Best 20 Mochi Recipes

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In the realm of delectable treats, mochi stands out as a delightful confection with a rich history and a captivating texture. Originating in Japan, mochi is a soft, chewy rice cake made from glutinous rice flour, pounded until it reaches a smooth and elastic consistency. While traditionally associated with Japanese cuisine, mochi has gained worldwide popularity, inspiring culinary creations that blend tradition with innovation.

This article presents a comprehensive guide to mochi, encompassing a diverse range of recipes that cater to various tastes and preferences. From the classic Botamochi, a sweet rice cake filled with sweet red bean paste, to the savory Isobeyaki, a grilled mochi coated in a flavorful soy glaze, this collection offers a tantalizing array of options.

For those seeking a delightful breakfast or afternoon snack, the Kinako Mochi and Hanabira Mochi recipes provide a perfect balance of sweetness and texture. The Kinako Mochi enrobes soft mochi in a delicate dusting of roasted soybean powder, while the Hanabira Mochi resembles a delicate flower, filled with a sweet red bean paste center.

If you're in the mood for a more substantial meal, the savory Chikara Udon and Zoni soup recipes are sure to satisfy. Chikara Udon combines chewy mochi with thick udon noodles in a rich broth, while Zoni, a traditional New Year's soup, features mochi alongside an assortment of vegetables and protein.

For those with a penchant for sweet treats, the Ichigo Daifuku and Sakura Mochi recipes offer a delightful burst of flavor. Ichigo Daifuku encases a sweet strawberry within a soft mochi exterior, while Sakura Mochi is a delicate pink rice cake wrapped in a pickled cherry leaf, filled with sweet red bean paste.

Whether you're a seasoned mochi enthusiast or a curious culinary explorer, this collection of recipes promises a delightful journey through the world of mochi. From classic Japanese flavors to innovative twists, there's something for every palate to savor.

Let's cook with our recipes!

SWEET MOCHI WITH RED BEAN FILLING



Sweet Mochi With Red Bean Filling image

Nothing compares to the texture of fresh mochi, the sweet, delightfully chewy Japanese rice dough. And when you make it yourself (which takes about 10 minutes), you can really enjoy it fresh, at the peak of its textural pleasures. Chop up the cooled mochi and toss it in roasted soybean flour, and it's ready to go as a sweet snack or ice cream topping. Or, as in this recipe, put in some extra time and wrap the sticky dough around a simple red bean filling to make daifuku. The pastry chef Tomoko Kato uses shiratamako flour processed in Japan, but mochiko flour can be easier to find, and the results are similar.

Provided by Tejal Rao

Categories     dessert

Time 3h

Yield 20 pieces

Number Of Ingredients 6

1 cup/200 grams dried azuki beans
3/4 cup/150 grams sugar
1/4 teaspoon salt
Potato starch, for dusting
1 cup/150 grams mochiko flour (also known as sweet rice flour or glutinous rice flour)
3/4 cup/150 grams sugar

Steps:

  • Make the filling: Rinse the beans and transfer to a large pot. Cover the beans with water and bring to a boil; drain. Cover the beans again with water and this time simmer until they are completely tender, about an hour to an hour and a half, adding more water if necessary to keep the beans submerged. Drain.
  • Purée the drained beans in a food processor or blender to make a smooth paste. If the beans are too dry to catch the blades, add a few tablespoons of water. Return the bean purée to the same pot and stir in the sugar and salt. Cook over medium-low heat, stirring occasionally, until most of the water has evaporated and the purée is very thick, 10 to 15 minutes. Spread bean paste in a wide, shallow container and refrigerate until firm and cool.
  • Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a large circle; set aside. In a bowl, whisk together the mochiko flour and 1 1/3 cup/300 milliliters water until smooth. Pour mixture through a mesh strainer into a saucepan, using the whisk to help push it through if necessary. Add the sugar and mix well. Switch to a heatproof spatula and cook the mixture over medium heat, stirring constantly, until it thickens and comes together as one big, smooth, shiny mass that can hold its shape, 5 to 7 minutes.
  • Using a starch-dusted knife, cut the dough into 20 even pieces. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Set on the parchment-lined baking sheet with the seam on the bottom. Eat the filled mochi the day they're made, or cover and store in the refrigerator for 1 day.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 15 grams

MOCHI CAKE, ANY WAY YOU WANT IT



Mochi Cake, Any Way You Want It image

Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even be made dairy-free by using coconut oil and milk. Our recipe is based on Hawaiian butter mochi, but is less sweet and highly adaptable. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don't want to add a powdered flavoring. Bake in a round cake pan for elegant wedges, a baking pan for gooey squares, or a muffin pan for more crispy-chewy edges.

