Japanese Rice Cake

This soft and chewy homemade Mochi is a traditional Japanese rice cake made from sweet glutinous rice flour, gently sweetened with sugar and dusted with cornstarch for a non-sticky finish. Subtly flavored with vanilla and tinted pink for a charming appearance, it’s a simple yet elegant treat perfect for snacking or gifting.

Why You’ll Love This Recipe

Mochi is a beloved Japanese dessert known for its uniquely chewy texture and lightly sweet flavor. This version is easy to prepare using a microwave and just a few ingredients, making it perfect for beginners. The pink hue adds a playful touch, making it ideal for festive occasions, Valentine’s Day, or a delicate tea-time sweet. It’s gluten-free, kid-friendly, and completely customizable with flavors or fillings if desired.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup mochiko (sweet rice flour)
• ¾ cup granulated sugar
• 1 cup water
• ¼ teaspoon vanilla extract (optional)
• 1–2 drops pink gel food coloring
• ½ cup cornstarch or potato starch, for dusting

Directions

1. In a medium microwave-safe bowl, whisk together mochiko, sugar, and water until smooth and lump-free.
2. Stir in the vanilla extract (if using) and pink food coloring until evenly distributed.
3. Cover the bowl loosely with plastic wrap or a microwave-safe plate. Microwave on high for 2 minutes.
4. Remove, stir the mixture thoroughly, and microwave for 1 more minute. Repeat stirring and microwaving in 1-minute intervals until the mixture is glossy, sticky, and slightly translucent (typically 3–4 minutes total).
5. Generously dust a clean surface or a sheet of parchment paper with cornstarch. Carefully transfer the hot mochi to the surface.
6. Dust the top with more cornstarch and gently press or stretch the mochi to a ½-inch thickness using your hands or a rolling pin.
7. Allow to cool slightly, then cut into squares or rectangles using a cornstarch-dusted knife or dough cutter.
8. Coat all cut pieces with additional cornstarch to prevent sticking.
9. Serve immediately, or store in an airtight container at room temperature for up to 2 days.

Servings and timing

• Servings: 12 pieces
• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Total Time: 14 minutes
• Calories per piece: 90 kcal

Variations

• Flavored mochi: Use matcha powder, cocoa powder, or fruit juice instead of water for variety.
• Filled mochi: Wrap small pieces around sweet red bean paste, strawberries, or ice cream (note: freeze for filled versions).
• Color themes: Customize the color for seasonal holidays (e.g., green for spring, red for festive occasions).
• Coating swap: Try using kinako (roasted soybean flour) or powdered sugar instead of cornstarch.
• Mini mochi: Use small cutters or roll into balls for bite-sized party treats.

Storage/Reheating

• Storage: Store at room temperature in an airtight container for up to 2 days.
• Freezing: Mochi without filling is not ideal for freezing as texture may change. Ice cream mochi should be frozen.
• Reheating: Mochi is best served fresh and at room temperature; reheating is not necessary.

FAQs

What is mochiko?

Mochiko is a type of sweet rice flour made from glutinous short-grain rice. It’s essential for creating mochi’s chewy texture.

Can I use regular rice flour?

No. Regular rice flour lacks the necessary starch content and will not produce the same chewy consistency.

Is mochi gluten-free?

Yes, mochiko (sweet rice flour) is naturally gluten-free, but always check the packaging for certified labels if needed.

Can I flavor the mochi?

Absolutely. You can add extracts like almond, matcha powder, or citrus zest for unique variations.

What does the pink color come from?

This version uses a drop or two of gel food coloring, but you can omit it or use natural options like beet juice.

How do I prevent mochi from sticking?

Use plenty of cornstarch or potato starch on your hands, tools, and surfaces during handling and cutting.

Can I double the recipe?

Yes, but microwave in batches to ensure even cooking and prevent overflows.

What’s the best way to cut mochi?

Use a knife or dough cutter dusted with starch. Lightly oiling the blade can also help.

Can I stuff mochi with fillings?

Yes, you can wrap the mochi around small fillings like anko (sweet red bean paste) or fresh fruit.

Why does my mochi turn hard after a day?

Mochi tends to firm up over time. It’s best enjoyed fresh or stored properly in an airtight container at room temperature.

Conclusion

This easy pink Mochi is a charming and chewy Japanese dessert that comes together quickly with just a few ingredients. With its soft, melt-in-your-mouth texture and subtly sweet flavor, it’s a delightful treat that’s perfect for all ages and occasions. Whether you’re trying mochi for the first time or making it at home as a nostalgic favorite, this recipe offers a fun, foolproof introduction to one of Japan’s most iconic sweets.

---

Print