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The Best Mochi Recipe

The Best Mochi Recipe: Soft, Chewy, and Homemade Delight

The Best Mochi Recipe offers a soft, chewy dessert that's gluten-free, vegan, and perfect for customization.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mochi Batter
  • 1 cup Mochiko Flour Essential for chewy texture.
  • 1/2 cup Granulated Sugar Can substitute with erythritol.
  • 1 tsp Baking Powder Provides leavening.
  • 1 cup Water For mixing.
  • 1 cup Coconut Milk Adds richness.
  • 1 tsp Vanilla Extract Enhances flavor.
  • as needed Food Coloring Optional for aesthetics.
For Dusting
  • 1/2 cup Potato Starch Prevents sticking.

Equipment

  • Mixing bowls
  • Spatula
  • 9x13 baking pan
  • Whisk
  • aluminum foil
  • non-stick spray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix the mochiko flour, sugar, and baking powder.
  3. In a large bowl, combine the water, coconut milk, vanilla extract, and food coloring.
  4. Gradually add the dry ingredients to the wet mixture, stirring continuously.
  5. Lightly spray a 9x13 baking pan with non-stick spray and pour the batter in.
  6. Cover with aluminum foil and bake for approximately 60 minutes.
  7. Let the mochi cool at room temperature for about 30 minutes.
  8. Dust a work surface with potato starch and release the mochi from the pan.
  9. Cut the mochi into bite-sized rectangles and dust each piece with potato starch.
  10. Serve immediately or store in an airtight container at room temperature.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 35gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 50mgSugar: 10gCalcium: 1mgIron: 2mg

Notes

Make sure to use mochiko flour for the right texture. Allow mochi to cool completely before cutting for best results.

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