Homemade, organic Mochi

How to make fresh mochi

One of the most common ways of consuming sweet rice(mochigome) is in the form of mochi. A traditional Japanese preparation, mochi is made by pounding steamed sweet rice in a large mortar ( “usu”) with a heavy mallet(“kine”). A Mochi-tsuki (literally “mochi making”) typically takes place shortly before the Japanese New Year. After the steamed rice is pounded into a smooth mass, small individual “cakes” are quickly formed. Mochi is typically consumed fresh, alternatively, it may be air-dried or frozen for later use.

Making mochi the traditional way is an exhausting process, this is why many Japanese households use a mochitsuki-ki, an electrical device similar to a bread machine. Fresh Mochi is very tasty, and the variations for preparation are numerous,  it can be enjoyed savory or sweet. Using glutinous rice flour like mochiko or shiratmako is only suitable for Japanese sweets like daifuku mochi or other wagashi,  mochi made from rice flour will never have such good rice taste like the pounded kind.

Of course, there are few possibilities for making mochi at home, but few are rather expensive. Beside an electrical mochi maker(available on Amazon),  you could try to make mochi with a bread machine, Umamitopia has a great recipe: making mochi the easy way. If you are a happy owner of a Kitchen Aid, you could try Maki’s Recipe: homemade mochi the modern way.

Mochi-tsuki scene with traditional Japanese dolls called Ningyou.

My bread machine wasn’t strong enough(and almost broke) and I don’t possess a mochi-maker or a Kitchen Aid, but I  found an different, easy and fast method for making mochi at home. All you need is an ordinary food processor or blender(it doesn’t need to be anything “special”), beside the soaking time for the rice the preparation is really fast: just place the raw, soaked rice in the blender and process into a thick, smooth “rice milk”, after this the mass needs to be steamed(or use a microwave for this step).

I use this recipe a lot, mochi made this way are really tasty, especially in dishes like mochi pizza or grilled mochi. I prefer to use organic, brown glutinous rice(genmai mochigome) or white and brown rice mixture , this way it is more nutritious(and in my opinion, the mochi tastes better, too) . Of course, I’m sure the bread machine/Kitchen Aid methods produce better tasting mochi, because this is closer on the traditional preparation. But “my” blender method works fine for me, and I prefer mochi baked or grilled. :-)

Homemade, organic mochi recipe

200g mochigome(glutinous rice) or organic genmai mochigome

190ml filtered water

a little salt

1 tablespoon organic rice syrup(optional)

Variations: Yomogi(Japanese mugwort), roasted  sesame seeds, kuro mame(sweetened black soybeans)

Tip: using more water creates a softer, smoother mochi, less water is better for grilled/baked mochi.

Wash the rice, drain and place in a bowl or a container. Pour 1900ml of fresh, filtered water over the rice and soak it for about 3-4 hours (6-8 hours or over night if using brown rice).

Transfer the soaked rice into a blender, and process for 1-2 minutes, till you have a smooth, white “rice milk”( if using brown rice it will be like fine sand, that’s fine).

Pour the “rice milk” in a bowl, cover the bowl and steam in a steamer for 30-35 minutes(siir 1-2 times). Or,  you can cook it in the microwave: heat for 2 minutes on 600 watt(almost the highest setting), then take it out, stir and cook for other 2 minutes, till you have a sticky, somehow translucent mochi mass(picture on the left).

Pour the hot mochi on a tray dusted with starch and let it cool, then cut in pieces. For making round mochi, you need to form the warm dough(but this is much more work and mess ;-) ).

Mochi is best enjoyed fresh on the same day it’s made), but once cooled to room temperature, it can be frozen or kept for 4-5 days in the fridge(it can still be enjoyed grilled or cooked, this is what I usually do). In my opinion, it’s even better to use “older” mochi for grilling/baking, it will dry out a little and become rather firm after few days in the fridge(similar to the dry, store bought mochi).

You can use this recipe for making Kagami Mochi, but if you are interested in making wagashi, here are very tasty recipes for Daifuku Mochi and Sakura Mochi(both are in English).

How to enjoy mochi?

Oh, there are many incredible delicious variations! I’m a huge mochi fan :-) , and like it especially grilled or baked, as  “Isobe Maki”(picture): wrap nori stripes over small mochi pieces and bake/grill in the oven(180-200°C) for around 10 minutes, then dip in shoyu and serve grated daikon(white radish) on the side. Or macrobiotic sweet genmai mochi: grilled or baked then served hot with kinako(roasted soybean flour) and organic brown rice syrup.

I made few other tasty mochi dishes, but this is something for a new post, but you really should try this out:

Vegan Mochi Pizza

2-3 pieces genmai mochi
3-4 fresh shiitake or other mushrooms
green onions or chives
2-3 tablespoons vegan miso cheese sauce

Preparation: place mochi pieces on a baking sheet(you could use store bought mochi , too) spread 2-3 tablespoons “cheese sauce” and place sliced mushrooms on top. Bake for 10-15 minutes(200°C), sprinkle green onions or chives on top.

Together with a vegan “cheese sauce” it is really very similar to cheese, because hot mochi melts and has a gooey, sticky texture. You can use mochi pieces as a “cheese substitute”: grated or chopped and sprinkled on veggies or pizza(but it’s better to add some seasoning like miso and nutritional yeast).

