Mochi (From Scratch)

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Cook Time
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"This is a super easy recipe that you can use as a base for sweet mochi. You can wrap bean paste or even your favorite ice cream! Once you have this, you'll never settle for those tough, hard mochi's you find ready-made at the store. One hint - if making mochi ice cream, it's much easier if you scoop the ice cream in balls onto a cookie sheet, then freeze the ice cream balls until they're super hard. Then wrap with the mochi and re-freeze. The recipe is from Japanese Cooking 101 dot com. She has a very cool video that takes you through the steps, which makes this pretty foolproof! IMPORTANT: use Mochiko, and NOT glutinous rice flour - they're completely different things!!!"

Original recipe yields 15 servings


  • Serving Size: 1 (55.1 g)
  • Calories 162.9
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 1.7 mg
  • Total Carbohydrate - 40.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 26.6 g
  • Protein - 1.1 g
  • Calcium - 3.5 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Mix Mochiko and water in a HEATPROOF glass bowl and mix well. Add some more water if it's too dry, 1 Tbsp at a time.

Step 2

In the same bowl, steam the Mochiko dough in a steamer for 20 minutes. See the video for a good demonstration!

Step 3

Transfer the steamed Mochi into a heavy-bottomed pot and cook at medium to medium low heat with 1/3 of the sugar (2/3 cup). When the sugar is completely dissolved, add another 1/3 of the sugar and mix well. Add the last part of the sugar and cook some more until the sugar is dissolved.

IMPORTANT NOTE: Take the time to melt the sugar, but be careful not to burn it.

Step 4

Take the hot Mochi out from the pot onto a sheet pan that's been VERY liberally dusted with cornstarch. Shape as you like. Wrap it around sweet red bean paste (see recipe), or wrap around ice cream.

Tips & Variations

No special items needed.

Tags : Desserts