Chewy And Delicious: Mochi Made Easy With Glutinous Rice Flour

Posted on

Mochi, those delightful little Japanese treats with a soft, chewy texture, are surprisingly easy to make at home. This recipe uses glutinous rice flour, which creates the signature mochi texture, and requires minimal ingredients.


Daifuku 大福 • Just One Cookbook
Daifuku 大福 • Just One Cookbook

1 cup glutinous rice flour

  • ¾ cup granulated sugar
  • 1 ½ cups water
  • Potato starch, for dusting (optional)

  • Directions:

    1. Prepare the mold: If you don’t have a traditional mochi mold, you can use a square baking dish. Lightly grease the dish with cooking spray or oil.

    2. Mix the dry ingredients: In a large bowl, whisk together the glutinous rice flour and sugar.

    3. Combine the wet ingredients: Slowly add the water to the dry ingredients, whisking constantly until a smooth batter forms. There should be no lumps.

    4. Microwave magic: Microwave the batter on high power for 2-3 minutes, stopping to stir the mixture every minute. The batter will become thick and translucent.

    Tip: Be careful not to overcook the batter. It should be slightly sticky but not stiff.

    5. Knead it out: Transfer the hot batter to a lightly floured surface (you can use potato starch here) and knead for about 5 minutes. The dough will be very sticky at first, but will become smoother and more manageable as you knead.

    Tip: If the dough is still too sticky, add a little more potato starch, 1 tablespoon at a time, until it becomes manageable. Don’t overdo it though, or your mochi will lose its chewiness.

    6. Shaping time: Dust your hands with potato starch and shape the dough into bite-sized balls or flatten it into a thick rectangle. You can also get creative and mold the mochi into different shapes.

    7. Cooling down: Place the mochi balls or squares on a plate dusted with potato starch and allow them to cool completely before serving.

    Tip: Mochi can be stored in an airtight container at room temperature for up to 2 days.

    Nutrition Facts (per mochi ball):

    Calories: 120

  • Carbohydrates: 28g
  • Sugar: 18g
  • Fat: 0g
  • Protein: 1g

  • These are approximate values and may vary depending on the specific ingredients used.


    Making mochi at home is a fun and rewarding experience. Not only will you enjoy the delicious results, but you’ll also gain a newfound appreciation for this traditional Japanese treat. So grab your glutinous rice flour and get ready to experience the delightful chewiness of homemade mochi!

    Frequently Asked Questions:

    1. Can I substitute all-purpose flour for glutinous rice flour?

    Unfortunately, all-purpose flour won’t create the same chewy texture as glutinous rice flour. It’s important to use glutinous rice flour (also called mochiko flour) for this recipe.

    2. My mochi turned out hard. What went wrong?

    There are a couple of possibilities. The batter might have been overcooked in the microwave. Aim for a thick and translucent consistency, not completely cooked through. Additionally, you might have added too much potato starch while kneading.

    3. How can I flavor my mochi?

    There are many ways to add flavor to your mochi! You can try adding a teaspoon of matcha powder, cocoa powder, or finely chopped nuts to the batter before microwaving. You can also dust the finished mochi with powdered sugar, kinako (roasted soybean flour), or toasted coconut flakes.

    4. What can I do with leftover mochi?

    Mochi is delicious on its own, but you can also use it in other recipes. Try grilling mochi slices for a few minutes until slightly crispy on the outside and chewy on the inside. You can then enjoy them plain, with a drizzle of sweetened condensed milk, or even use them to make ice cream mochi sandwiches!

    5. Can I freeze mochi?