Plain Mochi

By • January 26, 2014 • 27 Comments

318 Save


Author Notes: This is only a basic mochi recipe, waiting to be dressed up however you like. You can add about a teaspoon of matcha powder to the dry ingredients to make green tea mochi, or 1/2 teaspoon of flavored extract of your choice to the wet ingredients to flavor it to your liking. I’ve often seen the plain version colored with a few drops of red food coloring, too, to turn it a dainty pink. Finally, you can use it to wrap around fillings, like red bean paste or ice cream.cynthia | two red bowls

Makes about 2 cups of small pieces

  • 1 cup sweet rice (mochiko) flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1 cup water
  • 3/4 cups coconut milk, or about half of a 13.5-ounce can
  • Sweet potato starch or regular cornstarch for dusting
  1. Preheat oven to 275° F. Line a 9- by 13-inch glass baking dish with parchment paper or grease it. (Note: A 9- by 13-inch dish will yield a thin layer of mochi, only about 1/4-inch thick. For thicker mochi, use a 9- by 9-inch glass dish and bake for longer, about 90 minutes.)
  2. In a large bowl, whisk together the mochiko, sugar, and baking powder. In a separate bowl, whisk together the water and coconut milk together. Add the wet ingredients to the dry and whisk until the mixture is smooth and no lumps remain. Unlike most baking, you don’t need to worry about over-mixing the ingredients, since mochi is dense and chewy to begin with. So whisk away! Some recipes even call for mixing all the ingredients, dry and wet, in a food processor all at once, and call it a day.
  3. Pour the mixture into your lined baking dish. Cover tightly with foil and bake for 60 minutes. The mochi is done when it is soft and gelatinous but holds its shape when touched. (It’s important to cover the mochi. Leaving it uncovered, as is the way with Chinese red bean rice cake, will result in a drier, cakier texture.)
  4. Let cool completely or overnight. Dust a surface with your starch (alternatively, you can simply use more mochiko flour) and turn the mochi onto the surface. Sprinkle starch over the mochi. Wrap a knife in Saran wrap to prevent the mochi sticking. Using the wrapped knife, cut the mochi into small pieces, then dust again with starch or flour, and serve!
Jump to Comments (27)

Comments (27) Questions (0)

Default-small
Default-small
Stringio

3 months ago Mona Peng

When you say "cover tightly" does the foil just cover the pan or it has to stick to the mochi? I read different variations on other websites so I wasn't sure. Also, could I use a 8x10 pan if I don't have any others to fit my oven? I wasn't sure how long to bake it last time so i tried 75 min and let it cool, but it came out a bit too soft and wouldn't hold its shape

Tworedbowls2

3 months ago cynthia | two red bowls

It doesn't have to stick to the mochi -- the goal is just to seal the pan as much as possible, so I try and crimp the foil around the lip of the pan if it has one so that it's fairly airtight. If you use a 8x10 pan, I would bake closer to 90 minutes, as noted above (since it's roughly the same size as a 9x9 pan). Was it too soft even after cooling overnight? Sorry you had trouble with this!

Stringio

3 months ago Mona Peng

Right now I poked a knife through and the consistency was sticky but more gel like than solid. I'm not sure what I did wrong, since I thought it'd be more solid. I'm thinking of leaving it in the fridge overnight to see if it'll hold its shape better. Last time it was too soft. I left it out in room temperature overnight so I baked it for an hour 15 min this time to see if it would help. Also, no problem! Maybe I just have trouble with mochi in general :)

Stringio

3 months ago Mona Peng

Right now it seems to be a mochi texture very sticky! I just wondered if I need to bake it longer to make it firm up more?

Default-small

3 months ago Elizabeth

I purchased rice flour to try these but noticed after I got home that it is not sweetened, just plain rice flour. Can I add more sugar to compensate? Or will that make too much of a change in the texture? It's an hour drive to a market that carries rice flour so I'm hoping I can fix this with what I have. Thanks.

Tworedbowls2

3 months ago cynthia | two red bowls

Hi Elizabeth, I'm so sorry, but rice flour will not work for mochi. Sweet rice flour gets its name because it's made from a different type of short-grain rice ("sweet rice," or sticky rice), not because it's sweetened, per se. :( Here's a link with more info: http://www.thekitchn.com... So sorry to be the bearer of bad news! If it's any consolation, Amazon sells a variety of sweet rice flour, which could save you another drive! Here's the brand I like: http://amzn.to/1qZ378b And if you search "sweet rice flour" there are many more options. I hope that helps!

Sarahmenanix

3 months ago Sarah @ Snixy Kitchen

Love this oven version! I've been making it in the microwave, but always feeling a bit guilty about using plastic wrap to cover it. I'm definitely making a whole batch to snack on while I write my dissertation. Maybe I'll need a few batches...

Default-small

3 months ago cynthia ramos

hi i was wondering what you cover the mochi with while baking?

