It really is ‘mochi’ less complicated than you believe: Standard Taiwanese mochi recipe

A couple of months in the past, I located myself atop a misty mountain in Taiwan, observing in awe as steamed sticky rice turned into delicate mochi. Keep-bought mochi is commonly produced from machines, which gives it that clean, even and velvety consistency. I figured out, however, that generating your have mochi from scratch gives it a a little bit coarser but more flavorful and hearty texture. It’s also much easier than it seems! Classic Taiwanese mochi only involves sweet sticky rice, a bit of heat h2o and a entire ton of power. If you’re hunting for a tasty experiment or an arm exercise session, read through on for the recipe!


Peanut toppings (optional)

  • ½ cup roasted unsalted peanuts 
  • 2 tablespoons granulated sugar


  • 1 cup sweet sticky rice or millet rice 


Peanut toppings (optional)

  1. Pour peanuts into a blender and pulse for 5 seconds. The peanuts won’t be finely ground yet. 
  2. Use a spoon or rubber spatula to scrape the peanut bits from the sides and pulse for an additional 5 seconds. Scrape the sides yet again. 
  3. If you are content with the consistency of the peanut powder, clear away it from the blender. If not, pulse for yet another spherical. Be watchful not to overdo it, or the heat from pulsing will flip the peanuts oily and damp. 
  4. Get rid of peanut powder from the blender, and allow for it to great. 
  5. Insert sugar to the peanut powder and mix totally. Established the peanut toppings apart.


  1. Soak the rice in h2o for at minimum 4 hrs. 
  2. Drain the rice, and place it in a bamboo steamer lined with parchment paper. Steam for 30 minutes, or right up until rice is comfortable and translucent. If you really do not have a steamer, you can use other strategies to steam the sticky rice. 
  3. After cooked, spot the rice in a wooden mortar. Moist the picket pestle with some heat water and commence pounding the sticky rice. Indigenous Taiwanese people use a huge wood pestle and mortar to pound and twist the sticky rice into mochi nonetheless, a scaled-down just one performs far too! Just be thorough not to put far too substantially rice in at once if you are functioning with more compact resources. 
  4. Preserve grinding and performing at the rice till it begins to appear like mochi. Observe: This will just take a good deal of pounding. Really do not despair if it can take more time than you believe!
  5. Once your rice has turn into mochi, twist the dough versus the pestle to take out it from the mortar in one clump. 
  6. Split the mochi dough into more compact bite-sized parts, roll in peanut combination (if applying) and delight in! 

And there you have it! Who realized creating mochi could be so uncomplicated — all the arm perform aside, of course. This mochi recipe is simple and adaptable. If you’re not feeling the common peanut topping, you can also roll the mochi in a sugary black sesame combination, wrap it all over a crimson bean paste or even just drizzle it with honey. The mixtures of sugary delight are endless. Delighted mochi making!

Get in touch with Kristie Lin at [email protected].

dessert, Mochi, mountain, peanut, Taiwan, Taiwanese, regular

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