🍡 Mochi
Mochi is a Japanese sweet made from glutinous rice powder (mochiko) mixed with water and sugar, steamed into a soft, stretchy dough and wrapped around a filling of sweet red bean paste. The outside is smooth and chewy, the inside dense and sweet. Small rounds are dusted with starch and served with green tea as a snack or dessert.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 150 g glutinous rice powder (mochiko)
- 50 g sugar
- 180 ml water
- 200 g sweet red bean paste
- Potato or corn starch, for dusting
Method
- Divide the bean paste into 8 balls.
- Mix rice powder, sugar and water into a smooth batter in a heatproof bowl.
- Steam for 15–20 minutes, stirring halfway, until thick and translucent.
- Turn onto a starch-dusted surface, divide into 8 pieces and flatten each.
- Wrap each around a bean ball, pinch closed and dust off excess starch.
How to make it lighter
- One piece is a sensible portion; mochi is dense and sweet.
- Cut the sugar in the dough, since the bean paste already brings sweetness.
- Pair it with unsweetened green tea instead of a sweet drink.
History
Rice cakes pounded from glutinous rice have been made in Japan for many centuries and are closely tied to New Year and other celebrations. Sweet filled versions made with rice powder are now sold everywhere from traditional confectioners to convenience stores.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Mochi and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →