The Best Mochi Recipe (2024)

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Mochi: bite sized pieces of slightly sweet and oh so chewy goodness. Seriously the best desert type finger food around. Bet you can’t have just one! This is the best mochi recipe around.

Mochi, mochi, mochi. This Japanese confection has made it into the homes of so many people around the world and Hawai’i is no exception. This was one of my favorite treats as a kid and still is today.

Cost of living in Hawai’i is quite high and often a small tray of six pieces of mochi can run you $6-7. Say what? You are better off making a whole pan of it to enjoy and possibly share, if you feel like being a giver, for just about the same price.

This is your basic mochi recipe. You can add any flavor you wish. You can use powdered ingredients the matcha to make a green tea mochi or extracts like the popular ube to change its flavor. Stay tuned for other mochi recipes.

If you love mochi, check out these other mochi recipes

Mochi brownies
Red velvet mochi waffles
Mochi pancakes
Ube mochi waffles
Ube mochi
Mochi waffles
Ozoni (mochi soup)
Butter mochi
Poi mochi

What is mochi you might ask?

Mochi is a Japanese rice cake eaten year round, but is most popular during the Japanese New Year. It is made from mochigome, which is a short grained japonica glutinous rice. Traditionally this treat is made by pounding rice in to a paste and then shaping it. The pounding process of making mochi originated in China.

This recipe is a modernized version that uses mochiko flour and is sweetened which is called chi chi dango. Mochi is a popular treat in Hawai’i, especially on Girl’s Day (March 3rd) or Boy’s/Children’s Day (May 5th).

Here are some other mochi recipes that you’ve got to try

Butter mochi
Poi mochi

What do I need to make this mochi recipe?

Mochiko flour
Granulated sugar
Baking powder
Water
Coconut milk
Vanilla ( Check out this recipe for homemade vanilla extract)
Food coloring (optional)
Potato starch

What is mochiko flour?

Mochiko is a type of sweet glutinous rice flour, which I know is counter intuitive as it’s not sweet and also does not contain gluten. The word glutinous is used to describe the higher starch content. It works great in mochi recipes, recipes that require thickeners, and even noodles. I like to use the Koda Farms brand, but any brand will do.

Where can I find mochiko flour?

Mochiko flour can be found in your local grocery store in the Asian or baking aisle. Not to worry my mainland friends, once again, you can find this on Amazon as well.

Is this mochi recipe gluten free?

Yes! I know you’re saying but wait it has glutinous rice in it. Glutinous in this context is used to describe the higher starch content. So to all my allergy and intolerant friends this is the treat for you.

How about vegan?

You’re in luck again, it sure is!

Why is mochi covered in flour?

This recipe uses potato starch to coat the mochi pieces as plain mochi is very sticky and without this powder coating it will stick together.

How to store mochi?

Mochi is best stored in an airtight container at room temperature for 2-3 days.

Can you freeze this mochi recipe?

For this recipe in particular, I would not recommend placing in the refrigerator or freezer. It will cause the mochi to harden and dry out.

How to make mochi (chi chi dango)?

https://youtu.be/Xb8UTdLJ95E

Preheat oven to 350F.

In a medium mixing bowl combine dry ingredients: mochiko flour, sugar, and baking powder, Set aside.

In a large mixing bowl combine wet ingredients: water, coconut milk, vanilla extract, and food coloring.

Add dry ingredients to wet ingredients and stir to combine.

The Best Mochi Recipe

Relle Lum

Mochi: bite sized pieces of slightly sweet and oh so chewy goodness. Seriously the best desert type finger food around. Bet you can’t have just one!

4.58 from 224 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course Desserts

Equipment

Ingredients

1 box 16 ounce mochiko flour
2 1/2 cups granulated sugar
1 teaspoon baking powder
2 cups water
1 can 14 ounce coconut milk
1 teaspoon vanilla extract
1/4 teaspoon food coloring
potato starch

Instructions

Preheat oven to 350F.
In a medium mixing bowl combine dry ingredients: mochiko flour, sugar, and baking powder, Set aside.
In a large mixing bowl combine wet ingredients: water, coconut milk, vanilla extract, and food coloring.
Add dry ingredients to wet ingredients and stir to combine.
Spray a 9×13 baking pan with non-stick spray, very important step do not skip. Pour batter in to baking pan and cover with foil.
Bake for 60 minutes or until the edges begin to pull away from the pan.
Once baking has completed allow to cool completely,
Dust your work surface with potato starch. Run a butter knife around the edge of the pan to help release the mochi from the pan. Invert pan on to work surface and allow the mochi to slide out of the pan.
Generously dust the top of the mochi with potato starch. Using a butter or plastic knife, slice mochi in to bite sized rectangles. Toss in potato starch.
Cool completely before cutting.
Enjoy!

