Recipes

Discover 4 ways to enjoy soft, chewy mochi.

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Discover 4 ways to enjoy soft, chewy mochi.

1️⃣ UBE BUTTER MOCHI

  • 2 cups (270g) sweet rice flour (mochi flour)
  • 1 cup (200g) granulated sugar
  • 1 tsp (4g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) coconut milk
  • 1 cup (240ml) whole milk
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (240g) ube puree or 1–2 tsp ube extract
  • 4 large eggs (200g total)
  • 1 tsp (5ml) vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13″ (23×33cm) pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, mix coconut milk, whole milk, melted butter, ube, eggs, and vanilla until smooth.
  4. Combine wet and dry ingredients—stir gently. A few lumps are okay.
  5. Pour batter into pan and smooth the top.
  6. Bake

2️⃣ MATCHA MOCHI

Cashew Cream

  • 1/2 cup (75 g) raw cashews, soaked overnight
  • 1/2 cup (120 ml) water

Matcha Filling

  • 50 g (about 3.5 tbsp) cacao butter
  • 45 g (about 1/3 cup) powdered sugar
  • 1 tsp (2 g) ceremonial matcha
  • 2 tbsp (30 ml) cashew cream
  • 1/4 tsp (1 ml) vanilla extract

🍡 Dough

  • 1/2 cup (75 g) sweet rice flour
  • 2 tbsp (25 g) sugar
  • 6 tbsp (90 ml) almond milk
  • 1.5 tsp (7 ml) neutral oil
  • 1/4 tsp (1/2 g) matcha powder

Instructions

  1. Drain soaked cashews and blend with water until smooth. Set aside.
  2. Melt cacao butter and let cool to room temperature. Mix with sugar, matcha, cashew cream, and vanilla. Whisk until thick, then chill for about 2 hours.
  3. Combine flour, sugar, milk, oil, and matcha. Steam over boiling water for 20 minutes, stirring halfway through. Let cool for 20 minutes, stir until smooth, wrap in plastic, and chill for 45 minutes.
  4. Divide dough into small portions. Flatten each piece, add filling, wrap to enclose, and pinch to seal. Dust with cornstarch to prevent sticking.
  5. Enjoy fresh or chilled. Best the same day; keeps up to 3 days in the fridge.

3️⃣ STRAWBERRY CREAM CHEESE MOCHI
Dough (Skin)

  • 3/4 cup glutinous rice flour (100g)
  • 1/4 cup cornstarch (30g)
  • 1 tbsp sugar (15g)
  • 2/3 cup milk (160g)
  • 2 tsp butter (10g)

Creamy Strawberry Filling

  • 3.5 oz cream cheese (100g), softened
  • 1 tbsp sugar (15g)
  • 1/3 cup strawberry jam (100g)
  • 3/4 cup whipping cream (180g)
  1. Make the Filling
  • Beat cream cheese and sugar until smooth.
  • Add whipping cream and jam; mix until thick and creamy.
  • Pipe or scoop into ¼ cup (50g) portions. Freeze until firm.
  1. Cook the Mochi Dough
  • Mix rice flour, cornstarch, sugar, and milk until smooth.
  • Strain to remove lumps. Cover with plastic wrap, poke holes, and steam for 15–20 minutes until set.
  1. Knead for Elasticity
  • While warm, add butter and knead until smooth and stretchy.
  • Stretch and fold repeatedly to build chewiness.
  1. Assemble
  • Divide dough into 1.4 oz (40g) balls. Dust with cooked rice flour.
  • Flatten each ball, place frozen filling in center, and seal.
  • Trim excess dough, dust again, and top with cornstarch/powdered sugar.

4️⃣ MOCHI ICE CREAM

  • 1/2 cup + 2 tbsp (100g) sweet rice flour
  • 1/4 cup (30g) corn starch
  • 1.5 tbsp (20g) sugar
  • 3/4 cup + 2 tbsp (190ml) milk
  • 1.5 tbsp (20g) butter
  • Ice cream of your choice

Instructions:

  1. Combine sweet rice flour, corn starch, and sugar in a bowl. Add milk and mix well. Cover with plastic wrap, poke holes, and steam for 25 minutes.
  2. Add butter to the steamed mixture and knead until smooth. Divide the dough into 35g portions.
  3. Roll out each portion, wrap around small scoops of ice cream, trim any excess, dust with cooked sweet rice flour, and freeze for 2 hours.

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