There’s something hypnotic about that first bite of mochi, soft and stretchy on the outside, cool and creamy in the center. Whether it’s a Little Moons moment from TikTok or a strawberry-filled daifuku from your local Asian grocery, mochi has found a new kind of fame lately, and for good reason. It’s not just a dessert; it’s a texture experience.
But here’s the best part: you can make your own copycat mochi recipe right at home. No steamers or fancy wooden mallets needed. Just a microwave, some sweet rice flour, and a bit of patience. What you’ll get is that same bouncy chew, ready to wrap around red bean paste, ice cream, or whatever your dessert brain dreams up.
Table of Contents
How to make this copycat mochi recipe
This version is all about simplicity. You won’t need to soak and pound rice for hours—just grab a bag of mochiko (glutinous rice flour), a microwave-safe bowl, and your favorite filling. We’re using the microwave method here because it’s fast, foolproof, and the results are pretty spot-on to what you’ll find in freezer aisles.
This recipe makes enough mochi for about 6–8 daifuku balls, perfect for a small gathering or a cozy solo snack stash.
Ingredients, instructions and tips
Ingredients:
- 1 cup mochiko (sweet rice flour)
- ¾ cup water
- ¼ cup granulated sugar
- Potato starch or cornstarch (for dusting)
- Fillings of your choice: sweet red bean paste, ice cream scoops, fresh strawberries, Nutella, peanut butter, etc.
Instructions:
- Mix the dough
In a microwave-safe bowl, whisk together the mochiko, sugar, and water until smooth and lump-free. - Microwave in bursts
Cover the bowl with plastic wrap or a microwave-safe plate. Microwave on high for 1 minute. Stir the mixture with a wet spatula. Repeat for another 1 minute. Stir again. Then microwave for a final 30–60 seconds. The dough should look translucent and slightly glossy. - Dust and knead
Generously dust a clean surface with potato starch or cornstarch. Use a spatula to scoop the hot mochi onto the surface. Dust your hands and gently knead the dough a few times. - Divide and fill
Cut the dough into 6–8 equal pieces. Flatten each into a disc. Place a small spoonful of filling in the center, then pinch the edges to seal and roll into a smooth ball. - Chill or serve
If using ice cream, return filled mochi balls to the freezer for 1–2 hours. For red bean or fruit, serve fresh or store in the fridge in an airtight container for up to 2 days.
Tips:
- Wet your hands often. Mochi is sticky, and wet hands help prevent tearing.
- Use small fillings to keep the dough from stretching too thin.
- If using ice cream, pre-freeze your scoops on parchment paper so they’re easier to work with.
What to serve with the dish
These mochi treats are perfectly poppable on their own, but they shine even brighter when paired thoughtfully:
- With green tea or matcha lattes – a calming, earthy counter to mochi’s sweetness.
- With sliced tropical fruit – mango, pineapple, or lychee go beautifully with ice-cream mochi.
- With whipped cream and berries – create a deconstructed mochi shortcake.
You can even build a “mochi platter” with different fillings, dustings (kinako, sesame, cocoa), and dips. Think: mochi tapas.
Ingredient substitutes
- Sweet Rice Flour
Original Ingredient: Mochiko (glutinous rice flour)
Substitutes:- Shiratamako: A premium Japanese glutinous rice flour, ideal for smoother texture.
- Thai glutinous rice flour: Similar in behavior but slightly different flavor; good for savory mochi.
- No substitute: Regular rice flour won’t work—it lacks the stretchy amylopectin content.
- Sugar
Original Ingredient: Granulated white sugar
Substitutes:- Brown sugar: Adds a caramel undertone, especially nice with red bean.
- Honey or maple syrup: Use slightly less and reduce added water.
- Stevia or erythritol: Works for a lower-calorie version, but may alter texture slightly.
- Water
Original Ingredient: Plain water
Substitutes:- Coconut milk: Adds richness and slight tropical flavor—great for pairing with mango or pineapple.
- Matcha tea: Adds color and grassy complexity; reduce water slightly and whisk matcha separately.
- Milk or plant milk: Softens the chew and makes the dough a bit creamier.
- Filling
Original Ingredient: Red bean paste or ice cream
Substitutes:- Nutella or cookie butter: Smooth, indulgent center with a crowd-pleasing taste.
- Peanut butter & jelly: Classic combo with a chewy twist.
- Fresh fruit: Strawberries, raspberries, or mango cubes—cut small and pat dry before using.
- Dusting Starch
Original Ingredient: Potato starch or cornstarch
Substitutes:- Rice flour: Slightly coarser but does the job.
- Icing sugar + starch: Adds a touch of sweetness while preventing stickiness.
- Kinako (roasted soybean flour): Nutty and traditional, pairs well with classic flavors.
Ingredients
-
1 cup mochiko (sweet rice flour)
-
¾ cup water
-
¼ cup granulated sugar
-
Potato starch or cornstarch (for dusting)
-
Fillings of your choice: sweet red bean paste, ice cream scoops, fresh strawberries, Nutella, peanut butter, etc.
Instructions
-
Mix the dough
In a microwave-safe bowl, whisk together the mochiko, sugar, and water until smooth and lump-free. -
Microwave in bursts
Cover the bowl with plastic wrap or a microwave-safe plate. Microwave on high for 1 minute. Stir the mixture with a wet spatula. Repeat for another 1 minute. Stir again. Then microwave for a final 30–60 seconds. The dough should look translucent and slightly glossy. -
Dust and knead
Generously dust a clean surface with potato starch or cornstarch. Use a spatula to scoop the hot mochi onto the surface. Dust your hands and gently knead the dough a few times. -
Divide and fill
Cut the dough into 6–8 equal pieces. Flatten each into a disc. Place a small spoonful of filling in the center, then pinch the edges to seal and roll into a smooth ball. -
Chill or serve
If using ice cream, return filled mochi balls to the freezer for 1–2 hours. For red bean or fruit, serve fresh or store in the fridge in an airtight container for up to 2 days.
