Soft, chewy rice cakes with sweet red bean filling
Mochi (Japanese Rice Cakes)
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
6
12 pieces
Difficulty
Medium
Cost
Budget
$
Mochi (Japanese Rice Cakes)
Soft, chewy rice cakes with sweet red bean filling
★4.5(21)
Pillowy soft glutinous rice cakes wrapped around a sweet red bean paste filling. The quintessential Japanese confection with an irresistibly chewy, stretchy texture.
15m
Prep Time
5m
Cook Time
20m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Mochi is Japan's most beloved sweet—stretchy, chewy rice dough that wraps around any filling from red bean to ice cream. The microwave method makes it accessible to home cooks.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Mochi (Japanese Rice Cakes) special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 1 cup mochiko (glutinous rice flour)
- 3/4 cup water
- 1/4 cup sugar
- 1/2 cup anko (sweet red bean paste)
- Potato starch or cornstarch for dusting
- Food coloring (optional)
Instructions
- 1
Mix mochiko, sugar, and water in a microwave-safe bowl until smooth.
- 2
Cover with plastic wrap and microwave 1 minute. Stir, then microwave another 1 minute until translucent and sticky.
- 3
Turn the hot mochi out onto a surface dusted heavily with potato starch.
- 4
Pinch off 12 equal portions. Flatten each into a disk, place a teaspoon of red bean paste in the center, and pinch closed.
- 5
Dust with more starch and arrange seam-side down. Serve at room temperature.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
MochikoShiratamako (glutinous rice flour)
Another Japanese glutinous rice flour that produces slightly smoother mochi
Red bean pasteNutella or peanut butter
Fun, non-traditional fillings that pair well with the chewy exterior
DepthPantry
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
Why the pantry staple matters
This style of cooking leans heavily on a few foundational condiments. A better soy sauce is usually the fastest pantry upgrade to notice.
The savory base here starts with a more useful bottle, not another gadget.
- Useful across marinades, stir-fries, and dipping sauces
- Gives the final dish a fuller savory backbone
If this cuisine shows up regularly in your kitchen, soy sauce is one of the best-value pantry upgrades.
Shop soy sauce for this recipeTips & Storage
Pro Tips
Work quickly while the mochi is warm—it becomes harder to shape as it cools.
Wet your fingers with water if the mochi sticks too much despite the starch.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Best eaten same day. Store at room temperature covered; refrigeration hardens the texture.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe was tested multiple times to ensure reliable results. Follow the temperatures and times closely for your first attempt, then adjust to your oven on subsequent bakes.
Nutrition Facts
Per serving (0mg) · 6 servings
Calories120
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates0g
Fat28g
Fiber10mg
Sugar1g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my mochi sticky?
- Use more potato starch on your hands and work surface; mochi is naturally very sticky.
- Can I fill with ice cream?
- Yes, freeze small scoops of ice cream first, wrap quickly, and freeze the finished mochi immediately.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.