Mochi — the foundational Japanese glutinous-rice cake
Mochi is the foundational glutinous-rice cake of Japan — pale, soft, stretchy, faintly sweet, eaten on its own or as the wrapper, the stuffing, the topping for hundreds of other sweets. It is made by pounding steamed glutinous (sweet) rice until the grains lose all structure and the mass becomes a smooth, almost taffy-like dough.
i. Origin & history
Mochi has been eaten in Japan for over a thousand years. Traditionally it was pounded in a heavy wooden mortar (usu) with a large mallet (kine) at New Year, in a communal ritual called mochitsuki. Today most domestic mochi is made with shiratamako or mochiko (sweet-rice flours) and water in a microwave or stand mixer.
ii. Ingredients
Makes 8 servings · scroll the side panel to adjust
- 200 g shiratamako or mochiko (sweet rice flour)
- 60 g sugar
- 240 ml water
- 100 g potato starch or cornstarch for dusting
iii. Method
- Whisk flour, sugar and water in a microwave-safe bowl to a smooth slurry. Cover loosely.
- Microwave on full power 90 seconds. Stir vigorously with a wet wooden spoon. Microwave 60 seconds. Stir. Microwave 30 seconds — the mixture should now be glossy, translucent and very stretchy.
- Dust a work surface generously with potato starch. Tip the hot mochi out.
- Dust your hands with starch and shape as needed — into rounds for daifuku, flat squares for grilling, ropes for cutting.
iv. Tips & common mistakes
- Sweet rice flour only. Regular rice flour will not stretch.
- Work hot. Mochi sets quickly; have your tools and any fillings ready.
- Eat fresh. Mochi hardens within hours at room temperature.
v. Variations
Kusa mochi tints the dough green with mugwort. Kuromame mochi presses in cooked black soybeans. Yaki mochi is grilled and brushed with soy sauce — savoury rather than sweet. Mochi forms the wrapper for daifuku, the basis of mochi ice cream, the dumpling in zenzai, and much more.
vi. Common questions
What is mochi?
Mochi is the foundational japanese glutinous-rice cake, from japanese cuisine. It is made by pounding steamed glutinous (sweet) rice until the grains lose all structure and the mass becomes a smooth, almost taffy-like dough
Where is mochi from?
Mochi is from the japanese dessert tradition; the recipe and history are detailed above.
How long does mochi keep?
See the storage note in the Quick facts panel: Same day; freezes well.