Mochi (Japanese Rice Cakes)

Chewy Little Clouds of Happiness

I became obsessed with mochi after discovering the little ice cream-filled ones at my local Asian market. Making them at home is surprisingly simple, and the fresh version has a pillowy softness that store-bought can never match. They are chewy, slightly sweet, and utterly addictive.

The Microwave Method That Actually Works

In a microwave-safe bowl, whisk together glutinous rice flour (mochiko), sugar, and water until smooth. Cover with plastic wrap and microwave in 1-minute intervals, stirring between each, for about 3-4 minutes total until the dough becomes translucent and sticky.

Dust your work surface generously with cornstarch or potato starch. Turn out the hot mochi dough and dust the top as well. Let it cool enough to handle, then pinch off small pieces and flatten into circles. Fill with sweetened red bean paste, ice cream, or fresh fruit.

Shaping and Serving

Gather the edges up around the filling and pinch to seal, then roll gently to smooth. Dust with more starch to prevent sticking. Serve immediately or refrigerate for up to 2 days.

Tina's Tips

• Glutinous rice flour is essential -- regular rice flour will not give you that signature chewy stretch
• Work quickly -- mochi dough gets harder to shape as it cools
• Use plenty of starch on your hands and work surface -- this dough sticks to absolutely everything
• For ice cream mochi, freeze the filled balls for at least 2 hours before serving
• Keep mochi at room temperature for the softest texture -- refrigeration makes them slightly firmer