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Best Mochi Recipe

Best Mochi Recipe: Chewy, Gluten-Free and Oh-So-Delicious

This Best Mochi Recipe transforms simple ingredients into delicious, chewy, gluten-free treats that everyone will love.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 16 pieces
Course: Desserts
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mochi Base
  • 1 cup mochiko flour essential for chewy texture
  • 1 cup granulated sugar can substitute with erythritol
  • 1 teaspoon baking powder
  • 1 cup water hydration is crucial
  • 1 cup coconut milk adds creaminess
  • 1 teaspoon vanilla extract flavor enhancer
  • food coloring optional for visual flair
For the Coating
  • 1 cup potato starch prevents stickiness

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • baking pan
  • Spatula
  • Knife

Method
 

Step-by-Step Instructions for Best Mochi Recipe
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine 1 cup of mochiko flour, 1 cup of granulated sugar, and 1 teaspoon of baking powder. Whisk until blended.
  3. In a large bowl, mix together 1 cup of water, 1 cup of coconut milk, 1 teaspoon of vanilla extract, and food coloring if desired.
  4. Gradually add the dry ingredients to the wet mixture and stir until smooth.
  5. Grease a 9x13-inch baking pan and pour the batter in, spreading it evenly. Cover with aluminum foil.
  6. Bake for about 60 minutes or until the edges pull away from the pan.
  7. Let it cool completely for about 30 minutes, then flip the pan upside down to release the mochi.
  8. Dust the mochi slab with potato starch, cut into bite-sized pieces, and toss in more starch to coat.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 28gProtein: 1gFat: 0.5gSodium: 15mgPotassium: 50mgFiber: 1gSugar: 12gCalcium: 1mgIron: 2mg

Notes

Use a generous layer of non-stick spray for best results. Experiment with flavors by adding extracts like matcha or ube.

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