Top 10 Most Delicious and Irresistible Japanese Mochi Cakes

Ingredients:

• 1 box of fresh strawberry ice cream
• 50 grams of sugar
• 100 grams of glutinous rice flour
• 170 ml of water
• 30 grams of potato starch

Tools: ice cream scoop, whisk, bowls, clean plates, and utensils.

Directions:

• Prepare the ice cream and steam the glutinous rice flour and potato starch:
  • Scoop the strawberry ice cream onto a clean plate and freeze it for at least 8 hours (overnight) to harden completely. This will prevent the mixture from sticking together when mixing with the glutinous rice flour.
  • In a clean bowl, whisk together the water, sugar, and glutinous rice flour until fully blended.
  • Boil some water in a pot, then place the bowl with the mixture into the pot and steam for at least 30 minutes. The mixture will become more opaque; continue whisking until it becomes smooth and sticky. If the dough is too runny, add more rice flour. If it is too dry, add a bit more water to make it smooth.
• Making the strawberry ice cream mochi:
  • On a clean surface, sift half of the potato starch.
  • Place the steamed rice dough onto the starch and roll it to coat evenly.
  • Sift the remaining potato starch over the dough to fully cover it.
  • Use your hands or a rolling pin to flatten the dough and cut it into small square pieces.
  • Remove the frozen strawberry ice cream from the plate and place one piece of ice cream on each piece of dough, sealing the edges quickly to prevent the ice cream from melting and sticking to the dough.
  • Repeat the process for the remaining pieces. You can enjoy the mochi immediately or store it in the freezer for later use.

Ingredients: (Serves 4 people):

• Whipping cream 120 ml
• Sweetened condensed milk 45 g
• Green tea powder 3 g (for the cream filling)
• Green tea powder 3 g (for the mochi dough)
• Hot water 20 ml
• ShiraTamako rice flour 100 g
• Sugar 60 g
• Unsweetened milk 180 ml
• Cooking oil 15 g
• Cornstarch 30 g (or sweet rice flour)
  

Instructions:

• Prepare the green tea cream: Chill the whipping cream, whisk, and mixing bowl in the fridge to make it easier to whip. In a large bowl, mix the whipped cream, sweetened condensed milk, and sift in green tea powder to avoid clumps. Use an electric mixer to whip the cream, starting at a low speed, gradually increasing to high, then reducing speed as the cream thickens and forms streaks. Continue until the cream holds stiff peaks. If the speed is not reduced, the cream may separate. Divide the cream into small molds, seal them, and freeze for 1–2 hours until fully set. If you don't have cake pop molds, you can scoop the cream into balls or hemispheres using a spoon after freezing.
• Prepare the mochi dough:
  • Mix the green tea powder with a little hot water in a bowl, stirring to dissolve as much as possible.
  • In a large mixing bowl, combine the rice flour and sugar. Create a well in the center, then gradually pour in the unsweetened milk, add 15g of cooking oil, and the green tea mixture.
  • Whisk the mixture until smooth, then sift through a strainer to remove any lumps. If lumps remain, continue whisking over the strainer. Once smooth, mix thoroughly again before transferring to a microwave-safe bowl.
  • Cover the bowl with a microwave-safe lid or plastic wrap.
  • Microwave for about 2 minutes at 600 Watts.
  • After 2 minutes, stir the dough, then return it to the microwave and cook for an additional 50–90 seconds until fully cooked.
  • Once cooked, remove and stir the dough. It should be soft, sticky, slightly translucent, and no longer taste like raw flour.
• Shape the dough:
  • Place parchment paper on the table and place the dough in the center. Gently fold the edges of the paper to form a square shape with the dough. Flatten the edges of the parchment paper to create an even surface.
  • Place a second sheet of parchment paper on top of the dough. Use a rolling pin to roll out the dough to about 0.2 cm thickness between the two sheets of paper.
  • After rolling, let the dough cool for 15–20 minutes. It can be refrigerated, but avoid leaving it too long, or it may become too firm.
  • Sift cornstarch or sweet rice flour over the dough to prevent it from sticking.
  • Use a sharp, round cutter (6 – 6.5 cm in diameter) to cut out circles. Alternatively, use a knife to cut the dough into 6x6 cm squares.
  • Carefully peel off each cut piece. Prepare small plastic wraps to place each dough piece on.
  • Place the sticky side of the dough against the plastic wrap. For any leftover dough, fold the paper and roll out again to cut additional pieces.
• Assemble the mochi:
  • Remove the cream filling from the freezer, place a dollop in the center of each dough piece, then seal the edges carefully to encase the filling. Wrap the mochi in plastic wrap to preserve its shape.
  • Store the mochi in the freezer. Before eating, let it thaw at room temperature for about 10 minutes or in the fridge for 15–20 minutes to soften the dough.
  • If the dough becomes too firm, check the storage method (ensure the wrapping is airtight) or ensure the dough wasn't too dry when prepared.
• Final Result: The green tea mochi has a soft, chewy outer layer with a refreshing, creamy filling that melts in your mouth—truly delicious! Enjoy this delightful treat!

