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Mochi 餅

Mochi recipe making it at home without a mochi making machine with step by step photo instructions, tips and tricks, how to serve and store.

Prep Time
1 d
Cook Time
mins
Total Time
1 d 50 mins
Servings: 1
Calories: 1027 kcal
Course: Main Course , Breakfast , Snacks
Cuisine: Japanese

Ingredients

  • 1.5 cups short grain Japonica glutinous rice (sweet rice/Mochigome) or 300g *1
  • 1/2 cup Mochi-toriko (such as potato starch or cornstarch) *2

Instructions

A night before pounding mochi
    Cup of Yum
  1. Wash the rice gently under running water, changing and draining the water a few times.
  2. Soak the rice in the large bowl with plenty water overnight.
On the following day
  1. Drain the soaking water.
  2. Start boiling water in a pot. *3
  3. Prepare a bamboo steamer with lining a tightly squeezed wet kitchen cloth on the bottom of the bamboo steamer.
  4. Place the drained rice over the kitchen cloth making a dent in the centre like a donut shape in order for the steam to evenly and efficiently move around the rice.
  5. Put the prepared steamer over the boiling water in the pot and steam for 30- 45 min.
  6. Turn the heat off and empty the steamed rice into a bread machine. *4
  7. Put the lid on and press "knead" and set for 20 minutes. *5
  8. Remove the mochi dough onto a tray with generous amount of mochi-toriko (potato starch/cornstarch) dusted.
  9. Shape into small mochi balls, or into nice round/rectangle/square shapes and slice it 0.4inch (1cm) thick the next day. *6
  10. Serve with red bean paste, sweet soy bean powder, or with grated daikon and soy sauce. *7

Notes

  • *1 If you have a scale measure 300g, cup measurements are American cups. 
  • *2 This ingredient is not going into mochi but it is used for handling the sticky mochi dough. 
  • *3 I used a bamboo steamer method. See other ways to cook in the above post.
  • *4 Some Japanese bread machines have a function to make the entire process. If you have one of those, lucky! Just let the machine do the work.
  • *5 Setting time is an indication only. Each machine is different. When the dough is smooth without any visible rice grains, then it's done.
  • *6 I shaped mine into one small (3-inch, 7.5cm diameter) and one large (4-inch, 10cm diameter) ball for the Kagamimochi.
  • *7 You can eat freshly made mochi with those suggestions or see other recipes using mochi in the post. 

Nutrition Information

Calories 1027kcal (51%) Carbohydrates 227g (76%) Protein 19g (38%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 19mg (1%) Potassium 214mg (6%) Fiber 8g (32%) Calcium 31mg (3%) Iron 4mg (22%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 1027

% Daily Value*

Calories 1027kcal 51%
Carbohydrates 227g 76%
Protein 19g 38%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 19mg 1%
Potassium 214mg 5%
Fiber 8g 32%
Calcium 31mg 3%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.