How to make Japanese Sweet Mochi – 6 steps

The name “sweet Mochi” comes from its Japanese origin, where it’s made from pounded short-grain japonica glutinous rice, which is sometimes flavored with sugar or other ingredients. The rice is first pounded to form a paste, then molded into the desired shape. In Japan, this tradition is performed as part of a ceremonial process known as mochitsuki. In America, this sweet treat is more commonly made from chocolate, but can contain anything from nuts to gummies.

Sweet Mochi is an excellent way to celebrate the New Year. The traditional Japanese dessert is made by mixing a thick paste of red bean paste, water, and salt. After the sugar has cooled, you can spread it with the Tsubu-an paste and roll it into oblongs. You can also slice the Mochi in squares and cut it into small pieces. Regardless of what filling you decide to use, you will definitely enjoy your new favorite Japanese sweet!

Japanese Sweet Mochi Recipes

Sweet Mochi
Embrace the art of making sweet mochi – a japanese confection that’s as delightful to create as it is to eat.
Sweet Mochi

Sweet Mochi

This is a Japanese rice cake, usually frommocha rice and comes out smooth and sticky. It is a popular Japanese dessertthat is sweet, delicious, and super- easy to prepare.
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Course: Cake, Desserts
Cuisine: Japanese
Keyword: mochi
CookingStyle: Steaming
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 617kcal
Author: Gobble The Cook
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glass bowl



  • Mix water and mochiko in a glass bowl. Add water if too dry (1 tbsp at a time).
  • Place the dough in a steamer and steam for about 20 Minutes.
  • Transfer to a pot and cook with cup sugar under medium-low heat until sugar is dissolved completely.
  • Add another cup sugar then mix well. Add the remaining sugar and continue cooking until dissolved. Make sure it does not burn.
  • Transfer the hot mocha to a sheet pan that is dusted with cornstarch.
  • Shape to your desire and serve.



While mochi is the traditional Japanese dessert, you can also create your own versions at home. This Japanese sweet treat is made from glutinous rice flour and is wrapped in Japanese paper. It is a traditional Japanese food and can be enjoyed at any time of year. Then, take out a few pieces of it and serve them with your favorite dessert. If you want to try it at home, you can make it in your own style.
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Serving: 1serving | Calories: 617kcal | Carbohydrates: 125g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 15mg | Potassium: 147mg | Fiber: 3g | Sugar: 118g | Calcium: 45mg | Iron: 1mg
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Alternative Method: Steamer

Sweet Mochi
Explore the heartwarming process of molding mochi around a sweet filling. It’s like crafting tiny edible gifts!

Alternative Method: Steamer


  • 1 cup glutinous rice flour
  • 1/4 cup granulated sugar
  • 1 cup water
  • Filling of your choice (e.g., red bean paste, sweetened fruit)


  1. Prepare Your Steamer: If you have a bamboo or metal steamer, set it up. Alternatively, you can use a regular steamer or a makeshift one using a large pot with a steaming basket.
  2. Prepare the Steaming Surface: Line the steaming surface with parchment paper or a piece of clean cloth, ensuring there are holes for the steam to pass through. This prevents the mochi from sticking.
  3. Mix the Ingredients: In a mixing bowl, combine the glutinous rice flour, sugar, and water. Stir until the mixture is smooth and free from lumps.
  4. Steam the Mochi:
    • Pour the mochi mixture onto the prepared steaming surface. Ensure it’s spread evenly to your desired thickness (usually around 1/2 inch).
    • Place the lid on your steamer and steam the mochi over high heat for about 20-30 minutes. The mochi is ready when it becomes translucent and bouncy to the touch.
  5. Prepare the Filling:
    • While the mochi is steaming, prepare your desired filling. Traditional choices include red bean paste or sweetened fruit. You can use store-bought fillings or make your own.
  6. Shape and Fill the Mochi:
    • Once the mochi is ready, carefully remove it from the steaming surface. It will be hot, so use caution.
    • Place the mochi on a clean, starch-dusted surface.
    • Cut the mochi into small squares or rectangles, depending on your preference.
    • Take each mochi square, flatten it with your fingers, and place a small amount of filling in the center.
    • Carefully seal the mochi around the filling, pinching the edges together to create a smooth ball or oblong shape.
  7. Serve and Enjoy: Your homemade steamed sweet mochi is ready to be enjoyed. You can serve it immediately while it’s warm, or you can let it cool for a slightly firmer texture.

