10 Sticky Mochi Recipes for Japanese Sweets
Growing up in a multicultural household, my first encounter with mochi was during a family trip to Japan when I was a kid. I remember the chewy, sticky delight of fresh mochi balls at a New Year’s festival, coated in sweet kinako powder—the texture was unlike anything I’d tried before, pulling at my teeth in the most satisfying way. It sparked a lifelong love for these Japanese sweets, which blend simplicity with profound flavor.
Lately, I’ve been experimenting in my home kitchen, turning basic glutinous rice flour into endless variations. With mochi’s naturally sticky appeal, I’ve played with fillings and coatings, from classic red bean to modern twists like tropical fruits. In today’s fast-paced world, these recipes matter because they’re naturally gluten-free, customizable for dietary needs, and a fun, meditative way to connect with Japanese tradition without needing fancy equipment.
Strawberry Daifuku Mochi
Daifuku mochi is a timeless favorite: soft, sticky mochi wrapped around juicy strawberries and smooth anko (sweet red bean paste). Ingredients (makes 8): 100g glutinous rice flour, 200ml water, 50g sugar, 200g anko paste, 8 fresh strawberries, potato starch for dusting.
Mix flour, water, and sugar into a smooth batter, microwave in a covered bowl for 3-4 minutes (stirring halfway), then knead until elastic. Divide into 8 balls, flatten each, add a strawberry topped with anko, and pinch to seal. Dust with starch. These are antioxidant-rich from berries and beans, perfect for a light, guilt-free dessert.
Matcha Green Tea Mochi
Infuse the earthy bitterness of matcha into chewy mochi for a vibrant, healthy treat. Ingredients (makes 10): 100g glutinous rice flour, 200ml water, 40g sugar, 2 tsp matcha powder, 150g white chocolate ganache or custard filling, cornstarch for dusting.
Combine flour, water, sugar, and matcha; microwave 3-4 minutes, stirring midway, knead smooth. Form balls, fill with ganache, seal, and chill. Packed with antioxidants from matcha, this boosts metabolism and satisfies sweet cravings mindfully.
Black Sesame Mochi Balls
Nutty black sesame seeds ground into a paste create a rich, toasty filling inside sticky mochi orbs. Ingredients (makes 12): 120g glutinous rice flour, 220ml water, 50g sugar, 100g black sesame paste (or grind toasted seeds with honey), kinako powder for rolling.
Prepare batter with flour, water, sugar; steam or microwave 5 minutes until translucent, knead. Encase sesame paste in portions, roll in kinako. High in calcium and healthy fats, these support bone health and offer a nutty umami twist.
Chestnut Mont Blanc Mochi
A fusion of sweet chestnut puree atop or inside fluffy mochi evokes autumn festivals. Ingredients (makes 8): 100g glutinous rice flour, 200ml water, 40g sugar, 200g sweetened chestnut paste, whipped cream for topping.
Microwave batter (flour, water, sugar) 3-4 minutes, knead elastic. Shape into rounds, pipe chestnut paste on top or fill inside, decorate with cream. Chestnuts provide fiber and vitamins, making this a nourishing, seasonal indulgence.
Yuzu Citrus Mochi
Bright yuzu citrus infuses sticky mochi with tangy refreshment, ideal for summer. Ingredients (makes 10): 110g glutinous rice flour, 210ml water, 50g sugar, 2 tbsp yuzu juice, 100g yuzu curd filling, powdered sugar dust.
Blend flour, water, sugar, yuzu juice; microwave and knead. Fill with curd, seal into balls. Vitamin C-loaded yuzu aids immunity, while the chewiness promotes mindful eating.
Sakura Cherry Blossom Mochi
Delicate pink sakura flavors evoke hanami picnics in petal-soft mochi. Ingredients (makes 12): 100g glutinous rice flour, 200ml water, 40g sugar, 1 tsp sakura extract or preserved blossoms, 150g white anko.
Microwave pink-tinted batter (add food coloring if needed), knead, wrap around anko with a sakura leaf. Low-calorie and flower-infused for antioxidants, it’s poetry on a plate.
Coconut Sticky Mochi Squares
Tropical coconut milk makes ultra-sticky mochi with a Hawaiian-Japanese vibe. Ingredients (makes 16 squares): 150g glutinous rice flour, 300ml coconut milk, 60g sugar, toasted coconut flakes.
Mix and microwave batter in a square pan 5-6 minutes, cool, cut into squares, roll in flakes. Healthy fats from coconut support energy, gluten-free bliss.
Red Bean Warabi Mochi
A lighter, jelly-like mochi cousin with chewy texture and anko topping. Ingredients (makes 10): 50g warabi starch, 500ml water, 100g sugar, kuromitsu syrup, anko.
Dissolve starch in water, add sugar, simmer until thick, cool in tray, top with anko and syrup. Digestive-friendly starch base, low glycemic.
Chocolate Hazelnut Mochi Bites
Decadent Nutella-like filling in sticky mochi for a Western twist. Ingredients (makes 12): 100g glutinous rice flour, 200ml water, 50g sugar, 150g chocolate-hazelnut spread.
Microwave batter, knead, fill and seal bites. Antioxidants from chocolate, plus mochi’s chew for satisfaction without excess.
Mango Passionfruit Mochi
Exotic fruits burst inside vibrant sticky mochi for a fusion sweet. Ingredients (makes 10): 110g glutinous rice flour, 210ml water, 40g sugar, 150g mango-passionfruit puree.
Prepare batter, fill with chilled puree, seal. Vitamin-packed fruits boost immunity in this chewy delight.
These 10 sticky mochi recipes bring the magic of Japanese sweets to your kitchen—easy to make, endlessly versatile, and perfect for sharing. Grab some glutinous rice flour and start experimenting; your taste buds (and inner child) will thank you!
