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+ servings
Japanese Mochi Desert


Course Appetizer, Snack
Cuisine asian, Japanese
Keyword mochi, sweet rice, mochi-gome, vegetarian
Prep Time 12 hours
Cook Time 1 hour
Servings 20 pieces
Cost $5.00


  • standard mixer with dough hook and flat beater Kitchen Aid
  • Bamboo steamer (3-4 stacks or steam rice in two batches)
  • 2-4 cheesecloth (large enough to overflow each stack)
  • Baking sheet lightly covered with corn starch


  • 4 cups sweet rice Sho Chiku Bai or similar
  • corn starch enough to dust the baking sheet


  • Gather ingredients.
    Mochi Ingredients
  • Wash the sweet rice. Soak the rice overnight in a cool place with enough cold water to cover the rice. 
  • Drain the rice and divide the rice into 3-4. Place the rice on a steamer with sarashi or cheesecloth overhanging the steamer. Fold the excess fabric lightly over the rice. Steam the rice for 30 minutes. Note: you need 3-4 stacks of a steamer, if not, work in two batches.
  • Carefully lift the steamed rice with the cheesecloth and transfer it into the standard mixer. Mix the rice on medium to high speed for about 2 minutes using the dough hook. After two minutes, take a damped spatula and scrape the sides of the mixer. Mix again for another two minutes. 
    Transferring Cooked Rice
  • After scraping the sides again, change the hook to a beating hook and repeat #4.  At this point, the rice should be very sticky and elastic.    
    Mixing Mochi
  • Transfer the mochi onto the baking sheet with cornstarch and shape them into flat discs.  
    Forming Mochi
  • Enjoy your mochi with kinako and sugar (soy powder), sweetened red beans, or soy sauce and nori sheet.  Picture: zenzai, a broiled mochi in red bean soup