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mochi-1

Mochi

Mochi is a soft, chewy Japanese rice cake traditionally made with glutinous rice flour. It’s a delightful sweet treat that can be enjoyed plain, dusted with cornstarch, or filled with sweet red bean paste. This is an easy microwave method for making plain mochi at home.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 pieces
Course: Dessert
Cuisine: Japanese
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 120 grams glutinous rice flour (mochiko)
  • 50 grams sugar
  • 180 milliliters water
  • 30 grams cornstarch for dusting

Equipment

  • 1 Microwave-safe bowl
  • 1 Mixing spoon or spatula
  • 1 Measuring cups and spoons
  • 1 Plastic wrap
  • 1 Baking sheet or plate
  • 1 Sifter or fine sieve

Method
 

  1. In a microwave-safe bowl, combine the glutinous rice flour and sugar. Mix well.
  2. Gradually add the water while stirring, ensuring a smooth, lump-free batter.
  3. Cover the bowl loosely with plastic wrap, leaving a small vent.
  4. Microwave on high for 2 minutes. Remove carefully (caution: hot steam) and stir.
  5. Re-cover and microwave again for 1 minute. Stir again, then microwave for a final 1 minute. The mixture should turn thick and slightly translucent.
  6. Let the mochi cool for about 5 minutes, until it’s comfortable to handle but still warm.
  7. Dust a clean surface or baking sheet with cornstarch to prevent sticking.
  8. With wet or oiled hands, transfer the mochi onto the dusted surface. Sprinkle more cornstarch on top.
  9. Pat and spread the mochi into a rectangle about 1 cm thick.
  10. Cut into 6 equal pieces using a knife dusted with cornstarch. Coat all sides of each piece with more cornstarch to prevent sticking.

Notes

Mochi is best enjoyed fresh, as it hardens over time.
Keep the mochi covered with plastic wrap to maintain its soft texture.
Customize your mochi by adding matcha powder or cocoa powder to the batter for flavored mochi.
For filled mochi, place a small spoonful of sweet red bean paste in the center of each piece before shaping.