Ingredients:

For the Mochi Dough:

• 100g Mochi flour (or cooked rice flour)
• Roasted rice flour
• Water
• Sugar

For the Filling:

• 100g mung beans (peeled)
• 20g coconut milk
• Shredded coconut

Instructions:

• Step 1: Prepare the filling: Soak the mung beans in warm water for about 8 hours until soft. Then, steam them (using a pressure cooker will speed up the process!). Blend the steamed mung beans with 50g sugar, a pinch of salt, 20g coconut milk, and shredded coconut (to taste). Next, heat a small amount of oil in a non-stick pan, pour the blended mixture into the pan, and cook over low heat while stirring continuously. Stir until the mixture thickens and becomes sticky, then turn off the heat.
• Step 2: Prepare the dough (using a microwave): Sift the Mochi flour (or rice flour) into a bowl. Add a little oil, 1 tablespoon of sugar, and 2 tablespoons of coconut milk for aroma. Use a whisk to mix until the mixture is smooth, then sift the flour again to avoid lumps. Pour the mixture into a microwave-safe bowl, cover with a heat-resistant plate or microwave-safe plastic wrap. Microwave the mixture for about 4 minutes, depending on your microwave's power. After 2 minutes, stir the dough with a spoon, then return it to the microwave. Repeat this step every minute until the dough is cooked evenly. If a toothpick inserted into the dough comes out clean, the dough is ready (usually after 4-5 minutes). Take the dough out, let it cool slightly on the counter or on parchment paper, and wear plastic gloves for the next step.
• Step 3: Shape the mochi: While the dough is still warm, divide it into 4-5 portions. Flatten each portion, place the filling in the center, and roll it into a ball. Coat the mochi with roasted rice flour. Repeat until all the dough and filling are used up. Once completed, cover the mochi and store it in a cool place.

Making traditional Japanese mochi is not hard, right? Enjoying food from different countries allows us to understand their cultures better. We hope you succeed in making these cute and delicious Japanese-style mung bean and coconut mochi!

Ingredients (Serves 4):

• 2 egg yolks (for the cream filling)
• 30g sugar (for the cream filling)
• 100g sweetened condensed milk (for the cream filling)
• 5g cornstarch (for the cream filling)
• 150g hot milk (for the cream filling)
• 10g vanilla extract (for the cream filling)
• 250g heavy cream (70-80% fat) (for the cream filling)
• 200g glutinous rice flour (for the mochi dough)
• 80g sugar (for the mochi dough)
• 2g salt (for the mochi dough)
• 250g hot water (for the mochi dough)
• 1 piece of sponge cake (about 18cm in diameter)

Tools: Bowl, pestle, spoon, ...

