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READY IN 15 mins

Microwave Mochi

Read Reviews (42)

"A microwavable form of the Japanese dessert made with sweet rice flour. More varied and interesting flavors are available as well." — DINKYPIE

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Original recipe makes 25 servings Change Servings

1 1/2 cups mochiko (glutinous rice flour)
1 cup white sugar
1 1/2 cups water
2 drops distilled white vinegar

1/2 cup potato starch
1/4 cup white sugar
1/4 teaspoon salt

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Directions

In a medium bowl, mix together the mochiko, 1 cup of sugar, and water until well blended. Mix in the 2 drops of vinegar to soften. Pour into a microwave-safe dish, and loosely cover with plastic. Microwave for 8 to 10 minutes on HIGH. Remove, and let cool until cool enough to handle.
In a small bowl, combine the potato starch, 1/4 cup sugar, and salt. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife. Metal knives tend to stick too much. Roll the pieces in the potato starch mixture.

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PREP 5 mins
COOK 10 mins
READY IN 15 mins

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I've tried several mochi recipes (steaming, cooking in balls in boiling water) to make for a Girl Scout event. Of the three recipes I've tried, I found this one is the best. I lived in Japan for a year and found that this recipe has a great, soft texture. I added two drops of red food coloring (which looks like traditional Japanese mochi). You could also add two drops of green food coloring as well. Traditional Japanese mochi is usually pink, green and white. I LOVED the powder that is used in this mochi recipe. I do not like using plain cornstarch (has a chalky feel), so the addition of sugar and salt made it perfect! I can say that if it is cooked too long you will get hard corners (I'd use the shortest cooking time). I used an 8 x 8 glass baking dish. If you don't have a plastic knife, just dip your knife in the powder before each cut. I found that this worked well. Also, mochi is kept at room temperature. So, do not put in the refrigerator, or else you will get hard mochi. Good luck!

—Aimee

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Most Helpful Critical Review

Jul 03, 2003

it was pretty good, but i found that halving the sugar in the mochi itself and not putting any in the starch was better. i didn't have potato starch, so i used tapioca starch instead.

—IRIDESCENCE

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50 Ratings

Apr 29, 2009

this was tasty and the texture was just like in the stores but, beware your cooking times. the first batch i made ended up with a hard top layer because i micro-waved it for too long. to add some flavor i added a couple of drops of coconut extract and that was yummy. next time i think i'll roll them in shredded coconut or add red bean ;) ******** i tried this a second time and got perfect results. what did i do better? i cut the microwave time down to 6 minutes, i substituted a couple of drops vegetable oil for the vinegar and i rolled the finished mochi in powdered sugar instead of starch. perfecto!

—saralovesfood

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Jul 09, 2007

When I first started making it, it was a pasty liquid so I thought I might have done something wrong, but alas! it's supposed to be like that! it will harden as it cooks, so I just thought I would add that if anyone else had the same doubts I did. I only used 1/4 cup splenda(1/4 cup=1/2cup sugar) and it tasted... not bland, but not sweet. However, when i rolled it in coconut it tasted absolutely delicious. I omitted the potato starch, just because I dont like the dry taste it gives it. I tried to make mochi ice cream out of this, but my mochi pieces were too thick, so to those who also want to try this or fill it with anything (including adzuki bean) i would recommend making two batches but with the same amount of ingredients, that way it's thinner and easier to roll and fill.

—Demimi

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Feb 16, 2010

Cook in increments of two mintues and turn it each time or you will get hard mochi on the edges. Hard mochi=not tasty

—Emily M

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Dec 15, 2010

Great recipe. You can also use a pizza cutter to slice up the mochi. I simply dusted a cutting board with potato starch, "peeled" the mochi onto the board from an 8x8 pyrex, dusted it with more starch, and then used a pizza cutter to cut it up. After cutting it, I dusted it again to get into the cracks, separate the pieces and dust it in the extra starch and then it can be stored.

—ilovemath

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Feb 19, 2009

This is really good, as good as the store bought chinese mochi. I don't eat a lot of sweet, so I reduced so sugar, still too sweet for me. I added some mugwort herb and red beans paste as the filling. My colleague loved it, and ask for the recipe. Next time I am going to add some green tea powder and roll them in sesamae seed instead of starch and sugar.

—blong21

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Feb 09, 2007

This worked really well. I didn't have potato starch so I mixed 1 cup shredded coconut w/ 1/8 cup sugar and a pinch of salt. I also added green food coloring.

—foo-d

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Nutrition

Calories
83 kcal
4%

Carbohydrates
19.9 g
6%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.2 g
< 1%

Protein
0.6 g
1%

Sodium
23 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Microwave Mochi

Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
** Calories: 83
** Calories from Fat: 1

% Daily Value *
** Total Fat 0.1g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 23mg < 1 %
** Potassium 8mg < 1 %
** Total Carbohydrates 19.9g 6 %
** Dietary Fiber 0.2g < 1 %
** Protein 0.6g 1 %
** Sugars 10g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin 1 %
** Niacin 3 %
** Vitamin B6 3 %
** Magnesium 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.