Mochi
If you've got glutinous rice flour, caster sugar and water, you're most of the way to this Japanese dessert: about 55 minutes of cooking across 6 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for whisk and microwave. At easy difficulty across 6 steps, it's a good one for a busy evening. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Divide the red bean paste into 8 equal portions and roll each into a smooth ball, then chill them while you make the dough so they hold their shape.
- In a microwave-safe bowl whisk together the glutinous rice flour, sugar and a pinch of salt, then gradually add the water to form a smooth lump-free batter.
- Cover the bowl loosely and microwave on high for 1 minute, stir well, then microwave in two further 30-second bursts, stirring between each, until the dough turns thick, glossy and translucent.
- Tip the hot dough onto a surface generously dusted with cornflour, dust your hands too, and let it cool just enough to handle while staying soft and pliable.
- Divide the dough into 8 pieces, flatten each into a disc in your palm, set a ball of bean paste in the centre, then gather and pinch the edges over the top to seal completely and roll into a smooth ball.
- Brush off excess cornflour and serve the mochi at room temperature the same day, as they firm up quickly once chilled.
You'll use: Whisk · Microwave
What to serve with Mochi
- Teriyaki Chicken Casserole Chicken
- Honey Teriyaki Salmon Seafood
- Katsu Chicken curry Chicken
- Chicken Karaage Chicken
Tips & common questions
How long does Mochi take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Mochi vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Mochi is an original Japanese recipe developed in-house by Consomee. Photo: Mochi from Toyama.jpg by Jun Seita, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.