Mochi is a beloved Japanese treat known for its soft, chewy texture and subtle sweetness.
Whether you’ve enjoyed it as daifuku (mochi filled with sweet bean paste), ice cream-wrapped mochi, or just plain and dusted, there’s something joyful about this stretchy dessert.
The best part? You can make it at home without complicated equipment.
Today, we’ll walk through a simple recipe using glutinous rice flour so you can create mochi that’s fresh, tender, and perfect for filling or eating as is.
How to Make Mochi the Perfect Way
This version uses glutinous rice flour (often labeled mochiko) and can be made quickly with a microwave or steamer. The result is a soft, chewy dough that can be enjoyed plain or wrapped around fillings like red bean paste, ice cream, or chocolate.
Its pillowy texture and mild sweetness make it a crowd-pleaser, and once you learn the method, you’ll want to make it again and again.
Ingredients
- 1 cup glutinous rice flour (mochiko or shiratamako)
- ¼ cup sugar
- 1 cup water (or milk for a richer flavor)
- Cornstarch or potato starch, for dusting
- Optional fillings: sweet red bean paste, small scoops of ice cream, Nutella, or fresh fruit
Instructions
1. Prepare your workspace
Clear a large, clean surface and sprinkle it generously with cornstarch or potato starch. This will be where you handle and shape the mochi.
Have your filling portioned out in small balls or scoops and keep them in the freezer if they’re soft (like ice cream) so they hold their shape.
2. Mix the batter
In a heatproof bowl, whisk the glutinous rice flour, sugar, and water (or milk) until the mixture is completely smooth, with no lumps. The batter should be thin and pourable, similar to pancake batter.
3. Cook the Dough
- Microwave method: Cover the bowl loosely with plastic wrap or a microwave-safe plate. Microwave on high for 1 minute, then stir with a heatproof spatula. Return to the microwave for 30 seconds, stir again, and repeat until the mixture turns thick, sticky, and slightly translucent. This usually takes 2–3 minutes in total.
- Steamer method: Place the bowl in a steamer basket over boiling water. Cover and steam for 15–20 minutes, stirring once halfway through, until the dough is sticky and glossy.
4. Shape the mochi
Dust your hands well with starch before handling the dough—it will be very sticky. Transfer the cooked dough onto your prepared surface. Flatten it gently with your hands or a rolling pin dusted with starch until it’s about ¼ inch thick. Cut into equal portions using a dough cutter or sharp knife.
5. Add fillings (optional)
Take one piece of dough and gently stretch it into a circle. Place your filling in the center, then fold the dough around it, pinching the edges together to seal. Flip it seam-side down and gently shape into a ball.
6. Serve or store
Mochi is best enjoyed fresh, while it’s still soft. If storing, wrap each piece individually in plastic wrap to prevent drying, and keep them at room temperature for up to a day, or freeze for longer storage.
Extra Tips
| Tip | Why It Helps |
|---|---|
| Dust heavily with starch | Prevents dough from sticking to hands, tools, or surfaces. |
| Wear disposable gloves | Keeps hands clean and avoids excess starch buildup. |
| Keep fillings cold | Prevents ice cream or soft fillings from melting too quickly. |
| Work quickly | Mochi dough becomes harder to shape as it cools. |
| Freeze extras individually | Maintains soft texture and prevents sticking together. |
Conclusion
Making mochi at home is simpler than it looks, and the reward is fresh, chewy sweets you can customize however you like.
With just a few pantry ingredients and some starch to keep things under control, you can create beautiful treats filled with anything from traditional red bean paste to playful ice cream flavors.
Once you’ve tried a bite of your own homemade mochi, warm and soft from the kitchen, you’ll understand why this humble Japanese dessert has captured hearts around the world.