Small homemade mochi
Mochi, a dough made of pounded glutinous rice, requires patience but few ingredients. The real challenge is not the recipe but the technique: working with hot, sticky, elastic dough without letting it stick completely to your hands or utensils. A sturdy wooden spatula is much more effective than a standard spoon for turning and shaping the hot dough.
Preparation
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Cook the glutinous rice
Steam the glutinous rice until it is translucent. -
Pound the dough
Pound or blend the cooked rice until a smooth and elastic dough is obtained.
👉 Tip: regularly moisten your hands and the spatula to prevent the dough from sticking. -
Shape into balls
Shape into small balls with damp hands. -
Fill if desired
Fill with red bean paste (anko) before closing the ball.
Culture
New Year's Mochi
In Japan, pounding mochi (mochitsuki) is a collective New Year's tradition, often performed in groups using a large wooden mallet.
The Utensil
Shamoji, rice spatula
Its curved, smooth wooden shape allows you to turn and work the hot dough without it sticking, just as it is used daily to separate rice without crushing it.
Buy nowFAQ
Can I use glutinous rice flour?
Yes, it is actually the simplest method for quick homemade mochi.
How should I store mochi?
In the refrigerator, consume within two days; they harden quickly.
Suggestions
Fill with red bean paste, strawberry, or leave plain with a bit of kinako (roasted soybean flour).