Print Options:

Mochi

Cooking Method ,
Cuisine
Courses
Time
Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins
Best Season Suitable throughout the year
Description

Mochi, a soft and chewy rice cake, is one of Japan’s most iconic and cherished treats. With a history spanning over a thousand years, mochi was traditionally crafted during ceremonies through a process called "mochitsuki," where steamed glutinous rice is pounded until smooth and sticky.

This versatile dessert can be filled with classic red bean paste or modern flavors like matcha, chocolate, or fruit, reflecting the Japanese dedication to balance and innovation in culinary traditions. Whether enjoyed as a sweet snack or part of a celebration, mochi embodies the artistry and cultural heritage of Japan.

Ingredients
  • 1 cup glutinous rice flour (mochiko flour)
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups water
  • Food coloring (optional)
  • Cornstarch or potato starch, for dusting
  • Red bean filling (anko
Instructions
    Prepare the Filling:
  1. Place the red bean filling in the freezer for about 20 minutes to firm it up, making it easier to work with.
  2. Remove the filling from the freezer and shape it into 1-inch diameter balls. Set aside.
    3. Make the Mochi Dough:
  3. In a microwavable bowl, mix together the glutinous rice flour, sugar, salt, and a drop of food coloring if using.
  4. Gradually add the water to the mixture, stirring until smooth.
  5. Cover the bowl with plastic wrap and microwave the mixture for 3 minutes. Remove the bowl from the microwave and stir the dough thoroughly.
  6. Microwave the dough for an additional 2 minutes. The dough should be sticky and slightly translucent. Allow to cook before handling.
    7. Shape the Mochi:
  7. Dust a board or clean surface with cornstarch or potato starch. Transfer the mochi dough onto the dusted surface.
  8. Knead the dough with your hands until it becomes soft and pliable. Shape the dough into a tubular shape.
  9. Cut the dough into 8 equal pieces. Take one piece and stretch it into a round shape, approximately 3-4 inches in diameter.
    10. Assemble the Mochi:
  10. Place a red bean filling ball in the center of the stretched dough.
  11. Gently pull the edges of the dough together, enclosing the filling completely. Pinch the edges to seal the mochi.
  12. Dust off any excess starch from the mochi. Repeat the process for the remaining pieces of dough and filling.
    13. Serve:
  13. Serve fresh, at room temperature, or slightly chilled. Enjoy this chewy, sweet treat as a delightful snack or dessert.
  14. Store any leftover mochi in an airtight container. It’s best enjoyed fresh but can be refrigerated for up to two days. Allow it to come to room temperature before serving for optimal texture.
Maricel's Tips
  • If you want to try different flavors, you can experiment with various fillings like matcha cream, chocolate, or even fresh fruit. Mochi is all about creativity, so feel free to mix and match flavors to find your favorite combinations!
  • When working with mochi dough, keep your hands and work surface well-dusted with cornstarch or potato starch. This helps prevent the sticky dough from clinging to everything and makes it much easier to shape and fill your mochi without losing that smooth, glossy finish.
Keywords: mochi recipe, Japanese rice cake, how to make mochi, traditional mochi dessert, chewy rice cake recipe, red bean mochi, matcha mochi, Japanese sweet treats
Read it online: https://maricelskitchen.com/recipe/mochi/