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Mochi Recipe | Soft Japanese Rice Cake Dessert
Japanese · Desserts

Mochi Recipe | Soft Japanese Rice Cake Dessert

Learn how to make soft and chewy Japanese mochi at home with simple ingredients. A traditional dessert filled with sweet paste or flavored variations.

Prep
20 min
Cook
20 min
Serves
6
Difficulty
Hard

Method

1

Batter Base

In a mixing bowl, combine glutinous rice flour and sugar. Slowly add water while stirring continuously to form a smooth, lump-free batter.
2

Steam Prep

Pour the mixture into a heatproof bowl or plate and cover it with plastic wrap, leaving a small vent for steam to escape.
3

Thickening

Steam the mixture over medium heat for 15–20 minutes until it becomes sticky, translucent, and fully cooked.
4

Starch Dust

Once cooked, transfer the hot mochi dough onto a surface heavily dusted with cornstarch to prevent sticking.
5

Cool Down

Allow it to cool slightly until it is safe to handle but still warm and pliable.
6

Kneading

Knead the dough gently by folding and stretching it until it becomes smooth and elastic.

A powerful traditional mochitsuki ceremony in a Japanese village kitchen with men pounding dough in a wooden mortar
7

Portioning

Divide the dough into small equal portions using a knife or scissors dusted with starch.
8

Flattening

Flatten each piece into a small disc using your hands, keeping them lightly coated with starch to avoid sticking.
9

Filling

Place a small amount of sweet red bean paste or other filling in the center if desired.
10

Sealing

Carefully seal the edges by pinching and rolling the mochi into a smooth round shape.
11

Style & Serve

Dust lightly with cornstarch and serve fresh, or refrigerate for a firmer texture.

Beautifully plated pink, green, and white mochi on a ceramic dish served with green tea on a wooden table

Cook’s tips

  • Use plenty of cornstarch on your hands and work surface; the cooked mochi dough is extremely sticky and difficult to handle without it.
  • Work with the dough while it is still warm; once it cools completely, it becomes less elastic and harder to shape.
  • For flavored mochi, you can replace a tablespoon of flour with matcha powder or cocoa powder before adding water.

Recipe notes

Discover the delicate sweetness of Japan's most iconic chewy treat! A Zen-style Japanese tea table with a tray of colorful mochi, a steaming bowl of matcha, and a decorative scroll

Loving the soft textures of Japan? These chewy delights are the perfect dessert after a plate of our crispy Authentic Takoyaki!

Frequently asked questions

Is it gluten-free?

Despite the name, glutinous rice flour is naturally gluten-free; "glutinous" refers to the sticky texture of the rice.

How long does it last?

Mochi is best eaten fresh on the day it’s made, but can be stored in an airtight container for up to 2 days.

Pairs well with

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