Recipes and Cooking Homemade Mochi Making mochi at home is easier than you think. With just a handful of ingredients you'll have chewy from-scratch mochi to enjoy. Try our matcha and ice cream variations for an extra special sweet treat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 30, 2021 Print Share Share Tweet Pin Email Photo: Katlyn Moncada Prep Time: 15 mins Freeze Time: 60 mins Steam Time: 20 mins Stand Time: 10 mins Total Time: 105 mins Servings: 12 Jump to Nutrition Facts Ingredients ¾ cup purchased red bean paste (anko) 1 cup sweet rice flour (mochiko) ¼ cup sugar 1 cup water ½ cup cornstarch Directions Spoon tablespoons of bean paste onto a parchment-lined tray or baking sheet. Cover and freeze for 1 hour. Shape into balls; set aside. In a medium heatproof bowl combine the rice flour and sugar. Stir in water. Place bowl in a steamer basket set over simmering water in a large pot. Place a kitchen towel over the bowl and add the lid. Steam for 20 minutes. (Or, cover bowl with vented plastic wrap and microwave on 100% power (high) for 3 minutes. Stir; cook 30 seconds more.) Sprinkle cornstarch over a work surface. Turn out dough over cornstarch. Let stand at least 10 minutes or until dough is cool enough to handle. Use cornstarch to dust your hands and top of dough. Lightly work dough with hands until it cools to room temperature. Divide dough into 12 pieces. Shape and flatten each dough piece into a round, using cornstarch to dust hands and dough as needed. Make an indent in the center of each. Place a ball of bean paste onto center of each round. Shape dough around filling into a smooth ball. Store in an airtight container in a cool dry place up to 2 days. For longer storage, freeze in an airtight container. Matcha Mochi: Prepare as above, except stir 2 teaspoons matcha powder into rice flour before adding water.Nutrition analysis per serving: 130 calories, 2 g protein, 30 g carbohydrate, 0 g total fat (0 g sat. fat), 1 mg cholesterol, 0 g fiber, 11g total sugar, 0% Vitamin A, 0% Vitamin C, 6 mg sodium, 0% calcium, 0% iron Mochi Ice Cream: Prepare as above, except omit red bean paste and use small scoops of green tea, coconut, or vanilla ice cream. Store in the freezer.Nutrition analysis per serving: 117 calories, 2 g protein, 23 g carbohydrate, 2 g total fat (1 g sat. fat), 13 mg cholesterol, 0 g fiber, 7 g total sugar, 1% Vitamin A, 0% Vitamin C, 7 mg sodium, 1% calcium, 0% iron Mochi with Nutella: Prepare as above, except omit bean paste and spoon 1 tablespoon chocolate-hazelnut spread onto center of each dough piece. Shape as above.Nutrition analysis per serving: 185 calories, 2 g protein, 31 g carbohydrate, 6 g total fat (2 g sat. fat), 0 mg cholesterol, 1 g fiber, 15 g total sugar, 0% Vitamin A, 0% Vitamin C, 9 mg sodium, 2% calcium, 2% iron Print Nutrition Facts (per serving) 128 Calories 30g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 128 % Daily Value * Cholesterol 1mg 0% Sodium 5mg 0% Total Carbohydrate 30g 11% Total Sugars 11g Protein 2g Calcium 1mg 0% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.