Baking Mochi!




Mochi is a delicious, chewy Japanese dessert.  It traditionally contains filling such as red bean paste, but in this Instructables, I will teach you how to make plain mochi, which is yummy as is!  Also, although mochi is normally steamed and then molded into balls while it's hot, I found a nice recipe for baking mochi, which I find to be easier--and less painful!  The mochi tastes just as good.

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Step 1: Gathering Your Ingredients

To make mochi, you will need the following ingredients:

1 box Mochiko glutinous rice flour
1 + 3/4 cup white sugar
1 tsp baking powder
2 cups water
1 tsp vanilla extract
1 14oz can of coconut milk
Potato starch

You can find the Mochiko flour and potato starch at a Chinese or Japanese grocery store.  If you can't find the Mochiko brand, you can just buy a bag of glutinous rice flour.  

You will also need the following basic tools:

9x13 baking pan
Measuring spoons (to measure in tsps)
Measuring cup
2 mixing bowls
Aluminum foil
Cutting board
Plastic wrap 
Cutting knife

You will need to use a pan that is exactly 9x13 (or very close to it) because changing the size of the pan changes the thickness of the mixture, thus changing the baking time.  I've tried using differently sized pans in the past, and it hasn't worked well.

This recipe makes a lot of mochi (around 35 servings).

Step 2: Preheating and Mixing Ingredients

First, preheat your oven to 350 F and lightly grease your baking pan.  I use Pam, but you can use other types of spray oil that are flavorless (i.e., don't use something like olive oil).

In a large bowl, whisk the entire box of Mochiko flour with the sugar and baking soda.

Step 3: Mixing More Ingredients

Next, in a second large bowl or pot, mix together the water, vanilla extract, and coconut milk.

Now slowly blend the mochi flour mix into your second bowl, whisking continually.  As you mix the ingredients, the mixture should become much thicker.  Mix until the mixture is smooth and doesn't contain any clumps.

This video shows the consistency that your mochi mixture should have when you're done:

Step 4: Putting the Mixture in the Oven

Once your mixture has reached the right consistency, pour the mixture into your pre-greased pan.  

Cover the pan with aluminum foil, and place it in your oven for 1 hour.

Step 5: Cooling

After an hour, remove your pan from the oven.  Very, very carefully, remove the aluminum foil, and check the consistency of the mochi with your fingers.  Steam should escape from the mochi as you remove the foil, so be careful not to burn yourself!

The mochi should be sticky but firm.  Here's a video of what it should look like:

If the consistency seems fine, let the pan cool for about 10-15 min on your stovetop, and then refrigerate it overnight.  It takes about 4-5 hours to completely cool.  If it's not firm enough, leave it in the oven for a little while longer (probably around 10-15 min depending on the consistency).

Step 6: Cutting the Mochi

After letting your mochi cool in the refrigerator, it should be ready to cut.  

FIrst, prepare your work surface by placing plastic wrap over a cutting board.  Sprinkle some of the potato starch onto the plastic wrap to prevent the mochi from sticking to the plastic wrap.  I usually keep some potato starch in a bowl so that I can grab some when necessary (mochi is sticky, so you'll need it!).  

Take a knife, and run it along the edges of the baking pan.  Then flip the pan over the plastic wrap, and the mochi should fall out.  Then use your knife to remove the border of the mochi sheet, which is a bit crusty - it should taste fine, but the texture is crunchier than mochi should be, so I usually remove it and eat it separately.

Then proceed to cut your mochi into squares, adding potato starch as necessary to prevent the pieces from sticking to your hands and to each other.  Don't add too much potato starch, though, or else the mochi will have a powdery, starchy taste.

When you're done, you should have some delicious mochi to eat!

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    12 Discussions


    2 years ago

    I found 7.6" square pans at Walmart, and I used a scale to split the batter evenly between two of them - it turned out great! I made two flavors with one batch!


    4 years ago on Introduction

    My market doesn't sell mochiko in boxes - it comes in 30 oz bags! So I had to eyeball it, but I used 2 1/2 cups of mochiko. I started with 2, but that was markedly runnier than the consistency video you posed. 2 1/2 cups did well!


    6 years ago on Introduction

    The brownie version was yummy at the retreat last year.

    I've been looking for an easy way to make mochi and this looks great!

    I don't know how much you know about Japanese or Chinese baked goods but maybe you (or anyone else reading this) can help me find a recipe I've been looking for. I've had this dessert that I get from a bakery in Chinatown in Oakland, CA, and it's labeled as rice cake. It's mochi-like but has air pockets in it and is more gelatinous. The one I like the best is made with white sugar but there is also a brown sugar version that has less bubbles. Any idea what this is or a recipe for it?

    5 replies

    I did an image search and though that does look delicious it is not it. I actually just searched rice cake again and an image came up, not sure why I wasn't able to find it before. After some more research I found a Philippine dish called 'puto' but it looks a little different than the kind I had. I'll keep searching but in the meantime hopefully I'll be able to try my hand at some baked mochi and mochi bread. 

    This comes a little late, but take a look at this video. Maybe that's similar to what your picture looks like.

    She has some other nice recipes as well! :)

    In Korea we have something like that but it's usually has added food colouring or teas/pumpkin/etc added for colouring and then it is steamed.
    for recipe

    The Rambler

    7 years ago on Step 2

    My wife and I often use coconut oil to grease pans. I wonder if that would work well in this application. Out of curiosity, when you use the potato starch, do you use the product for a reason? Because you might be able to use coconut flour for that. I've never made mochi, but I'm just figuring that if you use things like that they can contribute to the flavor instead of detracting or just remaining neutral.

    1 reply

    I've seen recipes that use corn starch in place of potato starch. Actually, I just use potato starch because I've seen that most often in other recipes. I've never heard of coconut flour, but it does sound like something that would pair nicely with the mochi! If you try it, I'd love to hear how it goes.