Homemade Mochi
Soft, chewy Japanese rice cakes made from glutinous rice flour with a delicate sweetness. Perfect for snacking or filling with your favorite flavors.
- Total time
- 30 min
- Servings
- 12
- Calories
- 140
- Protein
- 1g
Ingredients
- 1 cup glutinous rice flour (mochiko)
- ¾ cup sugar
- 1 cup water
- ½ cup cornstarch or potato starch
- ½ teaspoon vanilla extract
- 2 drops food coloring (optional)
Instructions
- 1
Line a 9-inch square baking dish with parchment paper and set aside.
- 2
Mix cornstarch or potato starch in a small bowl for dusting.
- 3
In a medium microwave-safe bowl, whisk together glutinous rice flour, sugar, water, vanilla extract, and food coloring if using.
- 4
Microwave the mixture on high for 2 minutes, then stir well.
- 5
Microwave for another 1-2 minutes until the mixture becomes a thick, smooth dough.
- 6
Dust the prepared baking dish generously with cornstarch.
- 7
Pour the hot mochi dough into the dish and spread evenly with a wet spatula.
- 8
Dust the top generously with cornstarch to prevent sticking.
- 9
Let cool for 15-20 minutes until firm enough to cut.
- 10
Cut into 12 squares using a wet knife, coating each cut side with cornstarch.
- 11
Store in an airtight container at room temperature for up to 3 days, with parchment between layers.
Tools you’ll need
- microwave-safe bowl
- whisk
- 9-inch square baking dish
- parchment paper
- wet spatula
- sharp knife
- airtight container
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