Provided by Anna Stockwell

Categories     Butter     Egg     Coconut     Wheat/Gluten-Free     Dessert     Dairy Free

Yield One 9"-diameter cake, one 8x8" square cake, or 14 standard cupcakes

Number Of Ingredients 11

6 Tbsp. unsalted butter or virgin coconut oil, melted, plus more for pan
1½ cups (300 g) sugar, plus more for pan
1 (13.5-oz.) can unsweetened coconut milk or 1⅔ cups half-and-half
2 large eggs
2 tsp. vanilla extract
1 tsp. kosher salt
2 cups (254 g) glutinous sweet rice flour, preferably Koda Farms Blue Star Mochiko
3 Tbsp. powdered flavoring of choice (such as unsweetened cocoa powder, pandan leaf powder, or malted milk powder) or 1 Tbsp. matcha powder plus 2 Tbsp. glutinous sweet rice flour or 3 Tbsp. glutinous sweet rice flour
1 tsp. ground spice of choice (such as cinnamon, cardamom, or turmeric)
1 tsp. baking powder
¼-⅓ cup unsweetened shredded coconut or sesame seeds

Steps:

  • Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it).
  • Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
  • Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds.
  • Bake until top begins to crack and cake springs back when gently pressed, 55-65 minutes for cake and 45-55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely.
  • Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.

CHI CHI DANGO MOCHI



Chi Chi Dango Mochi image

Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly.

Provided by dewny (dewny)

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h10m

Yield 36

Number Of Ingredients 8

1 pound mochiko (glutinous rice flour)
2 ½ cups white sugar
1 teaspoon baking powder
2 cups water
1 teaspoon vanilla extract
1 (14 ounce) can coconut milk
¼ teaspoon red food color
1 ½ cups potato starch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
  • In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
  • Cover the pan with foil and bake for 1 hour. Allow to cool completely.
  • Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 29 g, Fat 2.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 11.8 mg, Sugar 13.9 g

BUTTER MOCHI CAKE



Butter Mochi Cake image

This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi. Traditional Japanese mochi is made from sweet rice flour mixed with water, steamed, and formed into small patties filled with sweetened red bean paste and lightly dusted with confectioner's sugar. This butter mochi cake is a westernized version of the traditional mochi, for it incorporates butter, milk, eggs, and vanilla and is baked.

Provided by YI-FUN HSUEH

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h40m

Yield 12

Number Of Ingredients 8

½ cup unsalted butter, melted
1 ¼ cups white sugar
3 eggs
1 teaspoon vanilla extract
3 cups rice flour
1 teaspoon baking powder
3 cups milk
1 (18.75 ounce) can sweetened red bean paste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
  • In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
  • Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 79.6 g, Cholesterol 71.7 mg, Fat 10.7 g, Fiber 2.2 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 168.9 mg, Sugar 23.9 g

MOCHI



Mochi image

Sticky, chewy mochi Taiwanese/Japanese style. All you need is a microwave! Recipe can be multiplied, but I usually just make a small batch.

Provided by Crystella

Categories     Dessert

Time 33m

Yield 2 serving(s)

Number Of Ingredients 4

7 tablespoons glutinous-rice flour (can be mochiko, but I used a Thai brand)
5 tablespoons boiling water
1 tablespoon sugar
1/4 cup roasted unsalted peanuts (best if skinned, too)

Steps:

  • In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar.
  • While mixing with a spoon or small stiff spatula, pour in the boiling water.
  • Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!).
  • Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave.
  • Meanwhile, grease a ziploc bag well.
  • Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). Don't burn yourself!
  • While the mochi is still warm, start kneading. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Knead for about 7~10 minutes, or to the consistency (chewiness) you want.
  • To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. Do not add sugar to the coating! Because the sugar will dissolve with the moisture in the mochi, making it super sticky.
  • Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Separate the balls with greased scissors, or with chopsticks =P.
  • Enjoy!
  • Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).

