Mochi Recipe

If you're using store-bought sweetened red bean paste, ensure it's at room temperature. If making from scratch, cook azuki beans until soft, mash and mix with sugar to taste.

Combine the Ingredients

In a large mixing bowl, combine sweet rice flour, water, and sugar. Mix until smooth and free of lumps.

Cook the Dough

Transfer the mixture to a microwave-safe bowl and cover it with a damp paper towel. Microwave on high for 1 minute, stir, then microwave for another minute. Stir again and microwave for an additional 30 seconds until the dough becomes sticky and translucent.

Cool the Dough

Let the mochi dough cool slightly for a few minutes until it is safe to handle.

Prepare the Work Surface

Dust a clean surface with cornstarch to prevent sticking. Also, dust your hands with cornstarch.

Shape the Mochi

Take a small portion of the mochi dough and flatten it into a circle about 3 inches in diameter. Place about 1 tablespoon of red bean paste in the center.

Seal the Mochi

Pinch the edges of the dough together to seal the filling inside. Roll it gently in your hands to form a smooth ball.

Roll the finished mochi in cornstarch to prevent them from sticking together. Serve immediately or store in an airtight container at room temperature for up to 2 days.