Botan Mochito

Botan Mochito

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49 Ratings 5 star values: 34 4 star values: 6 3 star values: 5 2 star values: 0 1 star values: 4
Read the full recipe after the video.
close up images of a bowl with mochi with a red bean filling
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183 calories; protein 2.8g; carbohydrates 42.5g; fat 0.2g; sodium 81.6mg. Full Nutrition
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49 Ratings 5 star values: 34 4 star values: 6 3 star values: 5 2 star values: 0 1 star values: 4
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Servings Per Recipe: 8 Calories: 182.8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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Mochi are small, sweet Japanese cakes made with glutinous rice flour (mochiko). They have a soft, chewy outer layer and a deliciously sticky filling made of sweetened red bean paste. Freezing the red bean paste before you use it is optional but it does make the process easier.
Satisfy your sweet tooth with homemade mochi. Trust us: The process is way simpler than you think. This easy mochi recipe comes together quickly with just a few ingredients.
Mochi is a bun-shaped Japanese dessert made from sweet glutinous rice flour, or mochigome. It has a soft, chewy texture that is somewhat elastic. Mochi is often flavored with matcha (or green tea powder), which gives it a light green hue.
Here's what you'll need to make homemade mochi:
Red Bean Paste You can buy sweetened red bean paste (also called adzuki bean paste or anko) at the store or you can make it at home with our easy recipe .
Glutinous Rice Flour Make sure to get glutinous rice flour (mochigome) instead of regular rice flour. This ingredient is essential for mochi's signature chewy texture.
Green Tea Powder Green tea powder (or matcha) has a complex, earthy flavor that works well with mochi. Plus, it gives the dessert its gorgeous green color.
Water Water thins the dough, creating the perfect consistency (and making it easier to work with).
Sugar Plain granulated white sugar will add just the right amount of sweetness.
Cornstarch Cornstarch prevents sticking when you're rolling out the dough.
You'll find the full recipe below, but here's what you can expect when you make this top-rated mochi recipe:
Wrap red bean paste in foil and freeze until solid. Once the paste is frozen, divide and roll into eight equal balls. Set aside or return to the freezer.
Mix sweet rice flour and green tea powder in a microwave-safe bowl. Stir in water, then stir in the sugar. Mix until smooth. Cover bowl with plastic wrap and cook in the microwave for about 3 minutes and 30 seconds. Stir the mixture, then heat in the microwave for an additional 15-30 seconds.
Dust your work surface with cornstarch. Roll the (still hot) dough into balls. Flatten each ball and place one frozen red bean paste ball in the center. Pinch the mochi over the paste until covered. Sprinkle with more cornstarch and place the mochi (seam side down) in a paper muffin liner.
Repeat the steps until all the dough and frozen paste is used.
Try to eat mochi immediately, as it is best enjoyed fresh. Since mochi is extremely sticky, cut it into small, bite-sized pieces and make sure to chew thoroughly before swallowing.
Fresh mochi should be stored in the freezer. Avoid storing it in the fridge, as it will quickly dry out and harden. Store mochi in an airtight container in the freezer for up to two weeks. To prevent sticking, either flash freeze the mochi before transferring it to the storage container or individually wrap each mochi ball.
"This recipe was a home run," says Susan Sliger . "It was extremely easy to make. I made it today for 10 tour guides from Japan. They gave it a 10 and could not believe this was the first time I had made it. I doubled the recipe with no issues and made the red bean paste with red kidney beans."
"It was super quick and easy to make the mochi," raves larissa Levon . "Nothing beats fresh mochi!"
"Very easy to make," according to sushihorsey . "Side note: The mochi dough is SUPER sticky, so be sure to prepare your surface and hands with starch before making the balls. Otherwise, it's very yummy and easy and fun!"
Editorial contributions by Corey Williams
Wrap red bean paste in aluminum foil and place in the freezer until solid, at least 1 hour.
