Explore these simple and chewy mochi recipes with a variety of flavors and fillings! Enjoy classic options like strawberry and red bean, or try unique ones like chocolate-filled and durian. You’ll be amazed at how easy and delightful these recipes can be. Let’s dive in!
WHAT IS MOCHI?
Mochi, pronounced “Moe-Chee,” is a Japanese treat that resembles a small, soft bun. Made from sticky rice or glutinous rice flour, it boasts a delightfully chewy and stretchy texture. Mochi can be molded into balls or rolled into thin sheets, perfect for encasing a variety of fillings.
HOW TO MAKE IT
Traditionally, mochi is made by steaming sticky rice and then pounding it into a paste. This pounding process aligns the starchy amylopectin molecules into a cohesive mass that holds its shape. A quicker and easier method involves mixing sticky rice flour (or glutinous rice flour) with water to create a dough. This approach usually takes just 5-10 minutes to prepare.
PUMPKIN MOCHI WITH PUMPKIN FILLING
To make pumpkin mochi with pumpkin filling, follow these steps:
- Prepare the Pumpkin Filling:
- Mix 1 cup of pumpkin puree with 1/4 cup of sugar and 1/2 teaspoon of cinnamon.
- Cook over medium heat until the mixture thickens, then let it cool.
- Make the Mochi Dough:
- Combine 1 cup of glutinous rice flour with 1/2 cup of water and 1/4 cup of sugar in a bowl.
- Stir until smooth, then steam the mixture for about 15-20 minutes, stirring halfway through.
- Assemble the Mochi:
- Once the dough has cooled slightly, divide it into small portions.
- Flatten each piece of dough and place a small spoonful of pumpkin filling in the center.
- Pinch the edges to seal and form a ball.
- Finish:
- Roll the mochi balls in cornstarch to prevent sticking.
- Enjoy immediately or store in an airtight container for up to a few days.
WHOLE MANGO MOCHI
To make whole mango mochi, follow these steps:
- Prepare the Mango:
- Peel and slice 2 ripe mangoes. Remove the pit and cut the flesh into small chunks.
- Freeze the mango chunks for at least 2 hours.
- Make the Mochi Dough:
- Mix 1 cup of glutinous rice flour with 1/2 cup of sugar and 1/2 cup of water in a bowl.
- Stir until smooth and steam the mixture for 15-20 minutes, stirring halfway through.
- Assemble the Mochi:
- Once the dough is cool enough to handle, divide it into small portions.
- Flatten each piece of dough and wrap it around a frozen mango chunk.
- Pinch the edges to seal and shape it into a ball.
- Finish:
- Roll the mochi balls in cornstarch or powdered sugar to prevent sticking.
- Enjoy immediately or store in the freezer until ready to eat.
BANANA MOCHI
To make banana mochi, follow these steps:
- Prepare the Filling:
- Mash 2 ripe bananas until smooth.
- Make the Mochi Dough:
- Mix 1 cup of glutinous rice flour with 1/2 cup of sugar and 1/2 cup of water in a bowl.
- Stir until smooth and steam the mixture for 15-20 minutes, stirring halfway through.
- Assemble the Mochi:
- Once the dough is cool enough to handle, divide it into small portions.
- Flatten each piece of dough and place a spoonful of mashed banana in the center.
- Pinch the edges to seal and shape into a ball.
- Finish:
- Roll the mochi balls in cornstarch or powdered sugar to prevent sticking.
- Enjoy immediately or store in an airtight container.
EASY UBE MOCHI
Here’s an easy recipe for making ube mochi:
Ingredients:
- For the Mochi Dough:
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1 cup water
- 1/2 cup ube puree (available canned or homemade)
- 1/4 teaspoon ube extract (optional, for a more intense flavor)
- For Coating:
- Cornstarch or powdered sugar (for dusting)
Instructions:
- Prepare the Ube Puree:
- If using fresh ube, peel and steam it until soft. Mash or blend until smooth. If using canned ube puree, make sure it is well-mixed and smooth.
- Make the Mochi Dough:
- In a bowl, combine 1 cup glutinous rice flour and 1/2 cup sugar.
- Add 1 cup water and 1/2 cup ube puree to the mixture. Stir until well combined.
- (Optional) Add 1/4 teaspoon ube extract if you want a more intense ube flavor.
