← Back to Menu
Korean Mochi Recipe
Chewy rice cake filled with sweet red bean, matcha, or strawberry cream - a beloved Korean treat with perfect texture.
Ingredients
For the Mochi Wrapper:
- 200g glutinous rice flour (mochiko)
- 200ml water
- 50g granulated sugar
- 1/4 tsp salt
- Food coloring (optional)
- Cornstarch for dusting
For Red Bean Filling:
- 150g sweet red bean paste (anko)
- 1 tbsp honey
- 1/2 tsp vanilla extract
For Matcha Filling:
- 100ml heavy cream
- 30g white chocolate, chopped
- 2 tsp matcha powder
- 2 tbsp powdered sugar
For Strawberry Filling:
- 100ml heavy cream
- 30g white chocolate, chopped
- 2 tbsp strawberry puree
- 2 tbsp powdered sugar
- Pink food coloring
Instructions
Prepare the Fillings:
- For red bean: Mix anko with honey and vanilla until smooth. Divide into 6 portions.
- For matcha: Heat cream, add white chocolate and matcha. Whisk until smooth. Cool and whip with powdered sugar. Divide into 5 portions.
- For strawberry: Heat cream, add white chocolate and strawberry puree. Cool and whip with powdered sugar and coloring. Divide into 5 portions.
- Chill all fillings for 30 minutes.
Make the Mochi Wrapper:
- Mix glutinous rice flour, water, sugar, and salt in microwave-safe bowl.
- Add food coloring if desired (divide batter for multiple colors).
- Microwave for 2 minutes, stir, then microwave 1-2 minutes more until translucent.
- Alternatively, steam for 15-20 minutes until cooked through.
- Let cool slightly until safe to handle.
Assemble the Mochi:
- Dust work surface generously with cornstarch.
- Divide mochi dough into 16 portions.
- Flatten each portion into circle, keeping edges thin.
- Place filling in center and gather edges to seal.
- Roll gently in cornstarch to prevent sticking.
- Place seam-side down and let rest 15 minutes.
- Dust off excess cornstarch before serving.
Mochi Making Tips
Working with Mochi
Work quickly while mochi is still warm and pliable. Use plenty of cornstarch to prevent sticking to hands and surfaces.
Filling Consistency
Fillings should be firm enough to hold their shape but not too stiff. Chill cream fillings until they hold their shape.
Storage
Best eaten fresh, but can be stored covered at room temperature for 1 day. Don't refrigerate as mochi will harden.