BUTTER MOCHI



Butter Mochi image

This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits.

Provided by Lea Kanaya Wong

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h15m

Yield 24

Number Of Ingredients 9

3 ½ cups sweet rice flour (mochiko)
2 ½ cups white sugar
2 tablespoons baking powder
5 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups milk
1 (14 ounce) can coconut milk
½ cup melted butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
  • Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
  • Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 41.2 g, Cholesterol 50.5 mg, Fat 9 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 174.2 mg, Sugar 22.1 g

THE BEST BUTTER MOCHI



The Best Butter Mochi image

Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.

Provided by AsianHawaiiGirl

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 30

Number Of Ingredients 9

1 (16 ounce) box mochiko (sweet rice flour)
2 cups white sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
3 eggs
2 teaspoons vanilla extract
1 (14 ounce) can coconut milk
1 (12 fluid ounce) can evaporated milk
½ cup unsalted butter, melted and cooled

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
  • Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
  • Whisk eggs and vanilla extract together in a small bowl.
  • Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
  • Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
  • Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 55 mg, Sugar 14.8 g

ONO BUTTER MOCHI



Ono Butter Mochi image

This recipe for mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base. A great dessert for any tropical themed party.

Provided by SAXONY

Categories     Desserts

Time 1h5m

Yield 12

Number Of Ingredients 8

1 pound mochiko (glutinous rice flour)
2 ½ cups white sugar
1 teaspoon baking powder
½ cup butter, melted
3 cups whole milk
5 eggs
1 teaspoon vanilla extract
1 cup sweetened, flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
  • Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.

Nutrition Facts : Calories 463.2 calories, Carbohydrate 78.2 g, Cholesterol 103.9 mg, Fat 14 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 8.4 g, Sodium 155.6 mg, Sugar 46.9 g

MATCHA MOCHI DOUGHNUTS



Matcha Mochi Doughnuts image

Provided by Molly Yeh

Categories     dessert

Time 1h30m

Yield 12 doughnuts

Number Of Ingredients 18

1/4 cup glutinous rice flour
3 tablespoons whole milk
2 cups glutinous rice flour, plus more for kneading
1/3 cup granulated sugar
1 tablespoon matcha powder
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup whole milk
3 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1 large egg, beaten
Vegetable oil, for frying
1 1/2 cups confectioners' sugar
1 tablespoon matcha powder
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
3 to 4 tablespoons whole milk, plus more as needed
Sprinkles, for topping, if desired

Steps:

  • For the starter: Mix the rice flour and milk in a small microwave-safe bowl until smooth. Microwave for 20 seconds and stir (the mixture will be very thick). Microwave for 10 seconds, then stir. The mixture should now be very sticky (it will pull like a rubber band when stretched upwards with a spoon) and have gone from white to translucent. If not, microwave for 10 seconds more. Set aside to cool slightly.
  • For the doughnuts: Combine the rice flour, granulated sugar, matcha powder, baking powder and salt in the bowl of an electric mixer. Mix with the paddle attachment on low just to combine. Whisk together the milk, butter, vanilla and egg in a spouted measuring cup. Add to the mixer bowl and beat on medium to combine. Scrape in all of the starter and mix until the dough comes together. Mix on high speed until very smooth, 1 to 2 minutes. (The dough will not clean the sides of the bowl and be slightly sticky to the touch.)
  • Dust your work surface with rice flour and empty the dough onto the counter. Knead until soft and smooth (almost like Play-Doh). Cut 12 (4-by-4-inch) squares of parchment. Roll the dough to a scant 1/2 inch and cut as many circles as you can with a 1 1/4-inch ring cutter. Reroll to cut more circles. Group 6 dough rounds on a piece of parchment in the shape of a circle, with the pieces touching and a hole in the middle. Pat gently to seal the pieces together. Repeat with the remaining circles to get about 12 doughnuts.
  • Meanwhile, heat about 2 inches of oil in a large Dutch oven to 340 degrees F.
  • To fry, slide the doughnuts, still on the paper, into the hot oil in batches of 4. Let fry about 30 seconds, then remove the papers and discard. Continue to fry until cooked, 5 to 6 minutes total per batch. Let cool completely before glazing.
  • For the glaze: Whisk the confectioners' sugar and matcha in a small bowl to combine. Whisk in the lemon juice, vanilla and 3 tablespoons of the milk to make a smooth, thick glaze. (Gradually add 1 tablespoon more milk if needed.) If the glaze is still too thick (it should run leisurely from a spoon), add more milk a teaspoon at a time to reach the desired consistency.
  • Dip the top of each doughnut in the glaze and then into the sprinkles if using. Place on a baking rack to dry and harden.

