Japanese Mochi (Sweet Rice Cakes)
Soft, stretchy, and chewy, mochi is made from glutinous rice flour and can be filled with sweet red bean paste, ice cream, or fruit. This microwave method makes them easy at home.
Ingredients
- 1 cup mochiko (glutinous rice flour / sweet rice flour)
- 1/4 cup sugar
- 2/3 cup water
- Cornstarch for dusting
- Filling: store-bought sweet red bean paste (anko), about 1 tablespoon per mochi
Instructions
-
1
Whisk mochiko, sugar, and water in a microwave-safe bowl until smooth. Cover with plastic wrap.
-
2
Microwave on high for 2 minutes. Stir vigorously (the dough will be gummy and sticky). Microwave for another 1 minute. Stir again. The dough should be translucent and very stretchy.
-
3
Generously dust a work surface with cornstarch. Turn the hot mochi dough out onto the surface. Dust the top with more cornstarch. Let cool until handleable (about 5 minutes).
-
4
Pinch off a golf-ball-sized piece. Flatten in your palm (dust with cornstarch to prevent sticking). Place a tablespoon of red bean paste in the center. Gather the edges up and pinch to seal. Roll smooth with the seam on the bottom.
-
5
Repeat with remaining dough. Serve immediately or store in an airtight container at room temperature for up to 1 day (they harden in the fridge).