- Steam the Dough:
- Pour the mixture into a heatproof dish or pan.
- Steam over boiling water for about 20-25 minutes, stirring halfway through, until the dough becomes firm and translucent.
- Cool and Shape:
- Allow the steamed mochi dough to cool slightly until it’s comfortable to handle.
- Lightly dust your hands and working surface with cornstarch or powdered sugar.
- Divide the dough into small portions and shape them into balls or discs, using your hands or a mold.
- Coat the Mochi:
- Roll each mochi ball in more cornstarch or powdered sugar to prevent sticking.
- Serve:
- Enjoy the mochi immediately or store in an airtight container for a few days.
HAWAIIAN BUTTER MOCHI
Here’s a delicious recipe for Hawaiian Butter Mochi:
Ingredients:
- For the Mochi:
- 1 cup (2 sticks) unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 (13.5 oz) can coconut milk
- 1 cup whole milk
- 2 cups glutinous rice flour (mochi flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- Prepare the Butter Mixture:
- In a large bowl, melt 1 cup of unsalted butter. You can do this in the microwave or on the stovetop.
- Once melted, whisk in 2 cups of sugar until combined.
- Add the Eggs and Milk:
- Beat in 4 large eggs, one at a time, until fully incorporated.
- Stir in 1 can of coconut milk and 1 cup of whole milk.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together 2 cups of glutinous rice flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth and well mixed.
- Optionally, stir in 1 teaspoon of vanilla extract for extra flavor.
- Bake the Mochi:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the butter mochi to cool in the pan for about 15 minutes before cutting it into squares.
- Enjoy warm or at room temperature.
NUTELLA MOCHI
Here’s a simple and delicious recipe for Nutella Mochi:
Ingredients:
- For the Mochi Dough:
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup Nutella (or other chocolate-hazelnut spread)
- For Coating:
- Cornstarch or powdered sugar (for dusting)
Instructions:
- Prepare the Nutella Filling:
- Scoop 1/2 cup of Nutella into a bowl and freeze it for about 30 minutes until firm. This will make it easier to handle.
- Make the Mochi Dough:
- In a bowl, mix 1 cup glutinous rice flour and 1/2 cup sugar.
- Gradually add 1/2 cup water to the mixture, stirring until smooth.
- Pour the mixture into a heatproof dish or pan.
- Steam over boiling water for 15-20 minutes, stirring halfway through, until the dough becomes firm and translucent.
- Cool and Shape:
- Allow the steamed mochi dough to cool slightly until it is cool enough to handle but still warm.
- Dust your hands and working surface with cornstarch or powdered sugar to prevent sticking.
- Assemble the Mochi:
- Divide the mochi dough into small portions.
- Flatten each piece of dough and place a frozen Nutella ball in the center.
- Pinch the edges to seal and shape into a ball. If needed, dust the mochi with more cornstarch to prevent sticking.
- Finish:
- Store the Nutella mochi in an airtight container.
- Enjoy within a few days or freeze for later.
- These Nutella Mochi balls are a delightful treat, combining the chewy texture of mochi with the creamy, nutty flavor of Nutella.
GREEN TEA MOCHI
Ingredients:
- For the Mochi Dough:
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1 cup water
- 2 tablespoons matcha green tea powder (adjust to taste)
- For Coating:
- Cornstarch or powdered sugar (for dusting)
Instructions:
- Prepare the Mochi Dough:
- In a bowl, mix 1 cup glutinous rice flour, 1/2 cup sugar, and 2 tablespoons matcha green tea powder.
- Gradually add 1 cup water to the mixture, stirring until smooth.
- Steam the Dough:
- Pour the mixture into a heatproof dish or pan.
- Steam over boiling water for 15-20 minutes, stirring halfway through, until the dough becomes firm and translucent.
- Cool and Shape:
- Allow the mochi dough to cool until it is comfortable to handle.
- Dust your hands and working surface with cornstarch or powdered sugar.
- Form the Mochi:
- Divide the dough into small portions and shape them into balls or discs, using your hands or a mold.
- Dust each piece with more cornstarch or powdered sugar to prevent sticking.
- Finish:
- Enjoy the Green Tea Mochi immediately or store in an airtight container for up to a few days.
