Description
This classic Japanese mochi recipe uses sweet rice flour (mochiko) to create soft, chewy rice cakes. It’s simple to prepare and can be enjoyed plain or filled with red bean paste or fresh fruit.
Ingredients
1 cup (160g) sweet rice flour (mochiko)
¾ cup (180ml) water
¼ cup (50g) granulated sugar
Potato starch or cornstarch, for dusting
Optional: Red bean paste (anko), fresh strawberries
Instructions
In a microwave-safe bowl, whisk sweet rice flour and sugar. Gradually add water, whisking to create a smooth batter.
Cover loosely and microwave on high for 1 minute. Remove and stir with a wet spatula.
Microwave for another minute, stir vigorously, then microwave a final 30 seconds until dough is semi-translucent and glossy.
Transfer hot dough to a surface dusted with potato starch. Dust hands and dough, flatten, and cut into squares or wrap around fillings, pinching to seal.
Serve immediately or store in an airtight container.
Notes
Always use sweet rice flour (mochiko) for authentic chewy texture. Dusting with starch prevents sticking during shaping.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 90
- Sugar: 6 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: mochi, Japanese dessert, sweet rice flour, gluten-free, chewy rice cake