Ingredients
Method
- In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth and combined.
- Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute. Stir with a wet spatula, then microwave for another 1–2 minutes until the mixture turns sticky and slightly translucent.
- Dust a clean surface or baking sheet with cornstarch to prevent sticking. Transfer the hot mochi dough onto the surface.
- Use a knife or bench scraper to divide the dough into 8 equal portions. Dust hands generously with cornstarch.
- Flatten each portion into a round disc. If filling, place a small spoonful of red bean paste in the center, then pinch edges together to seal.
- Roll gently into a ball and dust lightly with more cornstarch.
- Serve immediately or store covered at room temperature for up to a day.
Nutrition Facts (per serving)
Notes
Mochi hardens quickly, so work fast while shaping.
For variety, fill mochi with ice cream, fruit, or Nutella instead of red bean paste.
Always use glutinous rice flour (mochiko), not regular rice flour, for proper texture.
For variety, fill mochi with ice cream, fruit, or Nutella instead of red bean paste.
Always use glutinous rice flour (mochiko), not regular rice flour, for proper texture.