Homemade Premium Mochis Recipe

Red bean paste portioning

Divide the smooth sweet red bean paste into 12 equal portions (about 1 tablespoon or ~13–15 g each). Roll each portion into a compact ball and place on a tray lined with parchment. Cover lightly with plastic wrap and refrigerate until ready to use.

Matcha white bean paste preparation

Place the white bean paste in a small bowl. Sift the matcha over the paste to avoid lumps, add the powdered sugar, and knead/mix until evenly colored and smooth. Taste and adjust sweetness with a bit more powdered sugar if desired. Divide into 12 equal portions and roll each into a ball. Cover and refrigerate with the red bean balls.

Combine dry ingredients

In a microwave-safe mixing bowl (large, about 2–3 qt), whisk together the glutinous rice flour, granulated sugar, and fine salt until homogenous.

Add water and mix

Gradually pour the water into the flour mixture while stirring with a silicone spatula until smooth and lump-free. Stir in 1 teaspoon of vegetable oil to help keep the dough from sticking.

Steam or microwave the dough

Microwave method: Cover the bowl with plastic wrap or a microwave-safe plate. Microwave on high for 2 minutes, remove and stir vigorously with the spatula (use oven mitts — bowl will be hot). Re-cover and microwave for another 1–2 minutes until the mixture becomes translucent and slightly sticky. If steaming: pour mixture into a heatproof dish and steam over boiling water for 15–20 minutes until the dough is translucent and cooked through. The dough should be shiny and elastic.

Knead and cool slightly

Carefully remove the hot bowl. Oil your hands lightly. Transfer the hot mochi to a clean work surface dusted generously with cornstarch/potato starch. Using oiled hands or a bench scraper, fold and press the dough several times to distribute heat and create a smooth, elastic texture. Let cool until warm but still pliable (10–15 minutes).

Portion the dough

Dust the work surface and your hands with starch. Divide the dough into 24 equal pieces (use a scale for accuracy; each piece should be ~25–30 g). Roll each portion into a ball, flatten into a disc about 2.5–3 inches (6–7.5 cm) wide and 1/4-inch thick, keeping the center slightly thicker to accommodate filling.

Assembly — red bean

Take 12 dough discs for the red bean mochi. Place one red bean paste ball in the center of a disc. Gather the edges of the dough up and around the filling, pinching and sealing the seam tightly at the bottom. Roll gently between your palms to form a smooth round. Dust off excess starch and place seam-side down on a parchment-lined tray. Repeat for all 12 red bean balls.

Assembly — matcha white bean

Use the remaining 12 dough discs. Place one matcha white bean paste ball in the center of each disc and wrap the same way, sealing and smoothing. Optionally press a few grains of toasted sesame on top or roll the finished mochi lightly in toasted sesame or shredded coconut for variation.

Resting and storage

Once all mochi are assembled, let them rest at room temperature for 10–20 minutes to settle. Store in an airtight container lined with parchment in a single layer (or separated by parchment) at room temperature for up to 24 hours. For longer storage, refrigerate up to 2–3 days (mochi will firm in fridge; bring to room temp before serving) or freeze up to 2 weeks (place in a single layer to freeze, then transfer to a freezer-safe bag; thaw in refrigerator overnight or at room temperature for 2–3 hours).

Serve mochi at room temperature. If refrigerated, allow 30–60 minutes to soften. Present two flavors together on a platter, optionally dusted lightly with extra cornstarch or sprinkled with toasted sesame seeds.