Mochi is one of Japan’s most iconic sweets — soft, pillowy balls of pounded glutinous rice dough wrapped around a sweet filling. Daifuku, the filled version, has been enjoyed for centuries and remains a staple at festivals, tea ceremonies, and everyday snacking. The irresistible chewy texture paired with a smooth filling center makes this a unique dessert unlike anything in Western baking.
Ingredients
Mochi Dough
- 1 cup glutinous rice flour (mochiko or shiratamako)
- ¼ cup granulated sugar
- ¾ cup water
- Cornstarch or potato starch, for dusting
Filling
- ½ cup sweet red bean paste (anko), or ice cream, strawberries, or custard
Instructions
- Portion filling into 8 small balls (about 1 tablespoon each) and freeze 30 minutes until firm.
- Whisk glutinous rice flour, sugar, and water in a microwave-safe bowl until smooth.
- Cover loosely and microwave 2 minutes. Stir well with a wet spatula.
- Microwave 1 more minute until translucent and elastic. If still opaque, continue in 30-second intervals.
- Generously dust a work surface with cornstarch. Turn out the hot dough and dust the top.
- Roll to ¼-inch thickness. Cut 8 circles (about 3½ inches) with a cookie cutter.
- Place a filling ball in the center of each circle. Pull edges up and pinch to seal. Place seam-side down.
- Roll gently between palms to smooth, dust with cornstarch.
- Serve immediately or refrigerate up to 2 days. For ice cream filling, freeze 1 hour first.
Pro Tips
- Work fast: Mochi firms as it cools. Keep warm and shape one piece at a time.
- Starch generously: The dough is extremely sticky — cornstarch is essential for handling.
- Get creative: Try strawberries with red bean paste, Nutella, peanut butter, or custard fillings.
Serving Suggestions
Serve at room temperature for the softest texture. Pair with matcha green tea. Add food coloring for a colorful display — pink, green, or yellow. Best eaten the day it’s made.
Prep Time: 20 minutes | Cook Time: 5 minutes | Chill Time: 30 minutes | Servings: 8 pieces
You Might Also Love
- Japanese Matcha Latte — Earthy matcha pairs perfectly with sweet mochi
- Thai Mango Sticky Rice — Another beloved Asian sticky-sweet dessert
- Japanese Tonkotsu Ramen — Rich ramen to fill up before mochi time
🍳 Recommended Kitchen Tools
Level up this recipe with the right gear. As an Amazon Associate, Fork & Globe earns from qualifying purchases.
- 🔗 Mochiko Sweet Rice Flour — Essential for authentic chewy mochi
- 🔗 Silicone Mochi Mold — Perfect shapes every time
- 🔗 Red Bean Paste (Anko) — Traditional sweet filling
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