Mochi
Mochi is a soft, stretchy rice cake made by pounding or steaming glutinous rice. It is eaten plain, with sweet bean paste, or wrapped around ice cream or fruit.
Mochi 002: Kropsoq, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Mochi has been made in Japan for centuries and is especially associated with New Year and seasonal celebrations. Traditional pounding in a wooden mortar is now often replaced by a quick microwave method at home.
Explore the cuisine of Japan.
Recipe
Make Mochi at home
Ingredients
- 1 cup glutinous rice flour (mochiko)
- 3/4 cup water
- 1/4 cup sugar
- Cornstarch or potato starch for dusting
- 1 cup sweet red bean paste (anko)
- 8 small strawberries (optional)
How it's made
- Whisk the rice flour, water and sugar in a microwave-safe bowl until smooth.
- Cover and microwave 1 minute, stir, then microwave 1 minute more until thick and translucent.
- Stir well with a wet spatula until glossy and very sticky.
- Dust a board generously with starch and turn the dough onto it.
- Dust your hands, divide the dough into 8 pieces and flatten each into a disc.
- Place a spoonful of bean paste in the center, pinch the edges closed and roll smooth. Serve the same day.
Variations
- Daifuku: mochi filled with sweet bean paste
- Ichigo daifuku: with a whole strawberry inside
- Ice cream mochi: wrapped around a scoop of ice cream
Cook’s tip: Mochi hardens within a day, so make it fresh and keep it covered at room temperature.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Mochi 002: Kropsoq, CC BY-SA 3.0 (Wikimedia Commons)