Japanese Mochi Cakes

Name: Japanese Mochi Cakes
Total time: 30 min
Yield: 6
Cuisine: Japanese
Ingredients: Glutinous rice flour - 100 g; Sugar - 140 g; Water - 200 g; Corn starch - 100 g; Cookies - 100 g; Nutella - 60 g; Strawberries - 100 g; Kiwi - 75 g

Cookinero 2 May 2025

4330

The first records of this dish appeared in the 8th century. At that time, "Mochi" was considered a dessert for wealthy people, because a special type of rice was needed to prepare it, which, compared to the usual one, was grown much less often. It is also interesting that "Mochi" was also attributed with healing properties. The fact is that strong teeth were highly valued in Japan and it was believed that a person's overall health depended on their condition. To strengthen teeth, "Mochi" was dried so that the cakes became hard, and eaten in this state.

How to cook Japanese Mochi Cakes

Step 1

Prepare 3 types of filling. For the first filling, crumble the cookies, mix with chocolate-hazelnut paste and mold into balls with a strawberry in the center. For this filling, use half of all the berries. The second filling is the remaining half of the strawberries. For this, you will also need whole berries. The third filling is sliced kiwi.

Step 2

Make the dough. Add sugar, rice flour and water to a bowl, mix until smooth and microwave for 3-5 minutes.

Step 3

Prepare the cakes. Sprinkle a baking sheet, table, or other surface where you will place the finished mochi, with cornstarch. Take the dough and tear off a piece. You should get even pieces for each cake. Remember in your hands, forming a small flat cake, put the filling and fold the edges of the dough, forming a ball.

Japanese Mochi Cakes - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of flour instead of rice flour for the mochi dough?

Yes, you can substitute rice flour with glutinous rice flour (mochiko) for a similar chewy texture, but avoid regular wheat flour as it won't provide the same consistency.

How long do Japanese mochi cakes last, and how should I store them?

Store mochi cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The texture may firm up when chilled, so let them sit at room temperature before serving.

What can I use as a substitute for chocolate-hazelnut paste in the filling?

You can replace chocolate-hazelnut paste with Nutella, peanut butter, almond butter, or even dulce de leche for a different flavor profile.

Can I make these mochi cakes gluten-free or vegan?

This recipe is naturally gluten-free if using rice flour. For a vegan version, ensure your chocolate-hazelnut paste is dairy-free and use plant-based substitutes if needed.

How can I prevent the mochi dough from sticking to my hands while shaping?

Lightly dust your hands with cornstarch or potato starch to prevent sticking while handling the dough. Work quickly as the dough dries out fast.

Can I freeze Japanese mochi cakes for later use?

Yes, mochi cakes freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container. Thaw at room temperature before eating.

What other fruits can I use besides strawberries and kiwi for the filling?

Mango, banana, red bean paste, or even sweetened adzuki beans make delicious fillings. Choose fruits that aren't overly watery to prevent soggy mochi.

My mochi turned out too hard after microwaving. How can I fix this?

Hard mochi often means it was overcooked. Next time, microwave in shorter intervals (1-2 minutes at a time) and stir between heating. If already hard, lightly steam the dough to soften.

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