Mochi: bite sized pieces of slightly sweet and oh so chewy goodness. Seriously the best desert type finger food around. Bet you can’t have just one! This is the best mochi recipe around.
Mochi, mochi, mochi. This Japanese confection has made it into the homes of so many people around the world and Hawai’i is no exception. This was one of my favorite treats as a kid and still is today.
Cost of living in Hawai’i is quite high and often a small tray of six pieces of mochi can run you $6-7. Say what? You are better off making a whole pan of it to enjoy and possibly share, if you feel like being a giver, for just about the same price.
This is your basic mochi recipe. You can add any flavor you wish. You can use powdered ingredients the matcha to make a green tea mochi or extracts like the popular ube to change its flavor. Stay tuned for other mochi recipes.
If you love mochi, check out these other mochi recipes
- Mochi brownies
- Red velvet mochi waffles
- Mochi pancakes
- Ube mochi waffles
- Ube mochi
- Mochi waffles
- Ozoni (mochi soup)
- Butter mochi
- Poi mochi
What is mochi you might ask?
Mochi is a Japanese rice cake eaten year round, but is most popular during the Japanese New Year. It is made from mochigome, which is a short grained japonica glutinous rice. Traditionally this treat is made by pounding rice in to a paste and then shaping it. The pounding process of making mochi originated in China.
This recipe is a modernized version that uses mochiko flour and is sweetened which is called chi chi dango. Mochi is a popular treat in Hawai’i, especially on Girl’s Day (March 3rd) or Boy’s/Children’s Day (May 5th).
Here are some other mochi recipes that you’ve got to try
What do I need to make this mochi recipe?
- Mochiko flour
- Granulated sugar
- Baking powder
- Water
- Coconut milk
- Vanilla ( Check out this recipe for homemade vanilla extract)
- Food coloring (optional)
- Potato starch
What is mochiko flour?
Mochiko is a type of sweet glutinous rice flour, which I know is counter intuitive as it’s not sweet and also does not contain gluten. The word glutinous is used to describe the higher starch content. It works great in mochi recipes, recipes that require thickeners, and even noodles. I like to use the Koda Farms brand, but any brand will do.
Where can I find mochiko flour?
Mochiko flour can be found in your local grocery store in the Asian or baking aisle. Not to worry my mainland friends, once again, you can find this on Amazon as well.
Is this mochi recipe gluten free?
Yes! I know you’re saying but wait it has glutinous rice in it. Glutinous in this context is used to describe the higher starch content. So to all my allergy and intolerant friends this is the treat for you.
How about vegan?
You’re in luck again, it sure is!
Why is mochi covered in flour?
This recipe uses potato starch to coat the mochi pieces as plain mochi is very sticky and without this powder coating it will stick together.
How to store mochi?
Mochi is best stored in an airtight container at room temperature for 2-3 days.
Can you freeze this mochi recipe?
For this recipe in particular, I would not recommend placing in the refrigerator or freezer. It will cause the mochi to harden and dry out.
How to make mochi (chi chi dango)?
Preheat oven to 350F.
In a medium mixing bowl combine dry ingredients: mochiko flour, sugar, and baking powder, Set aside.
In a large mixing bowl combine wet ingredients: water, coconut milk, vanilla extract, and food coloring.
Add dry ingredients to wet ingredients and stir to combine.
Spray a 9×13 baking pan with non-stick spray, very important step do not skip. Pour batter in to baking pan and cover with foil.
Bake for 60 minutes or until the edges begin to pull away from the pan.
Once baking has completed allow to cool completely,
Dust your work surface with potato starch. Run a butter knife around the edge of the pan to help release the mochi from the pan. Invert pan on to work surface and allow the mochi to slide out of the pan.
Generously dust the top of the mochi with potato starch. Using a butter or plastic knife, slice mochi in to bite sized rectangles. Toss in potato starch.
Cool completely before cutting.
Enjoy!
The Best Mochi Recipe
Equipment
Ingredients
- 1 box 16 ounce mochiko flour
- 2 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 2 cups water
- 1 can 14 ounce coconut milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon food coloring
- potato starch
Instructions
- Preheat oven to 350F.
- In a medium mixing bowl combine dry ingredients: mochiko flour, sugar, and baking powder, Set aside.
- In a large mixing bowl combine wet ingredients: water, coconut milk, vanilla extract, and food coloring.
- Add dry ingredients to wet ingredients and stir to combine.
- Spray a 9×13 baking pan with non-stick spray, very important step do not skip. Pour batter in to baking pan and cover with foil.
- Bake for 60 minutes or until the edges begin to pull away from the pan.
- Once baking has completed allow to cool completely,
- Dust your work surface with potato starch. Run a butter knife around the edge of the pan to help release the mochi from the pan. Invert pan on to work surface and allow the mochi to slide out of the pan.
- Generously dust the top of the mochi with potato starch. Using a butter or plastic knife, slice mochi in to bite sized rectangles. Toss in potato starch.
- Cool completely before cutting.
- Enjoy!