CHOCOLATE BUTTER MOCHI



Chocolate Butter Mochi image

A chocolatey twist on an old Hawaiian favorite! So irresistible and buttery smooth melts in your mouth! A great mochi alternative to traditional brownies. Serve with whipped cream on top if you dare. It's quite addicting.

Provided by KokinaGoddess

Categories     Desserts     Chocolate Dessert Recipes

Time 2h11m

Yield 24

Number Of Ingredients 10

2 cups sweet rice flour (mochiko)
1 ¾ cups white sugar
3 tablespoons cocoa powder
1 tablespoon baking soda
½ cup butter
1 cup chocolate chips
1 (13 ounce) can coconut milk
1 (12 fluid ounce) can evaporated milk
2 eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Sift mochiko, sugar, cocoa powder, and baking soda together in a bowl.
  • Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Stir in chocolate chips until smooth and creamy.
  • Beat coconut milk, evaporated milk, and eggs together in a bowl. Add vanilla extract. Add chocolate-butter mixture and stir until incorporated. Add to the flour mixture slowly, whisking by hand until well incorporated and no lumps remain. Pour into the prepared pan.
  • Bake in the preheated oven until set, about 55 minutes.
  • Cool completely before cutting, about 1 hour. Cut with a plastic knife; mochi sticks to metal.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 32 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 7.5 g, Sodium 199.5 mg, Sugar 20.2 g

GREEN TEA MOCHI ICE CREAM



Green Tea Mochi Ice Cream image

I've had mochi many times in restaurants and have always been fascinated by its unique combination of taste and texture; but I had absolutely no clue how it was done. I basically still don't, but regardless, this was my first attempt and I look forward to lots of criticism.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 4h35m

Yield 10

Number Of Ingredients 7

10 small scoops vanilla ice cream
½ cup sweet rice flour
½ cup cold water
1 pinch salt
2 tablespoons white sugar
1 teaspoon green tea powder (matcha)
1 tablespoon cornstarch, or as needed

Steps:

  • Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap.
  • Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.
  • Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk green tea powder into rice flour mixture.
  • Cover the rice flour mixture bowl with plastic wrap; microwave for 2 minutes. Stir rice flour mixture, re-cover the bowl with plastic wrap, and microwave until mochi dough is thick and sticky, about 1 1/2 minutes more.
  • Lightly dust a work surface with cornstarch. Turn mochi dough out on prepared work surface. Roll dough into a 1/8-inch thick rectangle; cut dough into 10 equal squares.
  • Remove ice cream balls from plastic wrap. Place 1 ice cream ball in the center of 1 mochi dough square. Gather mochi dough together to cover the ice cream ball completely, pinch the edges together at the base, and cut off any excess dough. Repeat with remaining ice cream and dough squares.
  • Tightly cover each mochi ball in plastic wrap and place in egg carton, seam-side down. Freeze until firm, about 2 hours.

Nutrition Facts : Calories 83.4 calories, Carbohydrate 14.6 g, Cholesterol 9.2 mg, Fat 2.4 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 32.8 mg, Sugar 7 g

COCONUT-GLAZED HAWAIIAN BUTTER MOCHI RECIPE BY TASTY



Coconut-Glazed Hawaiian Butter Mochi Recipe by Tasty image

Coconut-glazed Hawaiian butter mochi is the perfect blend of Filipino bibingka and Japanese mochi. Rice flour gives the cake a chewy, gooey texture that makes this dessert irresistible.

