Mochi Recipe
Mochi dates back over 1,000 years to Japan’s Heian period, where it played a central role in religious ceremonies and celebrations. Made from glutinous rice (also called "sticky rice"), mochi is traditionally prepared during the New Year in a ceremony called Mochitsuki. This labor-intensive process involves pounding steamed rice with mallets until it reaches its signature elastic texture. Today, mochi is a staple in Japanese culture, found in various forms, from snacks to soups.
Equipment
- Mixing bowl
- Whisk or spoon
- Microwave-safe bowl or steamer
- Plastic wrap
- Rolling pin (optional)
- Knife
Ingredients
- 1 cup glutinous rice flour (e.g., Mochiko)
- 3/4 cup water
- 1/4 cup granulated sugar
- Cornstarch or potato starch (for dusting)
Optional Filling Ideas:
- Sweet red bean paste (anko)
- Nutella
- Fresh fruit (like strawberries)
Instructions
- Prepare the DoughIn a microwave-safe bowl, mix the glutinous rice flour and sugar. Gradually add water while stirring until the mixture is smooth and lump-free.
- Cook the DoughCover the bowl loosely with plastic wrap. Microwave on high for 1 minute, stir, and repeat in 30-second intervals until the dough is thick, slightly translucent, and sticky. This process should take about 2-3 minutes.
- If using a steamer, pour the mixture into a heatproof dish and steam for 10-12 minutes, stirring halfway through.
- Dust and KneadGenerously dust your work surface with cornstarch or potato starch to prevent sticking. Scoop the hot mochi dough onto the surface. Be careful, as the dough will be very sticky and hot!
- Using your hands or a rolling pin dusted with starch, flatten the mochi into a thin layer (about 1/4 inch thick).
- Shape the MochiCut the flattened dough into circles or squares using a knife or cookie cutter.
- If filling, place a small amount of filling (e.g., red bean paste or fruit) in the center of a piece of dough, then pinch the edges together to seal. Roll gently into a ball shape.
- Serve and EnjoyYour mochi is ready to eat! Serve immediately or store in an airtight container at room temperature for up to 24 hours.