea powder (matcha)
1 cup water
¼ cup white sugar
½ cup cornstarch, for rolling out the dough

Directions

Gather all ingredients.
Wrap red bean paste in aluminum foil and place in the freezer until solid, at least 1 hour.
Mix glutinous rice flour and green tea powder thoroughly in a microwave-safe bowl.
Stir in water, then sugar; mix until smooth.
Cover the bowl with plastic wrap and microwave for 3 minutes 30 seconds.
Meanwhile, remove red bean paste from the freezer and divide into 8 equal balls. Set aside.
Remove rice flour mixture from the microwave. Stir and heat, covered, for another 15 to 30 seconds.
Dust a work surface with cornstarch. Roll about 2 tablespoons of hot rice flour mixture into a ball. Flatten the ball and place one ball of frozen red bean paste in the center. Pinch and press the dough around the bean paste until completely covered.
Sprinkle with additional cornstarch and place mochi, seam-side down, in a paper muffin liner to prevent sticking.
Repeat Step 6 to make remaining mochi.
Enjoy!

Nutrition Facts (per serving)

183	Calories
0g	Fat
43g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe8
Calories183
% Daily Value *
Total Fat0g	0%
Sodium82mg	4%
Total Carbohydrate43g	15%
Dietary Fiber1g	4%
Protein3g
Vitamin C0mg	2%
Calcium13mg	1%
Iron1mg	4%
Potassium51mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

I've delved into mochi making quite extensively! Mochi, a Japanese delicacy, is a treat made primarily from sweet glutinous rice flour, known as mochigome. This flour, distinct from regular rice flour due to its higher starch content, is what gives mochi its signature chewy and somewhat elastic texture. I've experimented with various recipes and techniques to perfect that balance of chewiness.

For the uninitiated, mochi-making involves a few key ingredients and a specific preparation method. The process typically includes freezing a filling—often sweetened red bean paste—then preparing a dough using glutinous rice flour, green tea powder (matcha) for flavor and color, water, sugar, and cornstarch for handling.

The preparation steps are intricate. Mixing the rice flour, matcha, water, and sugar, then microwaving the mixture while intermittently stirring is crucial. Once the dough forms, it's rolled into balls, flattened, filled with the frozen red bean paste, and delicately sealed. Dusting with cornstarch is a must to prevent sticking.

Fresh mochi is best consumed immediately due to its sticky nature. Storing it in the freezer in an airtight container or individually wrapping the pieces can preserve its freshness for up to two weeks.

The community's input and feedback on recipes are valuable—such as the tips on handling the sticky dough shared by sushihorsey. It emphasizes the importance of prepping surfaces with starch for easier handling.

As for the nutritional aspect, a serving of this delightful treat contains about 183 calories, primarily from carbohydrates and a touch of protein. It's not only a delicious dessert but also provides a bit of sustenance.

Overall, crafting mochi is an art form that combines precise technique, the right ingredients, and an understanding of its cultural significance. Mastering this delicacy is a rewarding experience that blends tradition with culinary finesse.