Konnichiwa dear friends of Paulina Cocina! Today we bring you a recipe for a Japanese dessert that is gaining recognition around the world: Mochi. This package-shaped delight has a very particular dough, which is made with rice flourand its fillings can be very varied.

In this note we are going to tell you the story behind the mochisthe secrets for its preparation, and a recipe to show off at home by preparing this Japanese dessert and surprise everyone.

About the mochi

This preparation is a Japanese gastronomic gem that is made from glutinous rice flour, also known as sticky rice (the same one used for sushi). Its name comes from Japanese, where “mochi” means “sticky” or “amalgamated.”

The texture of this preparation is its hallmark. With a elastic and soft consistencythis delicacy is enjoyed in different presentations: from small filled portions to larger buns for special occasions.

Los mochis They can be of different flavors and colors, which makes them a true palette of taste experiences. This is an invitation to explore a unique texture and a range of flavors that goes beyond imagination.

The art of making mochis

The process of making these beauties requires a little dedication. The key is in glutinous rice flour, whose cooking and kneading leads to the creation of these little edible masterpieces.

This recipe can be both a delicious individual experience as a festive activity shared as a group, since in Japan part of the tradition is to get together as a family to prepare homemade mochis.

History, origin and tradition of the Japanese dessert mochi

He mochi It transcends time, as its history goes back to the roots of Japanese culture. From its origin as an offering in sacred ceremonies to its evolution into an everyday delicacy.

Festivals like “Mochitsuki” unite generations in the preparation of this delicacy, keeping the essence of community and celebration alive.

Over the centuries, this dessert It has evolved from being a ceremonial food to becoming an accessible pleasure in everyday life.

Exploring the meaning of “Mochi” in Japanese

Mochi It is not just a word in the Japanese dictionary, but a term full of meaning. Beyond its characteristic sticky texture, it has connotations of togetherness and prosperity in Japanese culture.

Same as him glutinous rice Firmly adhered, this term represents the cohesion of family and community in difficult times. This recipe is not simply a dessert, but a cultural link.

The secret inside the mochi

The soft and elastic exterior of the mochi It hides inside a diversity of gastronomic surprises. These can be filled with various ingredientssuch as anko, a paste of sweet red beans (aduki), but also chocolate, green tea, cream, vanilla or fresh fruits.

Each bite is a unique sensory experience, since the softness of the texture of the japanese mochi It combines with the flavors of the filling.

The art of enjoying mochis

Eat an mochi It is an experience that requires attention and respect for its peculiar texture. Due to its elasticity, it is essential to chew calmly to prevent it from falling apart and to be able to taste all its flavors.

In the Japanese cultureit is common to sip hot tea between bites to balance the flavors and make swallowing easier.

The flavors of Japanese mochi

Although the mochi of strawberry (strawberry) or anko, is a well-known favorite, this delicacy can be filled with a variety of flavors. From the bitterness of matcha to the freshness of mango, or coconut. This recipe celebrates the diversity of Japanese cuisine.

The taste of this japanese cake It is an amalgamation of subtle sweetness. Although the basis of glutinous rice flour It is neutral in flavor, it is the filling that provides the taste notes and the combinations can be very varied.

3 secrets to magic

  1. Use glutinous rice flour: It is important that the flour is glutinous rice, because the characteristic dough is not made with traditional rice flour.
  2. Kneading and cooking: The process of kneading and baking in stages determines the elasticity and softness of the dough.
  3. To give it color: You can experiment using edible coloring, or adding a little of the filling mixture to the dough, to give it a more natural color.

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Homemade Japanese Mochis Recipe

Yield: 15 servings

Preparation time: 1 hour (approximately)


For the mass

  • 1 cup glutinous rice flour
  • 1/4 cup sugar
  • 2 drops of edible coloring (optional)
  • 3/4 cup of water
  • Cornstarch (for sprinkling)

For the strawberry paste filling

  • 1 cup of fresh strawberries
  • 2 tablespoons of sugar
  • 80 ml whipping cream
  • 1 teaspoon cornstarch (optional, to thicken)

How to make Japanese mochi step by step

Preparation of the strawberry paste filling

  1. Wash and cut the strawberries into very small pieces.
  2. Separately, beat the cream with the sugar until firm.
  3. Mix the strawberries with the cream and a teaspoon of cornstarch (optional), integrate and make balls with the help of two spoons, so as not to handle them.
  4. Place on a tray and place in the freezer until they harden slightly (45 minutes, 1 hour).

Preparation of the dough

  1. In a microwave-safe bowl, mix the glutinous rice flour and sugar. Add water and stir well until the mixture is smooth and lump-free. In this step add the coloring (optional).
  2. Cover the bowl with plastic wrap and microwave on high power for 1 minute. Remove, stir to integrate the dough, and do 2 or 3 more intervals of 30 seconds, until the dough is cooked and has an elastic texture.
  3. Sprinkle cornstarch (cornstarch) on a counter. Place the dough on the sprinkled surface and knead it lightly until it is smooth and does not stick to your hands. If it is very sticky, put it in the refrigerator for a while.
  4. Cut the dough into the number of portions you want to prepare, always placing cornstarch in your hands to handle it.


  1. Make a small hole in the center of each dough ball and fill with the strawberry paste balls.
  2. Carefully close each cupcake, making sure they are well sealed.
  3. Sprinkle with cornstarch to prevent them from sticking together. Leave at room temperature for about 30 minutes before enjoying.
how to make monchi

Source: www.paulinacocina.net

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