(Mochi resepi) how to make mochi at home, esey resepi

 How to Make Mochi at Home – Easy & Soft Mochi Recipe

Introduction

Mochi is a soft, chewy, and slightly sweet Japanese rice cake that has become a global favorite. Whether you enjoy it plain, filled with red bean paste, or as ice cream mochi, this recipe will guide you through making authentic homemade mochi easily.

In this post, I’ll share a simple mochi recipe using glutinous rice flour (shira tamako or mochiko), along with tips for perfect texture and flavor.

Why You’ll Love This Mochi Recipe

✔️ Easy & Quick – Ready in just 20 minutes

✔️ Few Ingredients – Only 4 basic ingredients needed

✔️ Customizable – Fill it with red bean paste, Nutella, or ice cream

✔️ Gluten-Free & Vegan-Friendly

Ingredients (Makes 6-8 pieces)

1 cup glutinous rice flour (mochiko or shiratamako)

¾ cup water

¼ cup sugar

½ cup cornstarch or potato starch (for dusting)

Optional Fillings:

Sweet red bean paste (anko)

Nutella or peanut butter

Ice cream (for ice cream mochi)

Step-by-Step Instructions

Step 1: Prepare the Mochi Dough

In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth.

Cover the bowl loosely and microwave for 1 minute. Stir well.

Microwave for another 30-40 seconds. Stir again. The dough should become thick and sticky.

(For Stovetop Method: Steam the mixture for 15-20 minutes until it turns translucent.)

Step 2: Shape the Mochi

Dust a clean surface with cornstarch or potato starch to prevent sticking.

Transfer the hot mochi dough onto the surface and coat it with starch.

Let it cool for a few minutes, then gently flatten the dough.

Step 3: Fill & Seal the Mochi

Cut the dough into equal pieces.

Place a small amount of red bean paste, Nutella, or ice cream in the center of each piece.

Carefully fold and pinch the edges to seal the mochi.

Roll gently into a smooth ball.

(For ice cream mochi, freeze the balls for at least 1 hour before serving.)

Tips for Perfect Mochi

⭐ Use glutinous rice flour (not regular rice flour) for the best chewy texture.

⭐ Work quickly before the dough cools down and becomes hard to shape.

⭐ Cornstarch prevents sticking, so use it generously while handling the dough.

⭐ Freeze ice cream mochi for at least an hour before serving for the perfect bite.

Variations & Flavors

🍵 Matcha Mochi: Add ½ tsp matcha powder to the dough for a green tea flavor.

🍓 Strawberry Mochi: Wrap whole strawberries with red bean paste before sealing.

🍫 Chocolate Mochi: Mix 1 tbsp cocoa powder into the dough for a chocolatey twist.

FAQs

1. What’s the difference between mochiko and shiratamako?

Mochiko is fine-textured glutinous rice flour, while shiratamako is coarser but results in a softer mochi. Both work well for this recipe.

2. Can I make mochi without a microwave?

Yes! You can steam the mochi mixture for 15-20 minutes until it becomes thick and translucent.

3. How do I store homemade mochi?

Keep plain mochi in an airtight container at room temperature for up to 2 days. For filled mochi, store in the fridge and consume within 24 hours.

Final Thoughts

This easy homemade mochi recipe is soft, chewy, and full of flavor. Whether you enjoy it plain or with delicious fillings, mochi is a fun treat to make at home!

👉 What’s your favorite mochi flavor? Let me know in the comments! 😊🍡