Mochi is a sweet, chewy Japanese dessert made from glutinous rice flour. Its irresistible texture and subtle flavor pair perfectly with fillings like sweet red bean paste, fruit, or creamy ice cream. The best part? You can make mochi at home in just minutes using the microwave or stovetop.
Below is an easy recipe for classic mochi, plus flavor variations, filling ideas, and pro tips to help yours turn out soft and perfect every time.
⭐ Ingredients
For the mochi dough:
1 cup glutinous rice flour (Mochiko or Shiratamako)
¾ cup water
¼ cup sugar
½ cup cornstarch or potato starch (for dusting)
Optional fillings:
Sweet red bean paste (anko)
Fresh strawberries
Nutella
Ice cream (freeze scoops ahead of time)
🍡 Easy Mochi Recipe (Microwave Method)
This method is fast and perfect for beginners.
1. Mix the Dry Ingredients
In a microwave-safe bowl, whisk together:
1 cup glutinous rice flour
¼ cup sugar
Add ¾ cup water and mix until smooth with no lumps.
2. Microwave in Intervals
Cover the bowl loosely with plastic wrap.
Microwave for 1 minute, then stir with a damp spatula.
Microwave again for 1 minute, stir.
Microwave for 30–60 more seconds until the mixture becomes:
Thick
Sticky
Slightly translucent
This is your mochi dough.
3. Dust Your Work Surface
Generously dust a clean surface with cornstarch or potato starch to prevent sticking.
4. Shape the Mochi
Transfer the hot mochi onto the dusted surface. Sprinkle the top with more starch.
Let it cool for 1–2 minutes, then gently flatten it into a disk.
Cut into 8–10 equal pieces.
5. Fill and Seal
If adding filling (recommended!), place a small spoonful of filling into the center of each piece.
Pinch the edges together to seal, forming a smooth ball.
Place seam-side down.
🍨 Ice Cream Mochi Variation
For a delicious mochi recipe you’ll love with an ice-cream twist:
Scoop ice cream into small balls and freeze solid.
Make the mochi dough as above.
Roll it thinner (about ⅛ inch).
Work quickly—mochi melts the ice cream fast!
Wrap and freeze for 30 minutes before serving.
🌈 Flavor Variations
Make your mochi even more fun with these mix-in ideas:
Matcha Mochi
Add 1–2 teaspoons matcha powder to the flour.
Chocolate Mochi
Add 1 tablespoon cocoa powder to the dry ingredients.
Strawberry Mochi
Mix 1–2 tablespoons strawberry purée into the water (reduce water slightly).
Coconut Mochi
Replace half the water with coconut milk.
💡 Pro Tips for Perfect Mochi
Use glutinous rice flour only. Regular rice flour won’t work.
Work on a heavily dusted surface to prevent sticking.
Use a damp spatula when mixing hot mochi.
Make fillings small so the mochi wraps easily.
Eat fresh! Mochi tastes best the same day.
For ice cream mochi, freeze everything well before assembling.
🧺 Storage
Fresh mochi: Best eaten the same day; keep covered at room temperature.
Filled mochi: Store in an airtight container for up to 2 days.
Ice cream mochi: Freeze up to 1 month.
🎉 Final Thoughts
This delicious mochi recipe you’ll love is simple, versatile, and a joy to make. Whether you prefer classic red bean, indulgent Nutella, or refreshing ice cream mochi, homemade mochi opens up endless flavor possibilities.