I LOVE mochi. I make mochi waffles, mochi cupcakes, mochi chicken. But sweet mochi, that’s where it’s at. The new ‘modern’ way is to fill it with ice cream or even PEANUT BUTTER (did angels just sing?) but this here is old skool. And now you can make it yourself at home!
However…I advise you to just go to the mochi store and pay 80 cents, cause this recipe is a pain in the azz, seriously. But here it is if you want to try it. It’s absolutely delicious.
Ingredients:
3-1/2 cups water
1 cup sugar
¼ tsp food coloring (I prefer pink)
1 box mochiko
1 can/bag an (prepared sweet red beans)
potato starch
To start – prep a cutting board by sprinkling liberally with potato starch. Set aside.
Boil the water and the sugar until the sugar is dissolved. Add the food coloring and stir. I prefer to always make my mochi PINK, but my MIL prefers green, and since she is demo’ing this recipe, well…
Now the fun. Add the box of mochiko and stir like crazy!! I’m dead serious – if you don’t work fast you are so screwed. It gets really really hard to stir.
Once combined, dump onto your prepped cutting board.
Pull off a round piece. Flatten out, and add a dollop of an beans to the center. (Here is where you’d substitute peanut butter if you like). Pull up the corners around the an, closing up the pouch. Pinch closed. Are you tired yet? You will be.
Warning: This makes a TON of mochi. You better be going to a party or something, cause it’s plenty. Also, because there are so many, (just look at the picture) you will be filling these things for hours. You know what I mean? TIME CONSUMING. Just saying. But they are so soft and delicious, there is nothing better than freshly homemade mochi. MMMM…
Kid's lunches, simple dinners and a whole lot of geeky baking.
my g-ma used to make these, freeze them, and then cross the pacific with them. by the time she got here, they’d be perfectly thawed. mmm. perhaps one day i will attempt them at home. or just go to mitsuwa/marukai/wherever.
I made mochi, had to use the microwave method as doing it in a pan on the hob ended up as a big ball of gloop!
http://www.arkonitebento.net/2009/09/mochi-mark2-results.html
I have two questions. 1) I should be able to halve the recipe easily, right?
2) How soon do I have to start filling the mochi? I wanted to make the mochi and have kids fill their own at a party. Wrapping the mocha air tight would be good enough? Do you have any suggestions?
@Annie You can halve the recipe but I recommend filling it right away. Once you add potato starch and the mochi starts to cool down it will start to crust. It will be much harder to fill later.
So glad to have found your site! It’s amazing! I have one ? about the Mochi. My family loves it baked with soy sauce and sugar, old school!
Where I live you can buy the Mochi in little blocks in the frig section. Can you make this kind of Mochi at home? Like,…the fresh Mochi you make, can you bake it? Just wondering? It’s so expensive and I would love to be able to make it at home if possible? I just made a batch of the sweet soft kind tonight. Thanks again for your site! I’ve had fun looking at everything tonight! 
Howzit…love your sense of humour. How long does the
mochi stay fresh? Do you have to eat it right away or can it be “stored” for 3-4 days? Also I take it that it has to be worked when it’s HOT…right?
Mahalo, Lei
@Lei Yes, you need to pull and fill the mochi when it’s burning hot! It will keep for 2-3 days in an airtight container. It depends on the weather though, if it’s too hot or there’s too much moisture in the air it won’t last more than a day.
Hi, what great pics to show the steps! I wanted to try making peanut butter & jelly, nutella, and lemon curd (like the ones from SimplyMochi.com, looks yummy!). These can be stored in the refrigerator too, can’t they?
@Kittengirl
I don’t advise storing mochi in the fridge. It def changes the texture. Eat it as soon as possible!
Hi. I am working with a Mochi machine. I would like to make my Mochi sweeter, like store -bought Mochi. I make at least 10 pounds at a time. How can I make it sweeter? Thanks for all the great recipes.