Microwave Mochi

"This recipe is so easy a child could make it - my daughter used to enjoy making this & added weird food coloring that would make a purist cringe! From "Aunty Pua's Keiki Cookbook"."
photo by Random Rachel photo by Random Rachel
photo by Random Rachel
Ready In:


  • 1 cup water
  • 1 cup sugar
  • 1 cup mochiko sweet rice flour (rice flour)
  • 12 teaspoon vanilla
  • 2 drops red food coloring or 2 drops green food coloring
  • soybean flour (kinako)
  • vegetable oil, to grease pan


  • Mix together all ingredients except kinako using an electric mixer.
  • Mix only until batter is smooth, do not over mix.
  • Spray pan with non-stick vegetable oil spray or oil lightly with vegetable oil.
  • Pour batter into the pan & cover with plastic wrap.
  • Microwave on high for 5 minutes; if your microwave does not rotate, turn pan after 2 minutes.
  • Carefully remove the plastic wrap, allowing the steam to escape away from you.
  • Cool.
  • Cut into 12 pieces using a plastic knife.
  • Place some kinako on some plastic wrap and roll mochi in it.
  • Note: cooking time may have to be adjusted, depending on your microwave.
  • Mochi is done when center is firm.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. yettobeseen
    This is a great and very simple recipe. It has much flexibility because you can all any type of fruit juice you want. The only thing I would change is the amount of sugar. I don't like it so sweet so 1/3 cup of sugar is enough for me.
  2. Pam-I-Am
    My daughter has made this several times now. She uses cornstarch instead of the kinako to dust the mochi after she has cut it into pieces. She loves to cut it into tiny pieces and add to her ice cream as a topping. Thanks for posting. :-)
  3. Wild Thyme Flour
    yum. We never had mochi but we loved it.
  4. Everything Sweet
    This was very easy but I didn't have the soybean flour and I didn't know if I should keep this out on the counter or put it in the fridge when I was done. I would like to try it next time with more flavor.
  5. thevioletpear
    GREAT! I've never attempted mochi making before but this was super easy and tasted great! I used 2/3 cup sugar instead and it was perfect. Can't wait to make more! I let it cool for about an hour and then cut it up, very easy and not too sticky.


  1. rmasicampo
    So the main tweak I did to this recipe is instead of water & food coloring I used a cup of cold butterfly pea flower tea, which turned it this beautiful blue. Instead of soybean flour, I used corn starch. And on top of 1/2 tsp of vanilla extract, I also used about 1/2 tsp of almond extract & a tbsp of honey. BEST MOCHI I've EVER HAD!!! The amount of sweetness was perfect! The flavor from the almond & vanilla extract, plus the honey was subtle, but the perfect touch! And the color from the Butterfly Pea Tea took it to the next level!!! It was as beautiful as it was delicious!! And even though I have all these Nutella balls frozen for the filling, my hubby & I couldn’t stop eating the mochi by its self!!
  2. nuts4goats
    Left out the coloring. Reduced sugar and used strong coffee in place of water. Also, tapioca flour/starch in place of soy flour. After cooking, dust top with flour and turn out onto a floured surface (otherwise likely to have mochi stick to itself as you're rolling it out). Dust the bottom (now top) of the mochi. Cut with a plastic knife. Much less stickage than metal knife. Separate the pieces and dust all cut surfaces with more flour. Always experiment. Recipes are merely guidelines!



Find More Recipes