Description
Enjoy the delightful sweetness and chewy texture of traditional Japanese mochi, made easily at home with this simple recipe.
Ingredients
Scale
- 150 g glutinous rice flour
- 20 g sugar
- 30 g cornstarch
- 30 g cooking oil
- 300 ml milk
- Roasted soybean powder (as needed for coating)
Instructions
- Mix the dry ingredients: Add the glutinous rice flour, sugar, and cornstarch to a large mixing bowl.
- Add oil and milk: Pour in the cooking oil and the milk. Whisk until smooth and free of lumps.
- Cook the batter: Transfer the smooth batter to a non-stick pan and cook on low heat, stirring continuously.
- Thicken the mixture: Stir until a smooth, elastic dough forms and it no longer sticks to the pan.
- Cool and stretch the dough: Remove the dough from the pan and stretch it a few times with clean hands.
- Shape the mochi: Roll the dough into a log shape and cut into bite-sized pieces.
- Coat with soybean powder: Toss the pieces in roasted soybean powder until evenly coated.
- Serve immediately: Enjoy the mochi warm or at room temperature.
Notes
Store leftover mochi in an airtight container and separate layers with parchment paper. Mochi can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Pan Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: mochi, Japanese dessert, sweet treat, pan-fried mochi, chewy dessert