Artikel und Rezept in Deutsch

Related posts:


  1. yayyhhh!!! Mochi-Pizza!!! :D Seit ich das Video von runnyrunny gesehen hab, wollte ich das auch immer machen – war aber nie an Kirimochi gekommen. Jetzt hab ich eindlich eine Packung ergattern können – hoffentlich kann ichs bald ausprobieren! ^^
    Deine Mochi sehen so toll aus und die Fotos sind wieder echt extrems gut geworden!


    avatar 2012.02.26

  2. hier sind kirimochi extrem teuer! ich bin SO froh, dass meine Küchenmaschine von Braun ohne murren mochigome knetet, als sei es bloß Hefeteig! ich muss nur noch ne Möglichkeit finden, die Katzensicher zu trocknen (also ohne Haare *räusper*), dann hab ich zumindest schon mal ne gute suppeneinlage und Käse-ersatz zum Überbacken. wie ich die unfallfrei aufbacke weiß ich allerdings noch nicht, ich hab mich noch getraut. klebt mochi auf Backpapier?
    ABer mal ne andere Frage: ich seh Yomogi immer bloß als saatgut, oder bereits verarbeitet. Wo bekomme ich es denn als Gewürz her? oder kann ich das einfach gegen europäischen Beifuß austauschen? ich nehme an, dass das Aroma doch zu sehr differiert.


    avatar 2012.02.27

  3. Danke Token! :-)
    aber sag mal, warum machst Du Kiri Mochi nicht einfach selbst, mit dem Rezept hier? Kiri Mochi sind wirklich teuer, und so ein Standmixer gibt es schon für 19-25 EU. Dann noch eine Packung Reis- wenn du damit Mochi machst, hast Du schon nach dem ersten mal den Preis wieder “drin”, vergliechen mit dem Ladenpreis bei Kiri Mochi. Ausßerdem kannst Du Dir dann auch Smoothies und vieles mehr machen…
    Gerade bei einer Studentin würde ich das empfehlen- und Du könntest Dir auch braunen Mochireis kaufen, der ist auch viel gesünder!
    Ich esse Mochi pizza wirklich oft, so ein mal in der Woche, bei diesem Rezept kann man Mochi auch einfrieren oder längere Zeit im Kühlschrank aufbewahren(paar Tage).So kann ich immer wieder zuschlagen. Und süßes Mochi kann man mit diesem Rezept ja auch machen(auch Daifuku, wie bei Kuro Mame Daifuku).

    Kikuyu, die bleiben auf dem Backpapier nicht kleben, keine Sorge.:-) Sie sind dann außen ganz knusprig, innen mochi-mochi u.warm-sehr lecker!
    Was das Yomogi anbetrifft, sooo toll ist das nun auch wieder nicht- finde ich. Hast Du schon mal Yomogi Mochi gegessen? Normaler Beifuss ist schon anders, aber auch ähnlich, dann vielleicht weniger nehmen?(das Mochi wird dann nicht so grün sein).
    Mit dem Trocknen, sei da vorsichtig, die schimmeln schnell…(wie Du leider weißt), lieber einfrieren, ist viel besser.


    avatar 2012.02.29

  4. Das war ja schon etwas länger her, bevor du das rezept hier gepostet hast ^^ Für das nächste mal werde ich dein Rezept versuchen! ;D Achja ich hab noch ein kleines Anliegen an dich, aber ich glaub ich schick dir am Besten ne Mail in nächster Zeit ;-)


    avatar 2012.02.29

  5. You think I could use sushi rice for making this? There’s no possible way for me to get my hands on some mochigome rice :(


    avatar 2012.04.12

  6. Ellie, for Mochi you need mochi rice, this is also called: sweet rice, glutinous rise, sticky rice. It is rather easy to obtain, please look in shops with Asian/Japanese assortment, many organic food shops have this rice, too.

    You could use sushi rice, but then you would have dango dumplings, not mochi. But these are very tasty, too! :) Dango can be grilled, and served with a sweet savory sauce like here: Mitarashi Dango. :-)


    avatar 2012.04.13

  7. Accidentally found your site while looking for wagashi… now am hooked and in love with your wonderful work!!! Thanks so much ^^ reading your blog makes my day :)


    avatar 2012.04.30

  8. I was just looking for anko and found your site – I’m hooked! All the food here looks so amazing! (And the mothwatering pictures! I’d definitely buy a cookbook by you!) <3
    I'd really like to try make some mochi. But I don't have a microwave and I guess by "steamer" you don't mean a pressure cooking pot, do you? Any alternatives for that step?


    avatar 2012.07.01

  9. OMG, thank you so much for this recipe! I’m a Korean and this recipe looks so easy to make!! I loove sweet rice & mochi! <3
    I once baked mochi once in the oven with aduki beans. You can check it out on my blog if you're interested!


    avatar 2012.07.01

  10. E*phi, you can use a ordinary steam basket for steamig the mochi dough.
    But, it could be interesting too, to cook mochi in a pressure coooker, I schould try this out(as an alternative for people without a microwave)


    avatar 2012.07.02

  11. This is THE BEST mochi recipe I know- trust me, the taste is fantastic! :)


    avatar 2012.07.02

  12. I was going to make this today, but I needed to ask whether the water is 190mL or 1900mL?


    avatar 2012.07.06

  13. Stephanie, it is 190 ml.


    avatar 2012.07.09

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