Make your own Mochi, or Japanese rice cakes, at home! This easy homemade version of Mochi is made with glutinous rice flour, sugar, and coconut milk for a delightful sweet treat that’s chewy, delicious, and sure to impress your family and friends!
Budget Information
The total cost for making this batch of Mochi is approximately $7.50, which comes to about $0.09 per serving, assuming it yields 84 one-inch squares. This budget-friendly dessert is not only delightful but also easy on the wallet!
Why This Recipe Works
This Mochi recipe skips the intense step of steaming glutinous rice, which can be labor-intensive and time-consuming. Instead, we use mochiko flour—super finicky unforgiving and readily available—that gives you that beloved chewy texture and sweet flavor without the fuss. Plus, mixing it in one bowl and tossing it into the oven makes it a breeze. Who knew making authentic Japanese treats could be so easy?
Ingredients + Optional Substitutions
Gather these simple ingredients to make a delightful batch of Mochi:
- 2 cups Mochiko (glutinous rice flour) – $3.00 (required, no substitutes!)
- 1 cup granulated sugar – $0.50
- 1 cup coconut milk – $1.00
- ½ cup water – $0.00 (just tap water!)
- 1 tablespoon potato starch or cornstarch for dusting – $0.25
- Food coloring (optional) – $0.50
Remember to check the recipe card for a detailed list of ingredients and instructions!
Step-by-Step Recipe Instructions
Step 1: Preheat your oven to 350°F (175°C), and prepare a 9×13-inch glass baking dish by coating it generously with nonstick cooking spray. The glass dish is your secret weapon; it helps prevent any sticking, making your clean-up a breeze!
Step 2: In a large mixing bowl, combine the mochiko flour and granulated sugar. Give it a good whisk to ensure they’re well blended, creating a sweet foundation for your mochi.
Step 3: Add in the coconut milk and water to the dry ingredients. If you’re feeling playful and want to add a splash of color, this is the time to toss in your food coloring! Use a whisk to mix everything together until it forms a smooth batter—make sure there are no lumps or dry spots!
Step 4: Pour this delightful mixture into your prepared baking dish and cover it tightly with a sheet of aluminum foil. Bake in the preheated oven for 45 to 55 minutes until it’s cooked through. It might look a bit wet after 55 minutes, but don’t fret; it will set as it cools.
Step 5: After taking it out of the oven, let the mochi cool completely to room temperature. Using a plastic knife, cut the mochi into small squares (about 1 inch works perfectly) and then toss them gently in potato or cornstarch to coat all sides. This dusting helps keep them from sticking together! Enjoy!
Nutritional Facts
Calories: 47 kcal
Protein: 0.4 g
Carbohydrates: 9 g
Total Fats: 1 g
Saturated Fat: 1 g
Fiber: 0.1 g
Sugar: 5 g
Sodium: 1 mg
Storage and Reheating Tips
To store leftover mochi, place them in an airtight container in the refrigerator, where they will keep fresh for up to two weeks. If you’re looking for longer storage, feel free to freeze them in a resealable plastic bag for up to two months. Just remember to let them thaw in the refrigerator overnight before enjoying them again!
Serving Suggestions
These delightful little squares can be enjoyed on their own, or you could get creative! Consider pairing them with fresh berries or topping them with a drizzle of chocolate or condensed milk for an extra special treat. They also make fantastic toppings for ice cream or frozen yogurt!
Reader Tips or Helpful Notes
Make sure you don’t substitute the mochiko flour with regular rice flour. Mochiko is crucial for the texture! In case you want to experiment, fill your mochi with sweetened red bean paste or a scoop of ice cream for a fun variation. And don’t be shy about adding a little zest of lime or orange if you want to brighten up the flavors—a little citrus can make a world of difference!
Recipe FAQs
How do you store Mochi?
Store your mochi in an airtight container in the fridge for up to two weeks.
Can you freeze Mochi?
Yes, to store mochi for a longer period, you can freeze it in a resealable plastic bag for up to two months. Thaw in the refrigerator overnight before serving.
Is Mochi dough gluten-free?
Yes, since mochi is made from rice flour, it is naturally gluten-free.
What can I fill my mochi with?
You can fill them with sweet red bean paste, ice cream, or your favorite fruits to add some fun twists!!!
How much Mochi does this recipe make?
This recipe makes up to 84 one-inch squares of mochi!