Provided by Aleya Zenieris

Categories     Snacks

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

nonstick cooking spray, for greasing
½ cup unsalted butter
1 ½ cups granulated sugar
4 large eggs, room temperature
1 ½ teaspoons vanilla extract
1 ½ teaspoons baking powder
16 oz glutinous rice flour
12 oz evaporated milk
14 oz coconut milk
1 cup powdered sugar
3 tablespoons coconut milk, plus more if needed
½ cup unsweetened shredded coconut, toasted

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
  • In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, and beat until fully incorporated. Add the vanilla, baking powder, and mochiko flour and whisk until fully combined. Add the evaporated milk and coconut milk and whisk until a smooth batter is formed.
  • Transfer the batter to the prepared baking dish and spread in an even layer, then bake for 45-50 minutes, until golden brown. Let the butter mochi cool to room temperature in the pan.
  • While the butter mochi cools, make the glaze: In a medium bowl, whisk together the powdered sugar and coconut milk until smooth and thick. Add more coconut milk, 1 tablespoon at a time, if needed.
  • Once the butter mochi has cooled, spread the glaze all over the top and sprinkle with the toasted shredded coconut. Slice into small squares and serve.
  • Enjoy!

Nutrition Facts : Calories 699 calories, Carbohydrate 95 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, Sugar 43 grams

PURPLE YAM AND COCONUT MOCHI (UBE BIBINGKA)



Purple Yam and Coconut Mochi (Ube Bibingka) image

Purple yams bring brilliant color to these sweet and chewy coconut mochi cakes. For an extra flourish, you can top them with diced fresh mango. Candied pineapple or dried papaya are also good toppers.

Provided by Yana Gilbuena

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h35m

Yield 25

Number Of Ingredients 15

2 banana leaves
cooking spray
1 ⅔ cups sweet rice flour (mochiko)
1 ¼ cups rice flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup water
¾ cup unsweetened coconut milk
½ (12 ounce) jar ube yam spread
2 teaspoons ube extract (such as McCormick®)
⅔ cup macapuno (preserved young coconut strings)
1 tablespoon muscovado sugar
3 tablespoons butter, divided
¼ cup muscovado sugar
2 tablespoons toasted flaked coconut

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 9x9-inch baking pan with banana leaves or parchment paper and coat with cooking spray.
  • Whisk rice flours, baking powder, and salt together in a large bowl, then stir in the water and coconut milk. Add ube spread and ube extract. Fold in macapuno and 1 tablespoon muscovado. Pour into the prepared pan.
  • Bake in the preheated oven until top starts to crack and leaves turn brown, about 35 minutes. Brush top with 1 tablespoon butter, then bake until a toothpick inserted in center comes out clean, about 20 minutes more.
  • Melt remaining 2 tablespoons butter in a small saucepan over medium heat. Stir in 1/4 cup muscovado sugar; cook, stirring, until it starts to boil. Remove from heat and pour over warm mochi, covering evenly. Sprinkle with toasted coconut. Let cool, at least 30 minutes.
  • Use banana leaves to lift mochi out of the pan. Cut into 25 small squares; cut squares diagonally into triangles.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 24.5 g, Cholesterol 3.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.3 g, Sodium 47 mg, Sugar 1.1 g

MICROWAVE MOCHI



Microwave Mochi image

A microwavable form of the Japanese dessert made with sweet rice flour. More varied and interesting flavors are available as well.

Provided by DINKYPIE

Categories     World Cuisine Recipes     Asian     Japanese

Time 15m

Yield 25

Number Of Ingredients 7

1 ½ cups mochiko (glutinous rice flour)
1 cup white sugar
1 ½ cups water
2 drops distilled white vinegar
½ cup potato starch
¼ cup white sugar
¼ teaspoon salt

Steps:

  • In a medium bowl, mix together the mochiko, 1 cup of sugar, and water until well blended. Mix in the 2 drops of vinegar to soften. Pour into a microwave-safe dish, and loosely cover with plastic. Microwave for 8 to 10 minutes on HIGH. Remove, and let cool until cool enough to handle.
  • In a small bowl, combine the potato starch, 1/4 cup sugar, and salt. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife. Metal knives tend to stick too much. Roll the pieces in the potato starch mixture.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 19.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.6 g, Sodium 23.5 mg, Sugar 10 g

LEMON MOCHI CAKE



Lemon Mochi Cake image

I wanted to use my mochiko flour and found this recipe online from the Honolulu advisor. I tweaked it by adding less sugar and skipping the coconut and it turned out so well. It's like mochi but more cake-y or like a cake but chewy. Definitely will make again! Tastes even better the next day.