BLACK SESAME SEED MOCHI
Here’s a straightforward recipe for Black Sesame Seed Mochi:
Ingredients:
- For the Mochi Dough:
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1 cup water
- 1/4 cup black sesame paste (store-bought or homemade)
- For Coating:
- Cornstarch or powdered sugar (for dusting)
Instructions:
- Prepare the Black Sesame Filling:
- If using store-bought black sesame paste, ensure it’s smooth. If homemade, blend roasted black sesame seeds with a bit of honey or sugar until it forms a paste.
- Make the Mochi Dough:
- In a bowl, mix 1 cup glutinous rice flour and 1/2 cup sugar.
- Gradually stir in 1 cup water until smooth.
- Add 1/4 cup black sesame paste to the mixture and stir until fully combined.
- Steam the Dough:
- Pour the mixture into a heatproof dish or pan.
- Steam over boiling water for 15-20 minutes, stirring halfway through, until the dough becomes firm and translucent.
- Cool and Shape:
- Allow the mochi dough to cool slightly until it is manageable.
- Dust your hands and working surface with cornstarch or powdered sugar to prevent sticking.
- Form the Mochi:
- Divide the dough into small portions.
- Shape each portion into balls or discs.
- Dust each piece with more cornstarch or powdered sugar.
- Finish:
- Store in an airtight container or enjoy immediately.
RED BEAN MOCHI
Here’s a classic recipe for Red Bean Mochi:
Ingredients:
- For the Mochi Dough:
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1 cup water
- For the Red Bean Filling:
- 1 cup red bean paste (store-bought or homemade)
- For Coating:
- Cornstarch or powdered sugar (for dusting)
Instructions:
- Prepare the Red Bean Filling:
- If using store-bought red bean paste, ensure it’s smooth. If making your own, cook adzuki beans with sugar until soft, then mash or blend until smooth.
- Make the Mochi Dough:
- In a bowl, mix 1 cup glutinous rice flour and 1/2 cup sugar.
- Gradually add 1 cup water and stir until smooth.
- Pour the mixture into a heatproof dish or pan.
- Steam the Dough:
- Steam the mixture over boiling water for 15-20 minutes, stirring halfway through, until the dough becomes firm and translucent.
- Cool and Shape:
- Allow the mochi dough to cool slightly until it is cool enough to handle.
- Dust your hands and working surface with cornstarch or powdered sugar to prevent sticking.
- Assemble the Mochi:
- Divide the dough into small portions.
- Flatten each piece of dough and place a spoonful of red bean paste in the center.
- Pinch the edges to seal and shape into a ball.
- Finish:
- Roll each mochi ball in cornstarch or powdered sugar to prevent sticking.
- Store in an airtight container or enjoy immediately.
DURIAN MOCHI
Here’s a recipe for making Durian Mochi:
Ingredients:
- For the Mochi Dough:
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1 cup water
- 1/2 cup durian puree (fresh or frozen, thawed and smooth)
- For Coating:
- Cornstarch or powdered sugar (for dusting)
Instructions:
- Prepare the Durian Filling:
- If using fresh durian, remove the flesh and blend it until smooth. If using frozen durian, thaw and blend until smooth.
- Make the Mochi Dough:
- In a bowl, mix 1 cup glutinous rice flour and 1/2 cup sugar.
- Gradually add 1 cup water and stir until smooth.
- Fold in 1/2 cup durian puree until well combined.
- Steam the Dough:
- Pour the mixture into a heatproof dish or pan.
- Steam over boiling water for 15-20 minutes, stirring halfway through, until the dough becomes firm and translucent.
- Cool and Shape:
- Allow the mochi dough to cool slightly until it is manageable.
- Dust your hands and working surface with cornstarch or powdered sugar to prevent sticking.
- Form the Mochi:
- Divide the dough into small portions.
- Shape each portion into balls or discs, using your hands or a mold.
- Dust each piece with more cornstarch or powdered sugar.
- Finish:
- Store in an airtight container or enjoy immediately.
COCONUT PEANUT MOCHI
Here’s a recipe for Coconut Peanut Mochi:
Ingredients:
- For the Mochi Dough:
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1 cup water
- 1/2 cup shredded coconut (unsweetened or sweetened, as desired)
- For the Peanut Filling:
- 1/2 cup smooth peanut butter
- 1/4 cup powdered sugar (adjust to taste)
- For Coating:
- Cornstarch or powdered sugar (for dusting)
Instructions:
- Prepare the Peanut Filling:
- In a bowl, mix 1/2 cup peanut butter with 1/4 cup powdered sugar until smooth. Chill in the fridge for about 30 minutes to firm up for easier handling.
