Homemade Mochi

45min

12servings

120cal

🤔

Mediumlevel

#mochi#Japanese#dessert#no_bake#gluten_free#sweet

Equipment

Mixing bowl

Microwave

Cutting board

Knife

Sieve

Mixing spoon

Serving plate

Ingredients

Base Ingredients

glutinous rice flour100 g

granulated sugar50 g

water150 ml

cornstarch (for dusting)50 g

Filling (Optional)

red bean paste150 g

ice cream12 small scoops

Instructions

Prepare dry ingredients

In a large microwave-safe bowl, sift together glutinous rice flour and sugar.

⏱ 2 min

Add water and mix

Gradually add water to the dry mixture while stirring continuously until smooth with no lumps.

⏱ 3 min

Microwave first round

Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes. Remove and stir well.

⏱ 2 min🌡 100°C

💡 Batter should become thicker but still pourable

Microwave second round

Cover again and microwave for another 2-2.5 minutes until the dough becomes translucent and sticky.

⏱ 3 min

💡 Dough is ready when it looks glossy and holds together. Don't overcook or it becomes tough.

Cool slightly and dust surface

Let dough cool for 5 minutes until manageable. Dust work surface generously with cornstarch.

⏱ 5 min

Shape the mochi

Transfer dough to prepared surface. Divide into 12 equal portions. If using filling, flatten each portion, add 1 tsp filling, then pinch closed. Roll into smooth balls.

⏱ 10 min

💡 Keep hands and surface well-dusted to prevent sticking. Work quickly before dough cools too much.

Serve

Arrange mochi on a plate dusted with more cornstarch. Serve immediately or chill before serving.

⏱ 2 min

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