Tworedbowls2

3 months ago cynthia | two red bowls

Yep! Cover tightly with foil while baking.

Cake-3

4 months ago molly yeh

THIS WAS AMAZING!!!!! YAYY CYNTHIA!!!! i couldn't believe my eyes when i saw that i only had light coconut milk on hand (WHO DOES THAT) so i was a little bit nervous, but it totally worked and it's absolutely delicious and i had some in my yogurt this morning :) :)

Default-small

7 months ago lighthouse6

I want to give this a try but it needs a new name. Mochi is a Japanese word that means pounded rice. O-Mochi is not sweet and never made with sugar, coconut milk... It is highly gelatinous rice and water only. You can then dust or top with anything from sweet to savory. My favorite is kinako (roasted soy bean flour mixed with sugar). Your recipe here is a Filipino dessert called bibingka. Which is a totally awesome dessert but nothing like mochi. Only the same type of rice/flour is used. Most mochi you would find in a restaurant is the US is not really mochi but dango balls - they are a very different texture but yummy too. I lived in Japan for 6 years and was involved with an International cooking group you can only imagine all the serious discussions about various types of rice and their "correct" uses : )

Default-small

7 months ago skehias

I had no problem with using Crisco on the pan; slid right out. Also, I did leave a batch uncovered for first half of baking (by accident), then covered it. It was slightly drier but still quite fun and tasty.

Tworedbowls2

7 months ago cynthia | two red bowls

Whew! So glad it still worked out!

Default-small

8 months ago Diane

These are lovely! Very easy recipe, I did the "matcha" version, and used low-fat coconut milk. I think I'll use the full-fat next time, they were a little on the gelee side, but still held together nicely. These are the perfect trifecta in poppable delights: low fat, not too sweet, and vegan. Yay! Thank you for the delightful recipe, Cynthia!

Tworedbowls2

7 months ago cynthia | two red bowls

Thank you for your lovely comment, Diane!! :)

Default-small

7 months ago Diane

You are so welcome! This is the same mochi-addicted Diane from the comments on your site, with the experimental versions. I made another batch today. Ginger this time. My husband: "You're making mochi? Again? I thought you were trying to quit. Do you need help?" lol!

Tworedbowls2

7 months ago cynthia | two red bowls

Oh YAY!! I wanted to ask but then imagined how awkward it would be if it it wasn't you! Ginger -- you've outdone yourself again. I just have to post a link to your comment for anyone who wants more ideas for how to customize this recipe: http://bit.ly/1f4Z5rE ! Definitely the coolest feedback I've ever gotten on a recipe, Diane :) And LOL at your husband -- tell him a gift for mochi-making like yours just can't be suppressed!

Food_critic_kiiiid

8 months ago Rémy Robert

Cynthia, I made these this weekend for my mochi-loving roommate and added almond extract. I didn't think I liked mochi until now -- thank you for converting me! (Also, can we talk about how great it is when it's still warm!?! Gooey and marzipanny.)

Tworedbowls2

7 months ago cynthia | two red bowls

Remy, this comment made my day when I read it! I actually wasn't a huge fan of mochi until I made it myself, either! (And omg, SO good warm. mmmm.) Thanks for letting me know it worked for you :):)

Stringio

8 months ago Brianna Plaza

Never in a million years would I have though you could make mochi at home. All of my frozen yogurt toppings have come true.

Stringio

8 months ago Brianna Plaza

frozen yogurt topping *dreams*...

Default-small

8 months ago Allison (Spontaneous Tomato)

Awesome! I've still never made my own mochi, but I have all of the ingredients at home already... I'll be making this soon!

Stringio

8 months ago Quetzal Cela

How do you wrap it around ice cream???

Tworedbowls2

8 months ago cynthia | two red bowls

I've yet to do this (but am planning to this weekend and will report back!) The mochi is very soft and pliable -- and very sticky -- when it first comes out of the oven. I'm planning to cut squares and stretch them slightly, then place balls of frozen red bean filling in the center (for ice cream, you'd have to scoop out balls of ice cream, then let them refreeze on a baking tray) and wrap the squares around them. I've seen recipes that microwave or cook the dough instead of baking it to keep it less cooked and easier to work with, but will see if this way works. I may also bake in a larger pan to make a thinner layer of mochi. I'll let you know!

Tworedbowls2

8 months ago cynthia | two red bowls

A few microwave methods for you, with slightly different recipes (they omit the coconut milk): http://userealbutter.com... and http://www.maangchi.com...

It's much quicker too -- so now I'm a bit tempted to try this instead ;)

Default-small

7 months ago vlucky

I made this yesterday. Do NOT omit the parchment paper. I only greased the pan and it stuck. Kids loved it regardless.

New_years_kitchen_hlc_only

8 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Amazing! Thank you for posting this. ;o)