Easy Mochi Recipe

If you’re craving a fun, chewy Japanese dessert you can make right in your kitchen, this easy mochi recipe is for you. Mochi are traditional Japanese rice cakes made from glutinous rice flour that become soft, chewy, and slightly sweet, perfect to enjoy as a snack, dessert, or even a unique treat at parties or gatherings.

What is Mochi?

Mochi (pronounced MO‑chee) are Japanese sweets made from glutinous rice flour (mochiko). Their signature texture, soft, sticky, and chewy, comes from this special flour that’s different from ordinary rice flour. In Japan, mochi is often enjoyed during celebrations like New Year’s and throughout the year as a sweet treat with tea, ice cream, or sweet fillings like red bean paste.

What you'll need to prepare Mochi at home

• Glutinous rice flour (mochiko): the base for the dough

• Water: to hydrate the flour

• Sugar: for sweetness

• Cornstarch or potato starch: for dusting

Optional fillings: sweet red bean paste (anko), ice cream, fresh fruit, chocolate or Nutella

These simple ingredients are generally easy to find in supermarkets or Asian grocery stores near you.

How to make Mochi

This version of Mochi can be made with just a microwave or steaming method.

1. Mix the batter: In a microwave‑safe bowl, whisk together glutinous rice flour, sugar, and water until the batter is smooth and free of lumps.

2. Cook the mochi: Cover the bowl with plastic wrap and microwave on high. Heat in 1‑minute intervals, stirring in between, until the mixture becomes thick, sticky, and slightly translucent (about 2–3 minutes).

3. Prepare the surface: Dust a clean work surface generously with cornstarch to prevent sticking. Transfer the hot mochi dough onto the surface and let it cool slightly.

4. Shape and fill: Flatten the dough and cut it into small pieces. If you want filled mochi, place a small spoonful of your chosen filling (like sweet red bean paste or ice cream) in the center. Pinch the edges to seal and roll gently.

5. Serve: Your homemade mochi is ready to enjoy immediately! For ice cream mochis, briefly chill before serving so the filling stays firm.

Once you master the basic mochi dough, you can experiment with flavors and fillings:

• Classic red bean paste (anko) for an authentic taste

• Fresh strawberries or fruit pieces for a fruity twist

• Ice cream filling for mochi ice cream treats

• Chocolate or Nutella versions

How to store Mochi

Proper storage is key to keeping your mochi soft, chewy, and delicious. Mochi can dry out quickly if not stored correctly, so follow these tips:

Short-Term Storage

• Fresh mochi can be kept at room temperature for up to 1 day. Keep it in an airtight container to prevent it from drying out.

• Store mochi in the fridge for up to 2–3 days. Wrap each piece individually in plastic wrap and place them in an airtight container. Keep in mind that refrigeration may slightly alter the chewy texture.

Long-Term Storage

• Mochi freezes very well, especially if it contains fillings like ice cream. Wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. Mochi can be frozen for up to 1 month.

• To enjoy frozen mochi, let it thaw at room temperature for 10–15 minutes, or microwave it briefly (about 10–15 seconds) until soft and pliable.