Tips for making sweet mochi

Sweet Mochi
Step into the world of culinary creativity and experiment with various mochi fillings. What’s your flavor inspiration?

Cooking Tips

  • Use Good Quality Glutinous Rice Flour: The quality of your glutinous rice flour matters. Look for a trusted brand, preferably one designed for making mochi. It will make a noticeable difference in the texture.
  • Stir the Mixture Thoroughly: When mixing the glutinous rice flour, sugar, and water, make sure there are no lumps. A smooth mixture ensures even cooking.
  • Steam Gently: When using a steamer, it’s essential to steam the mochi gently over medium-high heat. Don’t rush it. Slow steaming allows the mochi to develop its characteristic chewy texture.
  • Keep It Covered: While steaming, keep the lid on to prevent steam from escaping. This helps maintain the right level of moisture inside the steamer.
  • Avoid Overhandling: When shaping the mochi around the filling, use lightly starch-dusted hands to prevent sticking. Overhandling can make the mochi tough.
  • Experiment with Fillings: Traditional choices like red bean paste are wonderful, but feel free to get creative with your fillings. Try fresh fruit, matcha-infused cream, or other sweet surprises.

Serving Suggestions

Sweet Mochi
Dip, drizzle, and enjoy! Melted chocolate adds a touch of decadence to your mochi experience.
  • Green Tea: A warm cup of matcha or green tea pairs perfectly with sweet mochi. The earthy notes complement the sweetness of the mochi.
  • Ice Cream: Create a delightful dessert by serving sweet mochi with a scoop of vanilla or red bean ice cream. It’s a play on hot and cold that’s truly satisfying.
  • Fruit Platter: Arrange a colorful fruit platter with slices of fresh, seasonal fruits. The refreshing contrast of fruit complements the chewiness of the mochi.
  • Savory Counterpart: To balance the sweetness, consider serving sweet mochi with something savory, like lightly salted edamame or seaweed snacks.
  • Dessert Fondue: Melt some dark chocolate or white chocolate for a fondue experience. Dip the mochi in the warm chocolate for a decadent treat.
Read  Delicious Japanese Giant Mochi Ice Cream Recipe

FAQs about sweet mochi

Sweet Mochi
Sweet mochi is perfect for snacking, dessert, or gifting. Discover its versatility.
  • Can I make mochi in advance? Yes, you can make mochi a day in advance. Keep it in an airtight container to maintain freshness.
  • How do I store leftovers? Leftover sweet mochi should be stored in an airtight container in the refrigerator. Use parchment paper to separate layers and prevent sticking.
  • Can I freeze mochi? Yes, you can freeze sweet mochi. Ensure it’s well-wrapped to prevent freezer burn. Allow it to thaw at room temperature before serving.
  • Why did my mochi turn out too hard or too soft? The texture of mochi can vary based on factors like cooking time and the quality of the glutinous rice flour. Adjust these variables to achieve your desired texture.
  • What are some creative fillings to try? Aside from traditional fillings, you can experiment with fillings like Nutella, fresh strawberries, or even a blend of peanut butter and honey for a unique twist.

Indulge in the enchanting world of Japanese sweet mochi with our comprehensive recipe. Learn to create mochi from scratch with a delightful filling. Subscribe for more delightful recipes.

Media Photography at Food And Meal

Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.

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