Mix glutinous rice flour and green tea powder thoroughly in a microwave-safe bowl. Stir in water, then sugar; mix until smooth.
Cover the bowl with plastic wrap and microwave for 3 minutes 30 seconds.
Meanwhile, remove red bean paste from the freezer and divide into 8 equal balls. Set aside.
Remove rice flour mixture from the microwave. Stir and heat, covered, for another 15 to 30 seconds.
Dust a work surface with cornstarch. Roll about 2 tablespoons of hot rice flour mixture into a ball. Flatten the ball and place one ball of frozen red bean paste in the center. Pinch and press the dough around the bean paste until completely covered. Sprinkle with additional cornstarch and place mochi, seam-side down, in a paper muffin liner to prevent sticking.
Repeat Step 6 to make remaining mochi.
Very easy to make. Side note: the mochi dough is SUPER sticky, so be sure to prepare your surface and hands with startch before making the balls. Otherwise, very yummy and easy and fun!
Hi everyone, thank you so much for the feedback. Some reviewers are correct; I have made a mistake and the flour should be glutinous rice flour which can also be called Mochiko. Also, the green tea powder is optional as is freezing the red bean paste. Freezing the red bean paste just makes the process less messy. For the cooking time, one can lower it to 3 minutes and add 15 seconds at a time until the dough looks slightly translucent. However, be sure to keep the plastic wrap on for at least 3 minutes to keep the moisture in. I'm sorry for all the mistakes but I am looking into correcting the recipe soon. Thanks!
Very easy to make. Side note: the mochi dough is SUPER sticky, so be sure to prepare your surface and hands with startch before making the balls. Otherwise, very yummy and easy and fun!
Similar to a recipe on RecipeZaar - I didn't have the matcha (and the other recipe doesn't call for it), so I made it without. I've made it twice, experimenting with the microwave time - ours seems to heat things faster than others. You can also switch up the fillings. I've used super thick cheesecake pudding (1 1/2 c soy milk) as well as another batch with peanut butter. The red bean paste is our favorite, but we make due with what we have. Solution for getting the mochi into balls is to put the batch on plastic wrap dusted with potato or tapioca (cornstarch works, too) starch. Get some starch on one hand, put a cut piece into that hand, spoon in the filling, and pinch up the sides with the not-so-dusted hand. Keeps for a day or two in tightly sealed container lined with parchment paper. The pudding ones should be eaten almost right away. Thank you Katrina for sharing!
Hi everyone, thank you so much for the feedback. Some reviewers are correct; I have made a mistake and the flour should be glutinous rice flour which can also be called Mochiko. Also, the green tea powder is optional as is freezing the red bean paste. Freezing the red bean paste just makes the process less messy. For the cooking time, one can lower it to 3 minutes and add 15 seconds at a time until the dough looks slightly translucent. However, be sure to keep the plastic wrap on for at least 3 minutes to keep the moisture in. I'm sorry for all the mistakes but I am looking into correcting the recipe soon. Thanks!
Super good. Super simple. Just beware of burning your hands with the hot mochi mix. I used bean paste out of a pouch and didn't need to freeze it; worked perfectly.
That was the most ridiculous mess I've ever attempted in my kitchen. Supper squishy, bloby mess. Did I microwave it too long, or not enough?
Now I see many make the same mistake I have made when I first started doing it. it wasnt till a few years later it was the type of rice flour....the rice flour people need is Glutonous rice flour or Mochiko. this gives it the sticky texture. Ive only seen it available by the name brands, but i wish everyone luck making this
Following this recipe resulted in an indestructible blog the consistency of rubber cement that was impossible to meld into any shape whatsoever.
I followed the instructions and even putting the mochi in the microwave for only 3 minutes but it became super hard--passed the point of being able to mix it still. Maybe you need to check on it ever 30 seconds? Or is there a way to make it in a pot where you can see it turn the consistency you want?
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