Provided by thecookingwimp

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 24

Number Of Ingredients 8

3 ½ cups mochiko (sweet rice flour) (such as Koda Farms®)
2 cups white sugar
1 (3.4 ounce) package instant lemon pudding mix
4 teaspoons baking powder
3 cups milk
½ cup butter, melted
5 eggs, lightly beaten
2 teaspoons lemon extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir mochiko, sugar, pudding mix, and baking powder together in a bowl and use a whisk to combine. Whisk in milk and beat out lumps. Whisk in melted butter, then egg, then lemon extract. Pour mixture into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 40.7 g, Cholesterol 51.4 mg, Fat 5.7 g, Protein 4 g, SaturatedFat 3.1 g, Sodium 188.4 mg, Sugar 18.4 g

ICE CREAM MOCHI



Ice Cream Mochi image

What is better than enjoying a scoop of Ice Cream on a hot summer day? Well, that would be enjoying Ice Cream Mochi on a hot Summer day! These Ice Cream Mochi will be the next viral hit in the food industry for sure!

Provided by Amy T.

Categories     Dessert

Time 50m

Yield 12 Mochi, 12 serving(s)

Number Of Ingredients 6

10 tablespoons glutinous-rice flour
6 tablespoons rice flour
1 cup water
6 tablespoons sugar
1/2 cup potato starch
2 pints ice cream, any flavor

Steps:

  • Line cupcake liners in a mini muffin pan. With a cookie dough scoop, scoop out ice cream onto the liners. Keep in freezer until solid, about 1 hour.
  • In a large microwave-safe mixing bowl, sift glutinous rice flour, rice flour, and sugar together. Add water and whisk mixture until well incorporated.
  • Cover the bowl with plastic wrap leaving a small opening uncovered. Heat the mixture on high in the microwave for 1 1/2 minute.
  • Take it out and stir with a wet silicone spatula. Cover the bowl and heat on high for another 1 minute. Again, stir with a wet spatula and heat mixture for a final 30 seconds or until the mixture is cooked through. It'll be slightly translucent when the flour is cooked.
  • Wrap the mochi dough with plastic wrap and refrigerate until completely cooled.
  • Dust the surface of a parchment paper with potato starch and place the cooled mochi dough on top and dust off with more potato starch. With a rolling pin, roll the mochi dough until it's about 3/8-inch thick.
  • Cut mochi dough with a large round cookie cutter, dust off excess starch. Place each mochi dough on a small piece of plastic wrap and repeat with the remaining cut-out dough.
  • Place a scoop of prepared ice cream onto a mochi dough round, wrap the ice cream and seal the edges. Wrap each with the plastic wrap and place back into the muffin pan and chill in the freezer for 30 minutes, or until ready to serve. Enjoy!

Nutrition Facts : Calories 187.4, Fat 5, SaturatedFat 3, Cholesterol 19.4, Sodium 39.5, Carbohydrate 32.8, Fiber 1, Sugar 15.9, Protein 2.8

OZONI (MOCHI SOUP)



Ozoni (Mochi Soup) image

People in Japan and the Japanese diaspora hold mochi-making parties in late December, taking turns swinging an enormous mallet, pounding sticky rice in a hollowed-out stump until smooth and stretchy, then shaping it into balls or disks. Some of the mochi is eaten fresh with sweet or savory toppings, and some is offered plain to the spirits. (Stores sell it for anyone too busy to make it.) On New Year's Day, hardened mochi pieces are reheated and used in ozoni soup. In Kyoto, round vegetables and mochi bob around in a pale miso soup; in Tokyo, rectangular mochi is served in shoyu broth; in Kanazawa, people add multicolored mochi and sweet shrimp to clear dashi; and in Fukui, it's red miso soup with mochi and nothing else. This recipe, from Corinne Nakagawa Gooden, originates in Hiroshima, and came to Seattle with her grandmother Hisaye Sasaki in the early 1900s.