Video

https://www.youtube.com/watch?v=Xb8UTdLJ95E

Notes

*Mochi should be stored in an airtight container at room temperature.

Nutrition

Serving: 1gCalories: 201kcalCarbohydrates: 48gProtein: 2gCholesterol: 1mgSodium: 47mgFiber: 1gSugar: 32g

Keyword baking, chi chi dango, cooking, dessert recipe, desserts, easy desserts, finger foods, gluten free, gluten free desserts, Hawaii food, Hawaiian food, japanese food, keeping it relle, kid friendly, kid friendly recipe, mochi, mochi recipe, vegan, vegan desserts

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FAQs

How is authentic mochi made? ›

So, how do you make mochi? Traditionally, mochi is made by pounding steamed short-grain Japanese sticky rice, called mochigome, with a wooden mallet during a ceremony called mochitsuki. This aerates and pulverizes the rice, which is what gives mochi its beloved texture.

Read On ›

What is the best rice for mochi? ›

This year, I'm making mochi, which is always fashioned from glutinous sweet rice.

Get More Info ›

What is mochi dough made of? ›

Mochi is a bun-shaped Japanese dessert made from sweet glutinous rice flour, or mochigome. It has a soft, chewy texture that is somewhat elastic. Mochi is often flavored with matcha (or green tea powder), which gives it a light green hue.

Learn More ›

Is homemade mochi healthy? ›

Is Mochi Healthy? Mochi is a versatile and healthy snack, and was popular amongst rice farmers and Samurai for increasing stamina and for its convenient format. Mochi is one of the few carbohydrate sources that is packed with protein, and is free from cholesterol.

Learn More Now ›

What makes mochi chewy? ›

One common issue faced by mochi making is its dough getting too hard and chewy, which can occur if the glutinous rice flour of the mochi is overcooked or undercooked during large batches of preparation.

Get More Info Here ›

What is the difference between Japanese mochi and Korean mochi? ›

The difference is that Japanese rice cakes are made from sticky glutinous rice while Korean rice cakes are made from regular non-glutinous rice. Since there are no real rules for making rice cakes, every region in Japan has its own traditional recipe.

Explore More ›

Is cornstarch or potato starch better for mochi? ›

Potato starch - Potato starch helps to bind the potato dough so that the potato mochi doesn't break apart and disintegrate while cooking. You can also use cornstarch if you can't find potato starch. Cheese - This is optional, but stuffing the potato mochi with some cheese makes it even better!

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Are mochi healthy for you? ›

When you combine rice and seaweed, mochi is low in saturated fat and very low in cholesterol. It is also a good source of Vitamins A, C, E (Alpha Tocopherol), and K, Niacin, Pantothenic Acid, and Phosphorus. It's also a very good source of Riboflavin, Folate, Calcium, Iron, Magnesium, Copper, and Manganese.

Should mochi be refrigerated? ›

It's safe to assume that mochi should go in the fridge or freezer regardless of the variety you purchase. Any mochi balls without ice cream should be consumed within 24 hours, refrigerated, or frozen. Mochi ice cream should be immediately frozen to help keep the ice cream filling intact.

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Is mochi healthier than ice cream? ›

The average mochi ball is about 100 calories. Whereas filling up a bowl of ice cream might equate to over 350 calories, a small 100 calorie snack won't throw off your weight loss goals. A small taste of indulgence will keep you motivated and happy throughout the day.

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Can I make mochi with regular rice flour? ›

So is it only possible to make proper stretchy mochi with rice or rice flour? Yes, that's right, but there's a caveat with this as well: it must be made with glutinous rice / glutinous rice flour. You may find glutinous rice being sold as “sweet rice” or “sticky rice”.

Read The Full Story ›

What is authentic mochi? ›

Mochi is a chewy, glutinous Japanese rice cake. It's made by using wooden mallets to pound the mochi. until it becomes sticky and chewy. Then Mitsu comes in and works the mochi by hand. until it has the perfect texture.

What is original mochi filled with? ›

Mochi sweets or mochigashi (餅菓子) are traditional Japanese confectioneries made from glutinous rice, non-glutinous regular white rice, kudzu starch, or bracken starch. Many kinds of mochi sweets are stuffed with red bean paste, but there are some that do not include the red bean filling.

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Is real mochi frozen? ›

Mochi can be made into small bite-sized pieces and eaten in many ways. Freshly-made mochi will become hard over time, so to preserve it, the mochi is pre-portioned and dried or frozen to keep for up to a year. If you grill or boil it, it will return to its original stretchy and chewy consistency.