Typical Japanese Mochi Cake Recipe. The texture is soft and melty

Mochi cake is a traditional Japanese snack that has captivated the taste buds of people all over the world. With its chewy texture and mild sweet taste, mochi is a favorite at various events and celebrations in Japan.

History of Mochi

Mochi has deep roots in Japanese culture, stretching back more than a thousand years. Initially, mochi was used as a means of exchanging goods, then developed into a food served in religious ceremonies and celebrations. The manufacturing process is also an important part of Japanese tradition.

Main Ingredients for Mochi

Mochi is made from glutinous rice mixed with water and steamed or heated until it becomes a chewy dough. This ingredient provides a unique texture that differentiates mochi from other types of cake. Additionally, mochi is often filled with various other ingredients, such as red beans, strawberries, or ice cream, which can add flavor variations.

Various Mochi Variants

Although classic mochi is generally filled with red beans, culinary innovations have taken mochi to the next level. Mochi variants served with ice cream, fruit or chocolate have become trendy and popular. This creates a more diverse and engaging taste experience.

Making process

Making mochi involves a series of steps that require skill and patience. First, the sticky rice is soaked and then steamed until cooked. After that, the sticky rice is kneaded until it becomes a springy dough. This process usually involves several people working together quickly and in a coordinated manner.

Mochi in the Modern World

The popularity of mochi has gone beyond the borders of Japan and become a dish recognized throughout the world. Japanese food stores in various countries often serve mochi in a variety of flavors and variants, presenting the traditional delicacy in a global context.

Traditions and Celebrations

Mochi is often presented at traditional Japanese celebrations such as Shogatsu (New Year) and Hinamatsuri (Hina Doll Festival). On these occasions, mochi is prepared with great passion and cherished as a symbol of good luck and abundance.

Here is a step by step guide to making Japanese Mochi cake at home.

Simple Mochi Cake Recipe


- Japanese Sticky Rice (Mochi Gome): 2 cups.

- Water: 2½ cups.

- Sugar: ½ cup (adjust according to taste).

- Cornstarch: For sprinkling.

How to make

1. Wash the sticky rice with clean water until the water is clear. Soak sticky rice in water for at least 4 hours or overnight for better results.

3. Drain the sticky rice soaking water.

Cook the sticky rice in water until it is completely cooked and sticky. Make sure to stir occasionally so it doesn't stick to the bottom of the pan.

3. Once cooked, add the sugar to the still warm sticky rice.

Stir well until the sugar dissolves and the sticky rice becomes stickier.

4. Let the mochi mixture cool slightly before shaping it.

Take a pinch of dough, flatten it, and place your favorite filling in the middle (for example sweet red beans).

Fold the dough into a round or rectangle, making sure the filling is tightly covered.

5. Sprinkle cornstarch on the surface used to avoid sticking.

Place the mochi that has been formed on top of the cornstarch.

6. Cut the mochi according to taste. Serve the mochi by sprinkling with cornstarch to prevent it from sticking.

Original Japanese Mochi Recipe


- 100 gr tapioca flour (roasted)

- Pandan leaves

- 300 gr sticky rice flour

- 50 gr oil

- 250 gr water

- 3 grams of tutti frutti flavoring

- 2 grams of vanilla powder/vanilla essence

- 2 grams of salt

- 140 gr white sweetened condensed milk

- 40 gr wheat flour

- 30 gr butter

- 140 gr water

- 140 gr milk

- 20 gr chocolate powder

- 115 gr compound milk chocolate (chopped)

- 100 gr sweet white thick

- ⅓ tsp salt

How to make

1. Make the chocolate filling. Put the butter and flour into a saucepan or frying pan, stir well. Heat over medium heat until cooked. Then add water, milk, salt, sweetened condensed milk and chocolate powder, stir until completely smooth and smooth (don't leave any lumps)

2. Turn off the heat, add the milk chocolate compound, stir well, don't let it clump.

3. Transfer to a container/bowl, wait until it cools slightly and cover with plastic wrap, put in the refrigerator for 1 hour

4. Next, make the mochi dough. Combine sticky rice flour, sweetened condensed milk, salt, tutti frutti flavoring, oil, vanilla powder and water in a container, stir well and without lumps.

5. Then transfer the mixture into a heat-resistant container, cover with aluminum foil, steam for 35-40 minutes.

6. Lastly, make the coating flour. Mix tapioca flour and pandan until fragrant.

7. Take out the chocolate filling, round it and then coat it with flour.

8. Remove the mochi from the steamer, wait until it's not too hot then knead the dough, sprinkle with a little roasted tapioca flour so it doesn't stick to your hands. Shape lengthwise and divide.

9. Flatten the mochi, add chocolate filling, circle again until the filling is covered. Spread the roasted tapioca flour all over the surface of the mochi. Serve.

Now, you are ready to enjoy homemade Japanese Mochi cake. Good luck.


Japanese mochi cake is not just a sweet dish, but also carries a rich and deep cultural heritage. With its unique chewy texture and endless variety of flavors, mochi continues to celebrate the diversity and beauty of Japanese culture, making it an unforgettable snack for anyone who tastes it.