Easy Mochi Recipe

Very easy to make. Side note: the mochi dough is SUPER sticky, so be sure to prepare your surface and hands with startch before making the balls. Otherwise, very yummy and easy and fun!

Really good. I used almond paste I had leftover from some bear claws as I did not have red beans on hand and it was very tasty. The possibilities are endless. The hardest part is just the tedious work of rolling. I used a little water on my finger tip (use food gloves btw!) to seal the bottom then rolled again in cornstarch for a neat flat ball. I can’t wait to try with more fillings!

Had so much fun making this with my bestie. We switched out "matcha" for "taro powder" and "red bean paste" for "fresh cut strawberries" and they turned out absolutely to DIE for. Didn't even last an hour after being finished before they were all eaten! 100% making this again with different flavor combinations to experiment with, loved how easy this recipe was to follow, and though it was incredibly painful making these. (Warning: the gluten is INCREDIBLY HOT when you have to work with it; have plenty of corn starch on hand to ease the heat of direct contact with the stuff, as well as corn starch ON your hands to prevent it from sticking to your fingers instead of the other side of the ball..lesson learned the hard way!) It's probably best to make these with someone, who can laugh with you as you both try to grab at the hot gluten and throw it back down on your work surface trying to cool it off, and poke fun at how foolish you look and how funky your mochi balls may be turning out. They may look funny in the end, but they'll taste AMAZING, worth all the pain, and you'll have something to joke about if you shared the pain with someone else. (It also just ended up really fun to make, honestly, an amazing de-stressing activity oddly enough.)

Hi everyone, thank you so much for the feedback. Some reviewers are correct; I have made a mistake and the flour should be glutinous rice flour which can also be called Mochiko. Also, the green tea powder is optional as is freezing the red bean paste. Freezing the red bean paste just makes the process less messy. For the cooking time, one can lower it to 3 minutes and add 15 seconds at a time until the dough looks slightly translucent. However, be sure to keep the plastic wrap on for at least 3 minutes to keep the moisture in. I'm sorry for all the mistakes but I am looking into correcting the recipe soon. Thanks!

What the recipe doesn’t say, is what temp to have your microwave. I made the recipe with one green tea teabag in the one cup of water. Just let it go off boil. I then added the sugar to the hot liquid to melt. I then whisked in to the flour. I cooked for one min on high (900) . Stirred. Then back on for 1.50 mins on med (600) I followed the rest of the instructions whilst is was hot enough to handle. Perfect results.

Very quick and easy! I used azuki from a can, which was already pretty thick, so I only froze it for about an hour and a half. It is important to use sweet rice flour. I doubled the batch and used the following microwave times: 4 min @ first, which wasn't enough, so I stirred and did 2 more. Stirred, and did 15 seconds. Came out fine. Use lots of corn starch! Will make again.

To make it easy to stuff, we put the cut up sections of dough into a muffin tin (pre-coated with corn starch) and then placed a pre frozen (small) ice cube sized piece of ice cream! Very easy to pinch closed!

I liked this as a means to fix my craving, but overall I’m not impressed. The rice flour was quite granular and powdery. Instead of warm water, I put hotter water, and added half a cup of sugar and half a teaspoon of extra matcha prior to microwaving. I think this adjustment helped but overall this doesn’t stretch as well as store bought mochi, and it’s texture is definitely not as smooth.

I made these moichi this morning with a rice cooker on slow cook, it came out jiggly and perfect. Note: dump the whole thing in cornstarch before portioning it. If you are using a knife, dust it liberally with cornstarch. DO NOT USE RAW CORNSTARCH, YOU COULD GET E COLI, HEAT IT IN THE OVEN 375 F FOR 7 MINUTES!!!! also fill it with pastry cream(custard) yummy

Similar to a recipe on RecipeZaar - I didn't have the matcha (and the other recipe doesn't call for it), so I made it without. I've made it twice, experimenting with the microwave time - ours seems to heat things faster than others. You can also switch up the fillings. I've used super thick cheesecake pudding (1 1/2 c soy milk) as well as another batch with peanut butter. The red bean paste is our favorite, but we make due with what we have. Solution for getting the mochi into balls is to put the batch on plastic wrap dusted with potato or tapioca (cornstarch works, too) starch. Get some starch on one hand, put a cut piece into that hand, spoon in the filling, and pinch up the sides with the not-so-dusted hand. Keeps for a day or two in tightly sealed container lined with parchment paper. The pudding ones should be eaten almost right away. Thank you Katrina for sharing!

This recipe was a home run. It was extremely easy to make. I made it today for 10 tour guides from Japan. They gave it a 10 and could not believe this was the first time I had made it. I doubled the recipe with no issues and made the red bean paste with red kidney beans. Thank you, Sue:)

I followed the recipe exactly and it turned out so well! I recomend coating your hands in cornstarch each time because the mochi is extremely sticky.

Very good i will use again

It is very easy to follow and yields awesome results. Now, it is our favorite recipe for mochi.

This recipe turned out perfectly.

For this instead of using matcha I made one cup of green tea, using a tea bag, and I used potato starch instead of cornstarch. I messed up big time the first time I made it because I didn't use enough flour (my measuring error)and probably didn't microwave for the full 3 minutes. In the attempt shown everything worked properly. If anyone plans on using cheap green tea, use 2 tea bags.

Worked very well if you followed the recipe. Don't understand how someone completely modifies a recipe, it doesn't turn out and then you give it one star :(

ずんだ餅やあんころ餅に近いものを感じます。 日本人の私としては、餅と言えば餅米と水だけで作った餡が入っていないものを想起します。それを焼いたり煮たりして、そのまま食べたり、醤油をつけて海苔で巻いて食べたり、きな粉やうぐいす粉をつけて食べます。 中に餡が入っているのは餅というより大福の認識で、ずんだ餅、あんころ餅などは特別な餅として認識しています。 とはいえ、簡単なのにとても美味しそうですね。 大福にせよ餅にせよ、既製品を食べてばかりだったので、私もこのレシピを参考に作ってみます。

This is a great recipe. I followed another reviewer's suggestion of stirring it every minute during cooking, but other than that I followed the instructions to the letter and it turned out great. I will say that for me the final mochis were too large and I'll be making 12 next time to see if that's a better size. My only real issue was the anko: I used the linked recipe but it ended up too runny, which made it really hard to form the mochis (the anko also wouldn't freeze, even after almost 48 hours in the freezer). They definitely don't keep well, so if you're cooking for 1, or for 2 or three who don't want to eat multiple mochis in a day, make half the recipe. I made mine less than 24 hours ago and kept them in a tupperware in the fridge and they've already hardened. They're still delicious, but not the same. I'll definitely be making these again

Modified the recipe slightly for more matcha and vanilla, microwaved, and it came out like this. Awful, and wasted matcha.