Provided by Hannah Kirshner

Categories     soups and stews, appetizer, main course

Time 1h

Yield 8 servings

Number Of Ingredients 8

1 pound chicken wings, necks, feet or meaty bones
1 1/2 teaspoons fine sea salt, plus more as needed
3 tablespoons mirin
4 golf ball-size or 2 egg-size satoimo (taro root)
3 ounces mizuna (about 4 cups), roots trimmed and discarded, stems and leaves cut into 2-inch lengths
8 to 16 (¼-inch-thick) slices Naruto kamaboko (red-and-white spiraled fishcake)
1 yuzu or Meyer lemon
8 pieces plain mochi (see Note)

Steps:

  • Make the chicken stock: Rinse the chicken parts. In a pot, bring the chicken, 1 1/2 teaspoons salt and 2 quarts water to a simmer over medium-high heat. Continue to cook at a low simmer for 30 minutes, reducing the heat as needed to prevent a full boil (which would cloud the broth).
  • Strain the broth and discard the chicken or reserve the meat for another use. Add the mirin to the broth and set aside.
  • Bring a medium saucepan of water to a boil. Add the satoimo and blanch until the skin is soft enough to slip off easily, about 3 minutes. Drain the satoimo, then use a spoon to scrape off the skin. Slice the satoimo into ¼-inch-thick rounds, then transfer them to a small saucepan. Add enough of the chicken broth to cover. Bring to a boil over high, then reduce the heat to simmer until soft, about 15 minutes.
  • In lacquerware soup bowls or other small bowls, neatly arrange mizuna, satoimo and 1 or 2 slices of Naruto. Peel one or two long strips from the yuzu, then cut the strips very thinly crosswise. In a medium saucepan, reheat the chicken stock. Taste and adjust salt as needed.
  • To serve, heat the mochi until puffy and soft, for a few minutes in a toaster oven or under the broiler, or 30 seconds on high in a microwave, and add it to the bowls. Immediately ladle about 1/2 cup hot broth into each bowl - before the mochi hardens - and garnish with a pinch of yuzu peel.

CHOCOLATE-GLAZED MOCHI DOUGHNUTS



Chocolate-Glazed Mochi Doughnuts image

Bite into this Japanese-inspired sweet fried doughnut from Tieghan of Half Baked Harvest.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 10

Number Of Ingredients 17

2 cups sweet rice flour (mochiko), divided
3 tablespoons milk
½ cup milk
1 egg
¼ cup granulated sugar
1 ½ teaspoons baking powder
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
Reynolds® Parchment Paper
2 cups powdered sugar
6 tablespoons unsalted butter, melted
1 teaspoon vanilla
5 tablespoons warm water, or as needed
⅓ cup coconut milk
12 ounces dark chocolate, chopped
⅓ cup powdered sugar
Flaky sea salt, for topping

Steps:

  • In a microwave-safe bowl, whisk together 1/4 cup sweet rice flour and 3 tablespoons milk. Microwave on high for 30 seconds, stir and then cook another 20 to 30 seconds longer or until the dough is cooked through, looks opaque and is bouncy, but not so cooked that it is dry. The mixture should still be moist. Set aside to cool slightly.
  • In the bowl of a stand mixer with the dough hook attached (you can also do this by hand, but a stand mixer makes it much easier), add the remaining 1 3/4 cups sweet rice flour, 1/2 cup milk, egg, granulated sugar, baking powder, butter and vanilla. Add the cooled, cooked rice flour mixture.
  • Knead the dough on low speed until the dough comes together. Increase the speed to medium and knead until the mixture is completely smooth and mixed, about 3 to 5 minutes. The dough will be sticky.
  • Line a baking sheet with Reynolds® Parchment Paper.
  • Sprinkle a clean surface with rice flour and scrape the dough out onto the floured surface. Sprinkle the dough with enough flour to prevent it from sticking. Roll the dough out until is it 1/2 inch thick. Cut out as many doughnuts as you can, using a 3-inch biscuit cutter for the doughnuts and a 1-inch biscuit cutter for the doughnut holes. Place the doughnuts on the prepared baking sheet as you work. Gather any scraps of dough back into a ball and roll the dough out. Cut as many doughnuts as you can and repeat the process, you should get around 10 doughnuts.
  • In a heavy-bottomed pot, heat 3 to 4 inches of oil to 330 degrees F. Do not let the oil go over 350 degrees F - or the doughnut will burn before the insides are fully cooked. Fry the doughnuts in batches for 2 to 3 minutes per side. Drain onto a paper towel lined baking tray. Repeat until all the doughnuts have been fried. Allow to cool slightly before glazing.
  • If dipping the doughnuts in the vanilla glaze first, do so now and let them dry on a cooling rack for 5 minutes before dipping in the chocolate glaze.
  • Vanilla Glaze (optional): In a bowl, whisk together the powdered sugar, butter and vanilla. Add water, 1 tablespoon at a time, until the glaze has reached your desired consistency. Dunk each doughnut in the glaze and allow any excess to drip off. Place the doughnut on a cooling rack and repeat with the remaining doughnuts.
  • Chocolate Glaze: Place the cream in a small sauce pan and bring to a simmer. Remove from the heat and stir in the chocolate until melted and smooth. Add the powdered sugar and vanilla, stirring until smooth. Let cool slightly.
  • Dip or drizzle each doughnut with the glaze. Sprinkle with flaky sea salt. Eat.

