Description
This homemade pink mochi is a soft, chewy Japanese rice cake made with glutinous rice flour and sugar. Lightly sweet and dusted with cornstarch, it’s easy to make in the microwave and features a playful pink hue perfect for snacks or elegant desserts.
Ingredients
Units
Scale
- 1 cup mochiko (sweet rice flour)
- 3/4 cup granulated sugar
- 1 cup water
- 1/4 teaspoon vanilla extract (optional)
- 1–2 drops pink gel food coloring
- 1/2 cup cornstarch or potato starch, for dusting
Instructions
- In a medium microwave-safe bowl, whisk together mochiko, sugar, and water until fully combined and smooth.
- Add vanilla extract and pink food coloring, and stir to incorporate evenly.
- Cover the bowl loosely with plastic wrap or a microwave-safe plate and microwave on high for 2 minutes.
- Stir the mixture and microwave again for 1 minute. Repeat until the mixture turns slightly translucent and sticky (total cook time is 3–4 minutes).
- Generously dust a clean surface or parchment paper with cornstarch. Carefully transfer the hot mochi onto the dusted surface.
- Dust the top of the mochi with more cornstarch and gently press and stretch it out to an even 1/2-inch thickness.
- Allow the mochi to cool slightly, then cut into small rectangles or squares using a cornstarch-dusted knife or dough cutter.
- Dust all cut pieces thoroughly with cornstarch to prevent sticking.
- Serve immediately or store in an airtight container at room temperature for up to 2 days.
Notes
- Use potato starch instead of cornstarch for a more traditional finish.
- For flavored variations, try matcha or cocoa powder in place of pink coloring.
- Be cautious when handling hot mochi—it’s sticky and retains heat well.
- Mochi is best enjoyed fresh on the day it’s made.
Nutrition
- Serving Size: 1 piece
- Calories: 90 kcal
- Sugar: 10 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
