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    You are in: Home / Recipes / Mochi Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    30 mins

    3 mins

    Crystella's Note:

    Sticky, chewy mochi Taiwanese/Japanese style. All you need is a microwave! Recipe can be multiplied, but I usually just make a small batch.

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    Units: US | Metric


    1. 1
      In a bowl (I use a souffle-size bowl, around 2 cups) stir together the rice flour and sugar.
    2. 2
      While mixing with a spoon or small stiff spatula, pour in the boiling water.
    3. 3
      Stir in clockwise direction until the lumps disappear, and the batter is slightly elasticky, about 2 minutes (note: it will become difficult to stir, but try your best anyway!).
    4. 4
      Cover the container with plastic wrap, and microwave on HIGH for 2-4 minutes, depending on your microwave.
    5. 5
      Meanwhile, grease a ziploc bag well.
    6. 6
      Invert the bag (oil side out), and remove the mochi from the bowl into the bag (you can let it cool a bit before you do this, but the more you cool it, the harder the bowl will become to clean =/). Don't burn yourself!
    7. 7
      While the mochi is still warm, start kneading. To knead: Stretch and flatten the dough inside the bag with the palm of your hand, then pick up the bag at one corner, shake it so that it rolls into a ball again, then repeat. You can also knead it by placing the mochi into a greased bowl, and knead it as you would a normal dough. Knead for about 7~10 minutes, or to the consistency (chewiness) you want.
    8. 8
      To prepare the coating: Process the peanuts in a blender or food processor, and spread the powder out in a plate. Do not add sugar to the coating! Because the sugar will dissolve with the moisture in the mochi, making it super sticky.
    9. 9
      Pull off a teaspoonful-sized mochi ball with your hand, and coat in peanut powder. Alternatively, if you prepared it inside a bag, cut off a 1/4" corner, and squeeze from the bag. Separate the balls with greased scissors, or with chopsticks =P.
    10. 10
    11. 11
      Variations: Instead of using a coating, you could also wrap sweet red bean paste inside the mochi for daifukus =).

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    Ratings & Reviews:

    • on February 07, 2009


      yummy, very sticky, but manageable. only makes about 6-7 smallish mochi, so if you've bothered to make a kilo/2lbs of red bean paste, you're going to need to multipy the recipe considerably!! also, i only needed to stir the dough for about 30 seconds til the lumps were gone. i only microwaved for 2.5 minutes and kneaded the dough for 2 minutes (wrap the ziploc bag containing the hot dough in a towel to be able to start kneading straight away). greased scissors or knife is a MUST. also, i filled mine with homemade red bean paste (pretty good); others with flaked, roasted almonds and brown sugar, then rolled the balls in toasted sesame seeds... REALLY good! nice recipe, but quite a lot of work. the great thing is it's cheap, fun, and you probably already have the ingredients at home :)

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    • on August 27, 2008


      easier than other recipes, but too sticky to fill and roll into balls...the only thing I could make out of it was to grease the scissors and just cut the dough into pieces.

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    • on June 17, 2008


      this is so easy to make! taste exactly like the muah chee sold in pasar malan in Singapore. Thanks for the recipe!

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    Read All Reviews (15)


    Nutritional Facts for Mochi

    Serving Size: 1 (94 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 247.4
    Calories from Fat 78
    Total Fat 8.6 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 1.7 mg
    Total Carbohydrate 37.1 g
    Dietary Fiber 1.9 g
    Sugars 7.0 g
    Protein 6.4 g

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