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Easy Mochi

Easy Mochi

  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    3 h 35 m
Katrina

Katrina

A lovely Chinese New Year's snack; soft, slightly sweet, and chewy, this is a wonderful traditional dessert. Ready in only minutes. Serve with steaming hot tea!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet 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 plastic wrap.
  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 cornstarch. 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 center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.
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Reviews

sushihorsey
41

sushihorsey

7/21/2010

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!

Nikki
36

Nikki

11/3/2009

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!

Kaarina Wirkki
13

Kaarina Wirkki

1/6/2012

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.

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