Instructions:

• Mix the egg and milk mixture: In a bowl, whisk together 2 egg yolks and 30g sugar until the sugar dissolves. Add 5g cornstarch, 100g sweetened condensed milk, and 10g vanilla extract, and whisk until smooth. Finally, add 150g hot milk while whisking quickly.
• Cook the egg and milk mixture: Pour the egg-milk mixture into a pot, place it over low heat, and stir until the mixture thickens and starts to boil. Remove from the heat and transfer to a bowl. Cover the mixture with plastic wrap and let it cool. Place it in the refrigerator.
• Prepare the whipped cream: Whip 200g heavy cream in a bowl until soft peaks form and the cream becomes smooth and thick. Sift the cooled egg-milk mixture into the whipped cream, and use a hand mixer to blend the two mixtures for 30 seconds. Finally, use a spatula to fold the mixtures together. Transfer the whipped cream to a container and refrigerate for 6 hours.
• Prepare the mochi dough: In a bowl, combine 200g glutinous rice flour, 80g sugar, and 2g salt. Mix well. Gradually add 250g hot water and continue mixing. Cover the bowl with plastic wrap, then use a fork or knife to create small holes in the surface of the dough. Microwave the dough for 2 minutes. After 2 minutes, stir the dough, cover it again, and microwave for another 2 minutes.
• Knead the dough: Use a pestle to knead the dough for about 5 minutes until it becomes smooth, elastic, and can stretch into threads.
• Shape the mochi: Sprinkle cornstarch on the work surface, place the dough on it, and dust more cornstarch on top. Let the dough cool slightly, then cut it into small pieces and flatten each piece. Place a portion of cream filling in the center, top it with a small piece of sponge cake, then fold the edges of the dough over the filling. Finally, wrap each mochi in plastic wrap, place it in the freezer until the filling hardens, and it's ready to enjoy.
• Final product: The mochi has a soft, chewy outer layer, with a light aroma and a cool, sweet vanilla cream filling and sponge cake inside.

Ingredients: Serves 4 people

• 150g rice flour
• 70g strawberries
• 120g cream cheese
• 120g whipping cream
• 200g white chocolate
• 20g corn starch
• 15ml cherry syrup
• Small amount of red food coloring
• 115g sugar
• A pinch of salt

Required Tools: Microwave, steamer, sieve, whisk,...

Method:

• Prepare the strawberry cream cheese: In a bowl, combine 120g cream cheese, 25g sugar, and use a flat whisk to mix. Add 100g whipping cream and continue mixing until smooth. For extra flavor, add 5ml cherry syrup and stir well. Scoop out 1/3 of the cream mixture into another bowl to form cherry blossom shapes. Mix the remaining part with 70g chopped strawberries. Pour the mixture into ice cube trays and freeze for 3 hours to set.
• Form cherry blossoms: Put the cream cheese mixture in a piping bag, leaving about 2 tablespoons to mix with a drop of red food coloring for the flower stamens. Prepare parchment paper and use the piping bag to create cherry blossom petals, placing the stamens in the center (you can decorate as desired). Once done, freeze them for 30 minutes.
• Make the mochi dough: In a bowl, combine 150g rice flour, 90g sugar, and a pinch of salt. Dissolve 2 drops of red food coloring in 220ml warm water (40-50°C), stir until the color dissolves evenly. Add the colored water and 10ml cherry syrup to the flour mixture, and mix gently until combined. Microwave for 1 minute and 30 seconds, stir, then microwave for another 1 minute and 30 seconds. Stir again until the dough becomes smooth and elastic.
• Shape the mochi: Melt 200g white chocolate and let it cool slightly. Take the strawberry cream cheese mixture from the freezer, coat each ball of cream with a layer of white chocolate. Dust a surface with corn starch, roll the mochi dough out into a thin sheet, then cut it into pieces. Lightly coat your hands with corn starch, roll each piece of dough into a ball, and flatten it. Place one piece of the cream mixture in the center of each, wrap the dough around it, and roll it into a ball. Finally, take the cherry blossoms and decorate the mochi for the finishing touch.
• Final Result: The strawberry cream cheese mochi looks incredibly appealing with its soft, chewy outer layer infused with a subtle cherry blossom aroma. The inside is filled with a refreshing mix of strawberries and cream cheese, complemented by the sweetness of white chocolate—truly delicious and irresistible.

Ingredients: (Serves 4 people)

• 500g durian
• 120g rice flour
• 40g tapioca flour
• 50g cornstarch
• 380ml fresh milk
• 200ml whipping cream
• Additional: Sugar, salt, yellow food coloring, and 2 fragrant pandan leaves.

