Mochi Recipe

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Some days just spiral into a whirlwind — and you need something sweet and simple to hit the reset button. That was me last week, juggling work calls while the kids “decorated” the living room. I wanted to whip up a treat that felt a little special but was still an easy peasy project. Enter this Mochi Recipe — chewy, cute, and just perfect for that cozy moment of calm in the madness. Plus, if you like the recipe, please share it!

Mochi might sound fancy, but it’s really a fun treat from Japanese and Korean traditions that you can easily make at home. This recipe leans into that kawaii food vibe — think cute mochi balls that look almost too good to eat, perfect for bento boxes, dessert tables, or just because. Courtney, the heart behind this blog, loves finding simple, real-ingredient recipes that fit right into family life, and this is a shining example.

What is Mochi Recipe?

Mochi is a traditional Japanese and Korean food made from glutinous rice flour that’s chewy, tender, and just a bit sweet. It’s often shaped into small, cute rounds or filled with a variety of goodies — from sweet red bean paste to fresh fruit or creamy fillings.

This Mochi Recipe is an easy way to bring that mochi aesthetic to your kitchen with basic ingredients and minimal fuss. It’s perfect for beginners and a neat introduction to kawaii cooking that’ll delight kids and adults alike.

Ingredients

  • 1 cup glutinous rice flour (also called mochiko)
  • 1/4 cup sugar
  • 3/4 cup water
  • Cornstarch or potato starch for dusting
  • Optional fillings: sweet red bean paste, fresh strawberries, or sweetened chestnut puree
  • Food coloring (optional, for cute pastel mochi colors)

Kitchen Equipment Needed

  • Microwave-safe bowl
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Steamer basket or microwave
  • Plastic wrap
  • Kitchen towel
  • Small bowl for dusting starch
  • Spoon for filling (if using)

How to Make Mochi Recipe

Step 1:

In a microwave-safe bowl, mix the glutinous rice flour and sugar.

Step 2:

Gradually add water and stir until smooth with no lumps.

Step 3:

Cover the bowl with plastic wrap, leaving a small vent for steam.

Step 4:

Microwave the mixture on high for 1 minute, then stir.

Step 5:

Microwave again for another 1 minute and stir again.

Step 6:

Microwave for a final 30 seconds until the dough becomes thick and translucent.

Step 7:

Dust a clean surface with starch and transfer the mochi dough onto it.

Step 8:

Dust the top with starch and let it cool just enough to handle.

Step 9:

Divide the dough into small portions and flatten each with your hands.

Step 10:

Add a small spoonful of filling onto each flattened piece and seal it by pinching the edges together.

Step 11:

Roll the filled mochi gently in starch to prevent sticking.

Step 12:

Store mochi in an airtight container and enjoy within a day or two for best texture.

Some Tips!

  • Use a little extra starch on your hands to keep the mochi from sticking while shaping.
  • Experiment with food coloring to create a fun kawaii aesthetic.
  • If you don’t have a microwave, you can steam the dough in a steamer for about 10-15 minutes.
  • For a softer mochi, add 1-2 tablespoons of coconut milk instead of water.
  • Keep leftover mochi in the fridge wrapped well but expect texture to change — best fresh!

How to Store Leftovers

Store mochi in an airtight container at room temperature if you plan to eat it within a day. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 2 days, but note it might become a bit firmer. To soften chilled mochi, let it sit at room temperature before eating or gently steam for a few minutes.

What to Eat With

Mochi desserts pair beautifully with a cup of Orange Cream Soda or a light soy milk latte. You can also add them as a cute and chewy side in Japanese food bento boxes alongside tempura or Korean mochi favorites. For dessert spreads, serve alongside other easy mochi recipe treats or even matcha-flavored sweets for an extra indulgent kawaii food experience.

FAQ

What is the difference between Japanese mochi and Korean mochi?

Japanese mochi often features sweet fillings like red bean paste and is a staple in many traditional sweets, while Korean mochi, or “tteok,” can come in various shapes and flavors and is often used in savory dishes too.

Can I make mochi without a microwave?

Yes! You can steam the dough mixture in a steamer basket over boiling water for about 10-15 minutes until it thickens.

What fillings work best for mochi desserts?

Sweet red bean paste, fresh fruits like strawberries, or even sweetened chestnut puree are popular and delicious choices.

How do I keep mochi from sticking?

Dust your hands, work surface, and mochi dough with cornstarch or potato starch generously to prevent sticking while handling.

Is mochi gluten-free?

Yes! Mochi is made from glutinous rice flour, which contains no wheat and is gluten-free.

Conclusion

This Mochi Recipe is a delightful, simple entry point into the world of kawaii cooking and mochi food — perfect for adding a cute, chewy treat to your dessert line-up or Japanese food bento meal. It’s an easy mochi recipe simple enough for busy days when you want something sweet yet comforting. Give it a try soon, and enjoy the fun little moments of making and sharing this cute mochi!

Mochi Recipe
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Mochi Recipe

Recipe by SarahCourse: DessertDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

3

minutes
Calories

200

kcal
Total time

13

minutes

Make this easy mochi recipe at home with glutinous rice flour. Cute, chewy, gluten-free mochi perfect for bento boxes and simple desserts.

Ingredients

  • 1 cup glutinous rice flour (mochiko)
    1/4 cup granulated sugar
    3/4 cup water
    Cornstarch or potato starch, for dusting
    Optional fillings: sweet red bean paste, strawberries, chestnut puree
    Optional: food coloring

Directions

  • In a microwave-safe bowl, mix glutinous rice flour and sugar. Stir in water until smooth.
  • Cover loosely and microwave for 1 minute. Stir, then microwave for another 1 minute, stirring again. Microwave 30 seconds more until thick and translucent.
  • Transfer dough onto a starch-dusted surface. Dust the top, cool slightly, then divide into portions.
  • Flatten, fill if desired, seal, and roll in starch to prevent sticking.

Notes

  • Use plenty of starch to avoid sticking.
    Best enjoyed fresh; texture firms when refrigerated.
    Steam for 10–15 minutes if not using a microwave.
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Sarah

My name is Sarah. The short version about the Wine and Mommy Time mommy: I have a husband, two kids, and an 80 pound Pitbull who thinks he’s a lap dog.

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