Easy mochi

    3 hours 35 min

    Soft, slightly sweet and chewy - these Japanese sweets are made with glutinous rice flour and have a red bean paste centre. It's best to work with frozen bean paste but the mochi themselves are ready in minutes since you use the microwave for this recipe. Serve with steaming hot tea!

    325 people made this

    Serves: 8 

    • 300g sweetened red bean paste
    • 235g glutinous rice flour (mochiko)
    • 1 teaspoon green tea powder (matcha)
    • 235ml water
    • 50g caster sugar
    • 65g cornflour, for rolling out the dough

    Prep:30min  ›  Cook:5min  ›  Extra time:3hr freezing  ›  Ready in:3hr35min 

    1. Wrap red bean paste in foil and place in the freezer for at least 3 hours. Mix glutinous rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with cling film.
    2. Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
    3. Dust work surface with cornflour. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the centre. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornflour and place mochi seam side down in a paper muffin case to prevent sticking. Repeat until all the mochi and red bean paste is used.

    Ingredient note:

    You can find sweetened red bean paste and glutinous rice flour in Asian supermarkets or online.

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    Reviews in English (26)


    Very easy to make. Side note: the mochi dough is SUPER sticky, so be sure to prepare your surface and hands with startch before making the balls. Otherwise, very yummy and easy and fun!  -  20 Jul 2010  (Review from Allrecipes US | Canada)


    Similar to a recipe on RecipeZaar - I didn't have the matcha (and the other recipe doesn't call for it), so I made it without. I've made it twice, experimenting with the microwave time - ours seems to heat things faster than others. You can also switch up the fillings. I've used super thick cheesecake pudding (1 1/2 c soy milk) as well as another batch with peanut butter. The red bean paste is our favorite, but we make due with what we have. Solution for getting the mochi into balls is to put the batch on plastic wrap dusted with potato or tapioca (cornstarch works, too) starch. Get some starch on one hand, put a cut piece into that hand, spoon in the filling, and pinch up the sides with the not-so-dusted hand. Keeps for a day or two in tightly sealed container lined with parchment paper. The pudding ones should be eaten almost right away. Thank you Katrina for sharing!  -  02 Nov 2009  (Review from Allrecipes US | Canada)


    Super good. Super simple. Just beware of burning your hands with the hot mochi mix. I used bean paste out of a pouch and didn't need to freeze it; worked perfectly.  -  06 Jan 2012  (Review from Allrecipes US | Canada)