Required Tools: Stove, hand mixer, microwave

Method:

• Prepare the durian filling: Cut the durian flesh into small pieces, mash it, and mix with 1 tablespoon of sugar. Place a pan on the stove, heat it up, and stir-fry the durian for 5-6 minutes until cooked. Remove the durian filling and place it in a bowl, cover it, and refrigerate. Also, put the unwhipped whipping cream in the fridge. While waiting for the filling to cool, prepare the dough.
• Mix the mochi dough: In a bowl, combine 120g rice flour, 40g tapioca flour, 30g cornstarch, 1g salt, 120g sugar, and 380ml fresh milk. Cover the bowl and let it rest for 30 minutes. After 30 minutes, add 1 teaspoon of cooking oil into the mixture and stir well.
• Microwave to cook the dough: Sift the dough through a fine mesh and divide it into two portions: One with 4 drops of yellow food coloring and 1 pandan leaf, stir well. The other only contains pandan leaf. Cover both bowls and microwave each on high for 1 minute and 40 seconds. Afterward, take them out, stir well, cover again, and microwave them for another 1 minute and 40 seconds. Let the dough cool down.
• Knead the dough: Place the dough on plastic wrap for easier kneading. Use a rolling pin to flatten the dough in both horizontal and vertical directions. Then knead the dough by hand for about 6 minutes to make it smooth and elastic. Knead both the yellow and white dough. Once kneaded, roll the dough into a long log and refrigerate it for 30-45 minutes to firm it up, making it easier to wrap the mochi.
• Roast the coating starch: While the dough chills, heat a pan and add 20g cornstarch. Roast it for 4-5 minutes on medium heat to make the coating starch.
• Whip the cream: Prepare a large bowl of ice water and place a smaller bowl inside it. Add 200ml whipping cream and 15g sugar into the small bowl, then whip it until soft peaks form.
• Shape the mochi: Remove the dough from the fridge and cut it into 5cm square pieces. Sprinkle some roasted cornstarch on a clean surface and roll one piece of dough into a thin sheet (about 2mm). Then, place 1 teaspoon of whipped cream and 1 teaspoon of durian filling on the dough. Fold the dough into a rectangular shape, press the edges together tightly, and sprinkle more cornstarch on top to finish.
• Final Result: The durian cream mochi is soft, chewy, and cool, with a delightful fragrance from the rice flour, pandan leaves, and rich durian filling. It tastes even better when served with a cup of hot tea.

Ingredients: (Serves 2 people)

• 100g rice flour
• 105g black sesame (roasted)
• 70g maple syrup
• 18g brown sugar
• 50g white sugar
• Some cornstarch
• Some salt

Required Tools: Steamer, bowl, spoon, rolling pin, parchment paper, ...

Method:

• Prepare the mochi dough: In a bowl, mix 100g rice flour and 50g sugar. Gradually add 180ml of water, stirring continuously until the mixture is smooth and well combined.
• Steam the dough: Place the bowl with the dough into a steamer, place the steamer over boiling water, and steam for 20 minutes. After 20 minutes, use a spoon to stir the dough until smooth and slightly moist.
• Prepare the black sesame filling: First, grind 105g of black sesame seeds and place it in a bowl. Add 70g maple syrup, 18g brown sugar, a pinch of salt, and stir well.
• Roll out the dough and wrap the black sesame filling: Sprinkle a thin layer of cornstarch on a large piece of parchment paper, then place the steamed dough onto it. Sprinkle another layer of cornstarch on top to prevent sticking. Use a rolling pin to flatten the dough to about 4mm thickness. Then, use a round mold to cut the dough into circles. Next, use a brush to remove excess cornstarch, place the black sesame filling in the center of each dough piece, seal the edges, and roll it into a smooth ball.
• Final Result: The mochi with black sesame filling features a soft and chewy rice flour exterior with a light sweetness, perfectly complemented by the rich and fragrant black sesame filling. Enjoy this treat with a cup of hot tea for the ultimate indulgence!

Ingredients: (Serves 2 people)

• 500ml water
• 5g agar-agar powder
• 100g brown sugar
• 80g white sugar
• 80g soybeans

Required Tools: Molds or glass cups, pot, sieve, blender, frying pan, funnel, spoon.

