13 Chewy Mochi Recipes for Desserts
I still remember the first time I tasted mochi as a kid during a family trip to a Japanese festival. That chewy, pillowy texture with a subtle sweetness inside was pure magic—it was like biting into a cloud that fought back with delightful bounce. Back then, it was always the classic red bean-filled ones from street vendors, sticky and satisfying on a humid summer evening. Those memories sparked my lifelong love for mochi, and now as a home cook, I experiment endlessly in my kitchen to recreate and innovate on that chewiness.
Lately, I’ve been on a mochi-making binge, tweaking recipes with glutinous rice flour to perfect that signature elasticity without fancy equipment. With mochi’s rise in popularity—thanks to social media trends and fusion desserts—it’s the ultimate canvas for creativity. Whether you’re craving fruity bursts, creamy fillings, or nutty twists, these chewy delights are gluten-free, naturally sweet, and perfect for impressing guests or satisfying midnight cravings. Today, I’m sharing 13 of my favorite chewy mochi dessert recipes that are beginner-friendly and bursting with flavor.
Classic Strawberry Daifuku Mochi
For this timeless Japanese treat, gather 1 cup glutinous rice flour, ½ cup sugar, 1 cup water, 6 fresh strawberries, and ½ cup sweetened red bean paste (anko). Dust with potato starch for handling. Mix flour, sugar, and water into a smooth batter, microwave in a covered bowl for 2-3 minutes (stirring halfway), then knead until elastic. Divide into 6 balls, flatten each, add a strawberry topped with anko, and pinch to seal.
These daifuku offer a perfect balance of chewy exterior and juicy, sweet filling, providing antioxidants from strawberries and a satisfying gluten-free snack that’s low in fat. Ideal for tea time or as a light dessert.
Matcha Green Tea Mochi Bites
Ingredients: 1 cup glutinous rice flour, ⅓ cup sugar, 1 cup water, 2 tbsp matcha powder, ¼ cup white chocolate chips for filling, potato starch. Dissolve matcha in water before mixing with flour and sugar. Microwave 2-3 minutes, stirring once, knead smooth. Form small balls, insert chocolate chips, and roll in extra matcha powder.
The earthy matcha pairs beautifully with the chewiness, delivering antioxidants and a caffeine boost without coffee jitters—great for an energizing yet calming dessert that’s vegan-adaptable.
Chocolate Ganache-Filled Mochi
Use 1 cup glutinous rice flour, ½ cup sugar, 1 cup water, ½ cup heavy cream, 4 oz dark chocolate for ganache, cocoa powder for dusting. Prepare batter as usual, microwave and knead. Whip cooled ganache (heat cream, pour over chopped chocolate, stir smooth), chill, then stuff into flattened mochi pieces and seal.
Indulgent yet portion-controlled, this delivers rich cocoa benefits like mood-boosting flavonoids in a chewy package—perfect for chocolate lovers seeking a sophisticated twist on candy.
Tropical Mango Sticky Mochi
Ingredients include 1 cup glutinous rice flour, ⅓ cup sugar, 1 cup coconut milk (instead of water), 1 ripe mango diced, ¼ cup coconut flakes. Mix batter with coconut milk, microwave 3 minutes, knead. Sandwich diced mango between two thin mochi layers and toast flakes for garnish.
Bursting with vitamin C from mango and healthy fats from coconut, this chewy dessert evokes beach vibes while being naturally dairy-free and refreshing for hot days.
Ice Cream Mochi Balls
Prepare 1 cup glutinous rice flour, ½ cup sugar, 1 cup water for mochi shell; 1 pint vanilla or matcha ice cream, frozen firm. Make thin mochi pancakes via microwave method, cut into circles, wrap around small scoops of ice cream, freeze 1 hour.
These no-churn wonders offer creamy contrast to chewiness, customizable with any flavor— a fun, make-ahead treat that’s lower calorie than traditional ice cream cones.
Black Sesame Mochi with Honey Drizzle
You’ll need 1 cup glutinous rice flour, ⅓ cup sugar, 1 cup water, ¼ cup black sesame paste, honey for drizzling. Blend sesame paste into batter before microwaving 2-3 minutes and kneading. Roll into logs, slice, and drizzle with honey.
Nutrient-packed with calcium and healthy fats from sesame, the nutty chew provides sustained energy and an exotic, toasty flavor profile for autumn desserts.
Taro Root Purple Mochi
Ingredients: 1 cup glutinous rice flour, ½ cup sugar, ¾ cup water + ¼ cup taro paste (or boiled mashed taro), potato starch. Mix taro into batter, microwave until purple hue sets (3 minutes), knead softly. Form balls and roll in starch.
Creamy taro adds fiber and potassium, making this chewy purple delight a healthier sweet potato alternative with a velvety, mildly sweet chew.
Peanut Butter Stuffed Mochi
Combine 1 cup glutinous rice flour, ⅓ cup sugar, 1 cup water; ½ cup peanut butter (chunky or smooth), crushed peanuts. Standard microwave dough, flatten, stuff with PB and peanuts, seal into balls.
Protein-rich from peanuts, these chewy bites curb hunger effectively, offering a fusion twist that’s kid-approved and naturally gluten-free.
Coconut Pandan Mochi Squares
For this: 1 cup glutinous rice flour, ½ cup coconut sugar, 1 cup coconut milk, 2 tsp pandan extract, shredded coconut. Microwave batter 3-4 minutes for firmer texture, press into square pan, top with coconut, chill and cut.
Pandan brings aromatic benefits like digestion aid, paired with coconut’s MCTs for a chewy, tropical square that’s pandan lovers’ dream.
Red Bean Anko Mochi Warabi
Ingredients: 1 cup glutinous rice flour mixed with ½ cup warabi starch, ⅓ cup sugar, 1¼ cups water, ½ cup pre-made anko. Cook batter stovetop to translucent, cool, stuff with anko, dust kinako (roasted soy flour).
Traditional yet chewy-jiggly, anko provides plant-based protein— a nostalgic, easy dessert with anti-inflammatory soy perks.
Pumpkin Spice Mochi Muffins
Use 1 cup glutinous rice flour, ½ cup sugar, ¾ cup pumpkin puree + ¼ cup water, 1 tsp pumpkin pie spice, optional white chocolate chunks. Microwave small batches or bake at 350°F for 15 mins in muffin tins.
Seasonal fiber from pumpkin supports gut health, turning chewy mochi into spiced muffin-like treats for fall without refined flour.
Blueberry Lemon Mochi Drops
Ingredients: 1 cup glutinous rice flour, ⅓ cup sugar, 1 cup water with lemon zest/juice, ½ cup blueberry jam. Tint batter blue with jam reduction, microwave, drop spoonfuls stuffed with jam onto parchment.
Antioxidant-loaded blueberries and vitamin C from lemon make these chewy drops a bright, immune-boosting dessert burst.
Ube Cheesecake Mochi Bites
Final mix: 1 cup glutinous rice flour, ½ cup sugar, ¾ cup ube puree + ¼ cup water, ¼ cup cream cheese softened. Blend all, microwave 3 minutes, portion into bites with cream cheese swirls.
Ube’s vibrant color and cheesecake tang deliver beta-carotene benefits in a portable, chewy fusion perfect for parties.
These 13 chewy mochi recipes bring endless joy to your dessert table—easy to make, endlessly customizable, and guaranteed to wow. Grab some glutinous rice flour, dive into your kitchen experiments, and share your creations in the comments; your taste buds (and guests) will thank you!
