Easy Mochi Recipe

A plate with three pink mochi desserts covered in powdered sugar, placed on a wire cooling rack. A blurred teacup with blue patterns is in the background.

Making easy mochi at home is way simpler than you might think, and it’s such a fun way to satisfy your sweet cravings or wow your friends. With just a few basic ingredients like glutinous rice flour and your favorite fillings, you can whip up soft, chewy mochi in no time. Whether you’re into classic red bean paste, creamy ice cream centers, or something totally different, I’ve got you covered with all the tips to make this sweet treat effortlessly!

Course Dessert, Desserts

Cuisine Japanese

Keyword easy mochi, japanese desserts, Mochi, mochi ice cream, Mochiko

Prep Time 5

Cook Time 4

Total Time 9

Servings mochi

Calories 110kcal

Author Janine Waite

Ingredients

Mochi

1½ cup Mochiko Sweet Rice Flour I use the brand, Koda Farms Mochiko Flour
1 cup granulated sugar
1½ cup water
2 drops white vinegar It keeps the mochi pliable
drops red food coloring
cornstarch or mochiko flour This is used to dust the surface and your hands while forming the mochi

Candy Filling

Almond Joy Candies Cut in half

Instructions

Almond Joy Candies

Unwrap the candies and cut them in half crosswise.

Prep Counter

Clean your counter and sprinkle it with Mochiko flour or cornstarch. I place parchment paper down and then cover it with cornstarch.
Also, sprinkle a container or plate with Mochiko flour or cornstarch.

Mochi

Measure out the Mochiko flour and sugar and mix in a medium size bowl.
Add the water, vinegar, and food coloring to the rice flour. Mix thoroughly with a whisk.
Cover the bowl with a microwaveable plate or silicone cover.
Place the mochi mixture in the microwave and cook on a high setting for a minute. Not all microwaves have the same strength, so your cook time might be less or more. Please adjust accordingly. I have a powerful microwave.
After a minute of cooking, take it out of the oven and stir. Cover again with plastic and cook another minute.
Repeat this until you cook it for about 4 minutes, and make sure to stir the mochi each time.

Forming Mochi

On your prepped countertop, form dough into a small pancake about 3 ½ – 4 inches wide in diameter. Be careful; the dough is super hot. Also, the mochi will be sticky, so dust your hands and the mochi with cornstarch or mochiko flour.
Place half the Almond Joy in the middle of your round pancake. Next, bring up the sides of the mochi and pinch the dough together. Make sure that all edges get pinched together so there are no holes.
Roll mochi in a ball in your hand. Place the seam side down on a plate sprinkled with Mochiko flour or cornstarch.

Nutrition