Method:

• Prepare the soybean powder: Soak the soybeans, remove the skins, and let them drain for about 15 minutes. Place the soybeans in a pan and stir fry over medium heat until they turn golden. Turn off the heat and let them cool slightly. Transfer the soybeans into a blender, add 2-3 tablespoons of sugar (adjust to taste), close the lid, and blend at increasing speeds. Once the mixture turns into a smooth powder, stop blending. Sift the powder to ensure a fine texture, discarding any coarser parts left behind.
• Make the mochi (using molds or glass cups): In a small bowl, mix 5g agar-agar powder with 4 tablespoons of white sugar. Pour 500ml of water into a pot and bring to a boil over medium heat. Gradually add the pre-mixed agar-agar and sugar mixture, stirring constantly until it dissolves completely. When the mixture thickens and turns opaque, remove from heat. Carefully pour the mixture into molds or glass cups. Place them in the fridge for 3-4 hours to set.
• Make the sugar syrup: In a small pot, combine 2 tablespoons of white sugar, 3 tablespoons of brown sugar, a pinch of salt, and about 50ml of water. Heat over low heat, stirring constantly until the syrup thickens and darkens in color.
• Final Result: Remove the agar jelly from the molds, pour the dark sugar syrup over the jelly, and sprinkle a little of the soybean powder on top. Now you have successfully made the Water Drop Mochi. It's simple to make and absolutely delicious. Enjoy your treat!

Ingredients:

• 100g fresh milk
• 100g coconut milk
• 120g glutinous rice flour
• 30g cornstarch
• 50g sugar
• 15g butter
• 1 mango
• Grated coconut for coating the mochi

Method:

• Step 1: In a large bowl, mix together the glutinous rice flour, cornstarch, sugar, fresh milk, and coconut milk until smooth. For a more fragrant and chewy texture, use Thai glutinous rice flour. If possible, you could also use Japanese mochiko flour for the best results. Mix everything thoroughly until well combined.
• Step 2: Melt the butter and add it to the mixture, then stir to combine.
• Step 3: Steam the mixture for about 25-30 minutes, making sure the dough doesn’t have any liquid inside and the flour is fully cooked. Once ready, remove it and let it cool a little.
• Step 4: Peel and dice the mango into small cubes.
• Step 5: Once the dough has cooled, start shaping the mochi. Knead the dough until smooth, then place the mango filling in the center and roll into small balls. Roll each mochi ball in grated coconut to coat. Place them in the fridge to chill and firm up. Enjoy! Since this is a homemade treat without preservatives, it’s best to consume the mochi as soon as possible. Making mango mochi is simple, so why not try it today?

Ingredients:

• 150g glutinous rice flour
• 100g cornstarch
• 200g red beans
• 300ml coconut milk
• 100g sugar
• 1 vanilla pod
• ½ teaspoon salt

Method:

• Step 1: Rinse the red beans under water, then drain them. Place the beans in a pot and add coconut milk and enough water to cover the beans. Simmer the beans until they are soft. Be careful not to let the water evaporate too much, as it could burn the beans.
• Step 2: Once the beans are soft, turn off the heat and stir in the sugar, salt, and vanilla. Use a blender or a spoon to mash the beans into a smooth paste.
• Step 3: Shape the red bean paste into small round balls and set aside.
• Step 4: In a large bowl, mix the glutinous rice flour, sugar, and water together until the mixture becomes smooth. You can add a few drops of food coloring to make the dough more vibrant, but be careful not to use too much to maintain a natural color.
• Step 5: Steam the mixture until it thickens and becomes smooth and sticky.
• Step 6: Dust a flat surface with cornstarch or potato starch. Wet your hands to prevent sticking, then roll the dough into long shapes. Cut them into smaller, equal portions to form the outer shells of the mochi.
• Step 7: Lightly dust your hands with starch, then flatten each dough piece and place a red bean ball in the center. Gently seal the dough around the filling, shaping it into a smooth ball. Repeat with the remaining dough and filling.

Your delicious and fragrant Red Bean Mochi is now ready! You can enjoy it right after making it with this simple recipe.