- Make the Mochi Dough:
- In a bowl, mix 1 cup glutinous rice flour and 1/2 cup sugar.
- Gradually add 1 cup water and stir until smooth.
- Fold in 1/2 cup shredded coconut.
- Steam the Dough:
- Pour the mixture into a heatproof dish or pan.
- Steam over boiling water for 15-20 minutes, stirring halfway through, until the dough becomes firm and translucent.
- Cool and Shape:
- Allow the mochi dough to cool slightly until it is comfortable to handle.
- Dust your hands and working surface with cornstarch or powdered sugar to prevent sticking.
- Assemble the Mochi:
- Divide the dough into small portions.
- Flatten each piece and place a small spoonful of chilled peanut filling in the center.
- Pinch the edges to seal and shape into a ball.
- Finish:
- Roll each mochi ball in more cornstarch or powdered sugar to prevent sticking.
- Store in an airtight container or enjoy immediately.
SAVORY POTATO MOCHI DUMPLINGS
Ingredients:
- For the Potato Filling:
- 2 medium potatoes, peeled and cubed
- 1 tablespoon butter
- 1/4 cup milk (or as needed)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 cup finely chopped scallions or chives (optional)
- For the Mochi Dough:
- 1 cup glutinous rice flour
- 1/2 cup water
- 1/4 cup sugar (optional, adjust to taste)
- For Cooking:
- 1 tablespoon vegetable oil (for pan-frying, optional)
Instructions:
- Prepare the Potato Filling:
- Boil the cubed potatoes in salted water until tender, about 10-15 minutes.
- Drain and return to the pot. Add 1 tablespoon butter and mash the potatoes until smooth.
- Stir in 1/4 cup milk, adjusting as needed for desired consistency.
- Season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder (if using).
- Mix in finely chopped scallions or chives, if desired.
- Allow the mashed potato mixture to cool.
- Make the Mochi Dough:
- In a bowl, mix 1 cup glutinous rice flour and 1/4 cup sugar (if using).
- Gradually add 1/2 cup water, stirring until smooth.
- Steam the mixture over boiling water for 15-20 minutes, stirring halfway through, until the dough becomes firm and translucent.
- Cool and Shape:
- Allow the mochi dough to cool until it is manageable.
- Dust your hands and working surface with cornstarch to prevent sticking.
- Assemble the Dumplings:
- Divide the mochi dough into small portions.
- Flatten each piece into a small disc.
- Place a spoonful of the cooled potato filling in the center of each disc.
- Pinch the edges to seal and shape into a ball or dumpling shape.
- Cook the Dumplings (Optional):
- Heat 1 tablespoon vegetable oil in a skillet over medium heat.
- Pan-fry the dumplings until golden brown on all sides, about 3-4 minutes per side. This step adds a nice crispy texture, but the dumplings are also delicious without frying.
- Serve:
- Enjoy the savory potato mochi dumplings warm as a snack or side dish.
- These savory potato mochi dumplings combine the chewy texture of mochi with a creamy, flavorful potato filling for a satisfying treat.
MOCHI ICE CREAM
Here’s a simple recipe for making Mochi Ice Cream:
Ingredients:
- For the Mochi Dough:
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1 cup water
- 1/4 cup cornstarch (for dusting)
- For the Ice Cream Filling:
- 1 pint of your favorite ice cream (softened slightly)
Instructions:
- Prepare the Mochi Dough:
- In a bowl, mix 1 cup glutinous rice flour and 1/2 cup sugar.
- Gradually stir in 1 cup water until smooth.
- Pour the mixture into a heatproof dish or pan.
- Steam the Dough:
- Steam over boiling water for 15-20 minutes, stirring halfway through, until the dough becomes firm and translucent.
- Allow it to cool until manageable.
- Prepare the Ice Cream:
- Scoop the softened ice cream into small balls using a cookie scoop or spoon. Place them on a tray lined with parchment paper and freeze until firm, about 1 hour.
- Shape the Mochi:
- Dust your hands and work surface with cornstarch.
- Divide the mochi dough into small portions and flatten each piece into a small disc.
- Place a frozen ice cream ball in the center of each disc.