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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This recipe is fabulous!! So delicious.. my family and friends loved it..
Aw so awesome to hear. Glad they loved it!
Aloha!
Do you think I could use coconut cream? Instead of the milk?
Aloha Ula. I have never used coconut cream before. I’d think that would change the consistency of the dish and flavor. If you try it let me know. Have a great day.
Hi,
Do you think it can be made with a sugar substitute, like erythritol?
Hi Anna. I’ve never tried it, but I think that would work as sugar substitute. Let me know if you ever try it. Thanks.
I made it using Swerve sugar substitute snd it tasted delishio. Very easy recipe and one I’ll continue to use! Mahalo for sharing!
Nice. Thanks for sharing.
could you do the dusting with powdered sugar instead on the potato starch
Hi Cheryl. I guess you could, but it will change the taste and it may not keep the mochi from sticking together like the potato starch does. Let me know if you try it. Have a great day!
Hi – How would you recommend adding flavors, like matcha or fruit? How much do you add? Thanks,
You could add flavor extracts. Really depends on the flavor you choose. I’d say start with 1 teaspoon and increase as needed.
I made this multiple times and it always turns out great! I used the mochi to stuff it with strawberries and chocolate. Overall my favorite dessert to make!
Thanks, I will try but no mochico flour yet hehehe! Look yummy
Thanks for stopping by.
Hi Relle ,
It looks good and I’m gonna try it but potato flour can be substituted with shredded coconut?
Hi Olivia. The potato starch is used to help prevent the mochi from sticking. I don’t know that the shredded coconut would do the same thing.
Hello,
How long would you recommend cooling this recipe?
Thank you!
Cool completely before cutting.
Love this recipe. So easy to make! The hardest part is cutting it up. I’ve cut the sugar down to 2cups. Still super yummy. Have fun with the colors. I always let my daughter choose.
I cut my mochi with scissors after it’s cooled and dusted with potato starch
Thanks for sharing that tip.
Love this recipe! Mahalo!
Thank you so much. Mahalo for stopping by.
Hi! Will corn starch work instead of potato starch?
Hi. Yes you can sub cornstarch for potato starch. It will change the flavor slightly, but it used to help prevent sticking more than anything else.
Hi, do you leave the foil on after its done baking?
You can remove it after baking to allow to cool quicker.
I use a sugar substitute came out terrific!! I also used a lychee syrup, I added 2 tsp. of the syrup to mixture it’s delicious
Awesome. Thanks for sharing.
is their a substitute i can use in place of coconut milk?
I’ve never tried it with anything else. I’m not sure regular milk will give it the same consistency. If you try it let me know.
My mother’s recipe came from Hawaii newspaper back in the 60s. It uses whole milk and comes out richer. Needs to be stored in air tight container in refrigerator though.
I prefer not to store my mochi in the refrigerator because it hardens quickly. But that’s just my preference.
Hi Relle
How long will it safe to keep at room temperature? Will it get hard in 6 hours? Can it be heated up in the microwave on a defrost setting not to overcook?
Aloha Cathy. Mochi can stay at room temperature for 2-3 days in an airtight container. These do not need to be reheated to eat. Most just eat it at room temp.
Who knew mochi was so easy to make?? I made this with my 9 year old son, and it was super easy, and turned out delicious. It’s easy to see how you can take this base recipe and get creative with other flavors, but even if you keep it simple, you won’t regret it.
Right? My kids love helping to make mochi too. Glad you liked it. Thanks for stopping by.
My store ran out of glutinous rice four, some websites say I can use the same amount of tapioca starch. Is this really possible?
Aloha Mary, I have never tried. I don’t think it will give the same consistency and taste. If you try it let me know.
Hi!!
I tried making 1/2 the recipe…I cut all ingredients in half, but it’s not baking…it’s bubbling goo, it’s been in the oven for over 60 min. Any suggestions?
Aloha Marci. Bake time will need to be adjusted based on size of pan and type of pan used. The deeper the pan the longer the bake time. Dark metal vs light metal vs glass also changes the bake time. What size and type of pan are you using?
Looking for a plain mochi that you form and when it firms up you put it in broiler and it puffs up. You eat it with brown sugar and soy sauce. It is not sweet to begin with. Cant find it in any oriental grocery stores and want to have this as a New Years tradition., Can you help me?
Aloha Rose. This is called kiri mochi. You can make it from scratch. Here’s a recipe https://keepingitrelle.com/kiri-mochi/ Happy Holidays.
Hi Relle! Excited to try this recipe – can you tell me what kind of spray you use for greasing the pan?
Aloha Kat. Any non-stick cooking spray will work. Mahalo.
Great recipe! Super easy to make! I cut the sugar down to 2 cups but still found it to be too sweet. I think next time I’ll use even less sugar.
Aloha Lila. Mahalo for stopping by and the kind words. Have a great day.
Love thus recipe! However, my son brought me packages of the non- glutinous rice flour. Can I use the rice flour (in the red package) and add tapioca starch to the recipe?
Unfortunately that will not work. You need to use glutinous rice flour for this recipe.