IMG 6593.00 00 00 05.Still002 结果 pinit
IMG 6593.00 00 00 05.Still002 结果 pinit
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Difficulty: Beginner Prep Time 39 mins Cook Time 30 mins Total Time 1 hr 9 mins
Servings: 8
Best Season: Suitable throughout the year


Mochi is a traditional dessert known for its chewy texture and slightly sweet flavor. This unique treat is made from glutinous rice flour, which gives it its distinctive sticky and elastic texture. Mochi can be enjoyed plain or filled with various sweet fillings, making it a versatile and popular dessert.

The process of making mochi involves steaming glutinous rice or mixing glutinous rice flour with water to form a dough, which is then pounded until smooth and elastic. The dough is shaped into small balls or discs and can be dusted with cornstarch or potato starch to prevent sticking.

Mochi is a beloved dessert in Japan and has gained popularity worldwide for its unique texture and delightful flavors. It is perfect for snacking, enjoying with tea, or as a special treat for celebrations.


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  1. Mix glutinous rice flour, cornstarch, granulated sugar and milk until smooth. Sift once, cover it with plastic wrap, prick some holes on the plastic wrap, and steam until fully cooked (about 20-30 minutes). Or you can microwave it until fully cooked (about 4 minutes).
    Sift once or twice or three times, your choice. This will help to gain a finer texture. Crush the lumps with a spatula. How to tell it is fully cooked? -The batter turns into solid dough. You can find no floating flour liquid inside the dough. The color is translucent. Use oven-safe plastic wrap.
  2. After it is cooked, mix the butter in or beat the butter in using the stand mixer. Beat until it can form a ball. Or you can mix the butter in with a spatula and when the dough is cool to touch, knead into a ball. Wrap the dough ball with plastic wrap, and set the dough ball in the fridge to cool for 1 hour.
    Be careful when pealing the plastic wrap off. It is too hot to touch. Knead the butter in while the dough is still hot (by stand mixer or by a spatula), so the butter can easily melt. If you choose to knead by hands, wait until it is cool to touch and wear gloves. The dough is very sticky. Knead until the dough becomes stretchy. That means it be stretched into strands and you can easily take it off your gloves and leave no sticky dough dots on the gloves. The process can take 10 minutes if you knead it by hands. Fully wrap the dough ball with plastic wrap before send into the fridge, so the surface of the dough will not dry out.
  3. In another bowl, beat heavy cream and sugar until thickened. Set aside. Wash and chop the strawberries into small cubes. Set aside. Crush some Oreo, set aside. You can take any fruits you like as filling.
    Use cold heavy cream. Some may call it as whipping cream. Whip up the cream with a hand mixer or a stand mixer on medium-high speed until it forms sturdy peaks.You can add vanilla extract into the cream, your choice. Keep the whipped cream in the fridge until you start to assemble the mochi. If you leave it outside, it may melt and collapse and becomes very liquidy. Be creative about the filling. Choose whatever fruits or other foods you like.
  4. Take the dough ball out, knead and divide into equal pieces. Roll each piece into a flat round piece. Put in whipped cream and strawberry cubes or Oreo crumbles. Wrap it up, and put in a cupcake liner and serve.
    Dust the rolling pin and dough pieces with cooked glutinous rice flour. How to cook the glutinous rice flour? -Grab a non-stick pan. No need to grease the pan. Stir-fry some glutinous rice flour over low heat for 1-2 minutes. Keep the heat low and keep stirring to avoid burning the flour. When the color of the flour slightly deepened, and you can smell the fragrance of cooked flour, then it is ready.
  5. Roll each piece into a flat round piece. (Diameter is about 12 cm.) Put in whipped cream and strawberry cubes or Oreo crumbles. Wrap it up, and put in a cupcake liner and serve.

Keywords: mochi
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