- Pinch the edges to seal the mochi around the ice cream and shape into a ball.
- Freeze:
- Place the filled mochi balls back on the tray and freeze until firm, about 1-2 hours.
- Serve:
- Enjoy the mochi ice cream directly from the freezer.
- These Mochi Ice Cream treats are a delightful combination of chewy mochi and creamy ice cream.
STRAWBERRY MOCHI
Ingredients:
- For the Mochi Dough:
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1 cup water
- 1/4 cup strawberry puree (fresh or frozen, thawed and blended)
- For the Strawberry Filling:
- 1/2 cup strawberry jam or fresh strawberries, finely chopped
- For Coating:
- Cornstarch or powdered sugar (for dusting)
Instructions:
- Prepare the Strawberry Filling:
- If using strawberry jam, ensure it’s smooth. If using fresh strawberries, finely chop them and mix with a little sugar if desired to sweeten.
- Make the Mochi Dough:
- In a bowl, combine 1 cup glutinous rice flour and 1/2 cup sugar.
- Gradually add 1 cup water and stir until smooth.
- Stir in 1/4 cup strawberry puree until well combined.
- Steam the Dough:
- Pour the mixture into a heatproof dish or pan.
- Steam over boiling water for 15-20 minutes, stirring halfway through, until the dough becomes firm and translucent.
- Cool and Shape:
- Allow the mochi dough to cool until it is manageable.
- Dust your hands and working surface with cornstarch or powdered sugar to prevent sticking.
- Assemble the Mochi:
- Divide the dough into small portions.
- Flatten each piece into a small disc.
- Place a small spoonful of strawberry jam or chopped strawberries in the center.
- Pinch the edges to seal and shape into a ball.
- Finish:
- Roll each mochi ball in more cornstarch or powdered sugar to prevent sticking.
- Store in an airtight container or enjoy immediately.
These Strawberry Mochi balls offer a delightful combination of chewy mochi and sweet, fruity strawberry filling.
WHOLE PEACH MOCHI
Here’s a recipe for Whole Peach Mochi, a delightful treat that features juicy peaches encased in chewy mochi:
Ingredients:
- For the Mochi Dough:
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1 cup water
- For the Peach Filling:
- 4 small peaches or 2 large peaches, peeled and pitted
- 2 tablespoons sugar (optional, depending on the sweetness of the peaches)
- For Coating:
- Cornstarch or powdered sugar (for dusting)
Instructions:
- Prepare the Peaches:
- Peel and pit the peaches. If they are large, you may want to cut them into smaller pieces that will fit well inside the mochi.
- If the peaches are not very sweet, toss them with 2 tablespoons of sugar and let them sit for about 15 minutes to draw out their juices. Drain any excess liquid.
- Make the Mochi Dough:
- In a bowl, mix 1 cup glutinous rice flour and 1/2 cup sugar.
- Gradually add 1 cup water, stirring until smooth.
- Pour the mixture into a heatproof dish or pan.
- Steam the Dough:
- Steam over boiling water for 15-20 minutes, stirring halfway through, until the dough becomes firm and translucent.
- Cool and Shape:
- Allow the mochi dough to cool slightly until it is comfortable to handle.
- Dust your hands and working surface with cornstarch or powdered sugar to prevent sticking.
- Assemble the Mochi:
- Divide the mochi dough into small portions, enough to wrap around each peach.
- Flatten each portion into a disc.
- Gently wrap each peach with a piece of mochi dough, pinching and sealing the edges.
- If the peaches are large, you might need to use more dough or trim the excess.
- Coat and Finish:
- Roll each mochi-covered peach in cornstarch or powdered sugar to prevent sticking.
- Place them on a tray lined with parchment paper.
- Serve:
- Store the whole peach mochi in an airtight container or enjoy immediately.
These Whole Peach Mochi treats are a wonderful combination of juicy fruit and chewy mochi, perfect for a refreshing dessert.
CONCLUSION
From classic flavors like strawberry and green tea to more adventurous options like mango and red bean, the world of mochi offers endless possibilities for sweet treats. Whether you’re a seasoned baker or a beginner looking to try something new, these 15 best mochi recipes will inspire you to create delicious and satisfying desserts that are sure to impress. So, gather your ingredients, roll up your sleeves, and embark on a delightful mochi-making adventure.
