Mochi from Rice Flour at Home – Japanese Dessert
A bright and unique Japanese dessert loved worldwide! Mochi, a trendy rice flour pastry, is surprisingly easy to make at home. This recipe uses regular store-bought rice flour, and the filling consists of mixed berries.
Updated : 10 June, 2025
Easy
About 1 hour.
Ingredients
Dough
100 grams
Rice flour
50 grams
Sugar
180 milliliters
Water
1 grams
Food coloring
Filling
70 grams
Curd cheese
6
Berries
Dusting
30 grams
Cornstarch
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For mochi, it's best to use special glutinous rice flour, which can be found in Asian stores or even in regular supermarkets. Just ensure it is made from sticky rice varieties. I use gel food coloring. For the filling, I chose strawberries, blueberries, and kiwi.
Step 2
Take a microwave-safe bowl. Pour in water, add sugar, and a few drops of food coloring of your choice. Stir until the color is even.
Step 3
Add rice flour to the water and mix until smooth. The consistency should resemble pancake batter. If it’s too runny, add a bit more flour.
Step 4
Cover the bowl with plastic wrap and microwave it. I cooked the dough for 2 minutes at 750W. Adjust the time based on your microwave’s power.
Step 5
The dough should thicken and become similar to modeling clay. It should form a cohesive ball, not stick to the bowl or hands, yet remain pliable. If it’s still too soft, microwave it for another 15-30 seconds.
Step 6
Let the dough cool to a warm temperature. Divide it into equal portions—this recipe makes 6 mochi. Since I’m using three colors, I divide each color into 2 pieces. Roll a piece into a ball, knead it slightly on a surface dusted with cornstarch, and roll it into a thin circle. Keep it a few millimeters thick—not too thick, or it will be hard to seal, and not too thin, to avoid tearing.
Step 7
Place a small amount of cream cheese in the center, then add a washed and cleaned berry. Use small strawberries; if they’re large, cut them into smaller pieces.
Step 8
Seal the mochi into a round shape and coat it lightly in cornstarch.
Step 9
Repeat the same process for mochi of other colors. In one, I used kiwi slices.
Step 10
In another, I used whole blueberries or two smaller ones.
Step 11
Refrigerate the finished mochi for a couple of hours. This helps the texture stabilize and firm up, maintaining its shape.
Step 12
Serve and enjoy your homemade mochi!