Nutrition Facts : Calories 558.7 calories, Carbohydrate 80.1 g, Cholesterol 48.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 15.3 g, Sodium 267.7 mg, Sugar 50.1 g

COCONUT BUTTER MOCHI



Coconut Butter Mochi image

This recipe has less sugar and fat than most butter mochi recipes. Baking for 90 minutes seems a lot, but it makes the crust nice and crispy. Extra coconut flavor from coconut milk and coconut flakes for coconut lovers!

Provided by mineko

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h45m

Yield 12

Number Of Ingredients 10

1 pound sweet rice flour (mochiko)
1 pound white sugar
½ cup brown sugar
1 teaspoon baking powder
1 (14 ounce) can coconut milk
10 ounces milk
4 eggs
1 teaspoon vanilla extract
1 cup sweetened coconut flakes
¼ cup butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix together mochiko, white sugar, brown sugar, and baking powder in a large bowl.
  • Whisk coconut milk, milk, eggs, and vanilla extract together in a bowl. Add to mochiko mixture and stir to combine. Add coconut flakes and melted butter and stir to combine. Pour into the prepared baking dish.
  • Bake in the preheated oven until set and golden on top, about 1 1/2 hours.

Nutrition Facts : Calories 480.4 calories, Carbohydrate 82.8 g, Cholesterol 74.2 mg, Fat 15.1 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 11.1 g, Sodium 126 mg, Sugar 50.7 g

BUTTER MOCHI CUPCAKES



Butter Mochi Cupcakes image

For those who like the edges of butter mochi, this recipe is for you.

Provided by Rachelle Zhang

Categories     Desserts     Cakes

Time 1h5m

Yield 12

Number Of Ingredients 8

½ (16 ounce) box mochiko (sweet rice flour)
1 cup powdered sugar
¾ teaspoon baking powder
½ stick unsalted butter, melted
½ (14 ounce) can coconut milk
½ (12 fluid ounce) can evaporated milk
2 large eggs
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
  • Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
  • Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
  • Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 27.8 g, Cholesterol 45.7 mg, Fat 9.5 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 61.6 mg, Sugar 12.1 g

Tips:

  • Before you start making mochi, make sure to wash and soak the glutinous rice for at least 4 hours, or overnight.
  • When steaming the glutinous rice, use a steamer basket lined with cheesecloth or parchment paper to prevent the rice from sticking to the steamer.
  • Once the rice is cooked, transfer it to a large bowl and let it cool slightly before pounding it.
  • When pounding the rice, use a wooden mallet or pestle and pound the rice until it is smooth and sticky.
  • If the mochi is too sticky, you can add a little bit of cornstarch to help it come together.
  • When shaping the mochi, you can use your hands or a mochi maker to form the mochi into balls or other desired shapes.
  • To prevent the mochi from sticking to your hands, you can lightly coat your hands with oil or water.
  • Mochi can be filled with a variety of different fillings, such as sweet bean paste, fruit, or nuts.
  • Mochi can be served immediately, or it can be stored in the refrigerator for up to 2 days.

Conclusion:

Mochi is a delicious and versatile Japanese rice cake that can be enjoyed in a variety of ways. With a little bit of practice, you can easily make mochi at home using simple ingredients and techniques. So next time you're looking for a sweet and chewy treat, give mochi a try!

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