Mochi

Soft, chewy rice flour dumplings filled with sweet red bean paste and coated in toasted sesame seeds. A classic Japanese treat that is surprisingly simple to make at home.

Total time: 25 min
Servings: 8
Calories: 120
Protein: 2g

ComfortingFunJapaneseVeganVegetarianGluten-FreeDairy-FreePlant-based

Ingredients

1 cup sweet rice flour (mochiko)
¾ cup water
2 tbsp sugar
½ cup sweet red bean paste (anko)
2 tbsp sesame seeds
2 tbsp potato starch or cornstarch

Instructions

1
In a microwave-safe bowl, whisk together the 1 cup sweet rice flour, 2 tbsp sugar, and 0.75 cup water until smooth. Cover with plastic wrap.
2
Microwave on high for 1 minute. Stir well with a wet spatula. Microwave again for 1 minute, then stir until the mixture becomes thick and translucent.
3
Dust a clean surface with the 2 tbsp potato starch. Turn the hot mochi dough onto it. Let cool until just warm enough to handle, about 5 minutes.
4
Divide the dough into 8 equal pieces. Flatten each piece into a small disc about 3 inches wide.
5
Place 1 tbsp of sweet red bean paste in the center of each disc. Fold the edges over the filling and pinch to seal, forming a ball.
6
Toast the 2 tbsp sesame seeds in a dry skillet over medium heat until fragrant and lightly golden, about 2 minutes. Transfer to a plate.
7
Roll each mochi ball in the toasted sesame seeds to coat evenly. Serve at room temperature. Store leftovers in an airtight container for up to 2 days.
8
If you prefer a softer texture, microwave the finished mochi for 10 seconds before serving.
9
For a twist, add a drop of vanilla extract or matcha powder to the dough before cooking.
10
Enjoy your homemade mochi as a sweet snack or dessert.