14 Chewy Mochi Recipes for Asian Desserts

Growing up in a multicultural neighborhood, my first encounter with mochi was at a local Asian festival when I was eight. I remember the thrill of biting into that perfectly chewy, pillowy ball filled with sweet red bean paste—it was like discovering a cloud that fought back. My family would make weekend trips to the Japanese market just for these treats, turning simple outings into cherished rituals that sparked my lifelong love for Asian desserts.

Fast forward to last month, when I dove headfirst into kitchen experiments during a rainy quarantine stretch. Armed with glutinous rice flour and a steamer I hadn’t touched in years, I recreated childhood favorites and twisted them with modern flavors. Some batches were too sticky disasters, but others? Pure magic—chewy, satisfying mochi that rivaled any bakery. It’s these homemade triumphs that convinced me to share this collection.

In today’s world of quick snacks and health-conscious eats, mochi stands out as a gluten-free, naturally chewy delight that’s endlessly versatile. Whether you’re craving traditional vibes or fusion fun, these recipes prove you don’t need a trip abroad to enjoy authentic Asian dessert bliss right from your kitchen.

Classic Red Bean Daifuku Mochi

Daifuku mochi is the gateway to chewy perfection: soft glutinous rice dough wrapped around smooth anko (sweet red bean paste). Ingredients (makes 8): 1 cup glutinous rice flour, ¼ cup sugar, 1 cup water, cornstarch for dusting, 1 cup pre-made anko. Steps: Mix flour, sugar, and water into a smooth batter; microwave in a covered bowl for 2 minutes, stir, then 2 more minutes until glossy. Cool slightly, divide into 8 balls, flatten, add 1 tbsp anko to each, pinch to seal, and dust with cornstarch. Benefits include a naturally gluten-free treat packed with plant-based protein from beans, offering sustained energy without refined sugars dominating.

Matcha Green Tea Mochi

Infuse earthy matcha into chewy mochi for a vibrant, antioxidant-rich dessert. Ingredients (makes 10): 1 cup glutinous rice flour, ¼ cup sugar, 1 cup water, 2 tsp matcha powder, cornstarch. Steps: Whisk matcha into the sugar-water mix before adding flour; microwave as above (2+2 minutes), knead lightly, form balls, and roll in cornstarch. Slice to reveal the green hue. This version boosts metabolism with catechins from matcha, making it a guilt-free pick-me-up that aids digestion.

Fresh Strawberry Mochi

Juicy strawberries wrapped in chewy mochi mimic Japan’s ichigo daifuku. Ingredients (makes 8): 1 cup glutinous rice flour, ¼ cup sugar, 1 cup water, 8 fresh strawberries, cornstarch, optional whipped cream. Steps: Prepare batter and microwave per classic method; cool, flatten portions, place a strawberry (topped with cream if desired) in center, seal, and dust. The fresh fruit adds vitamin C and natural sweetness, turning this into a refreshing, low-calorie summer treat.

Mango Sticky Rice Mochi

A Thai-inspired fusion: chewy mochi encasing creamy mango sticky rice. Ingredients (makes 10): ¾ cup glutinous rice flour, ¼ cup sugar, ¾ cup coconut milk, ½ cup cooked glutinous rice, 1 ripe mango diced. Steps: Blend coconut milk into batter, microwave 3 minutes stirring midway; mix in cooked rice, portion with mango chunks, seal. Rich in tropical vitamins A and C, it hydrates and satisfies sweet cravings with healthy fats from coconut.

Black Sesame Mochi

Nutty black sesame seeds give this mochi a toasty, chewy depth. Ingredients (makes 12): 1 cup glutinous rice flour, ¼ cup sugar, 1 cup water, 3 tbsp black sesame paste, cornstarch. Steps: Stir sesame paste into batter before microwaving (2+2 minutes); form into balls or flatten for pancakes, dust. Loaded with calcium and healthy fats, it supports bone health and adds an umami twist to desserts.

Chocolate Ganache Mochi

Decadent fusion: silky chocolate ganache in chewy mochi shells. Ingredients (makes 8): 1 cup glutinous rice flour, ¼ cup sugar, 1 cup water, ½ cup chocolate chips + ¼ cup cream for ganache, cornstarch. Steps: Make batter and microwave; chill ganache scoops, wrap each in mochi dough, seal. Antioxidants from dark chocolate make this indulgent yet heart-friendly in moderation.

Peanut Butter Mochi Bites

Creamy peanut butter meets chewy mochi for an American-Asian mashup. Ingredients (makes 10): 1 cup glutinous rice flour, 3 tbsp sugar, 1 cup water, ½ cup peanut butter, cornstarch. Steps: Microwave batter with reduced sugar; cool, stuff with peanut butter dollops, roll into bites. Protein-packed for post-workout fuel, it’s a satisfying snack with stabilizing blood sugar benefits.

Taro Root Mochi

Purple taro creates a creamy, naturally sweet chewy delight. Ingredients (makes 12): 1 cup glutinous rice flour, ¼ cup sugar, ¾ cup water + ¼ cup taro paste, cornstarch. Steps: Mix taro into batter, microwave 3 minutes stirring; shape into balls. Low-glycemic taro aids digestion and provides fiber for gut health.

Durian King Mochi

Bold durian custard in chewy mochi for the adventurous eater. Ingredients (makes 8): 1 cup glutinous rice flour, ¼ cup sugar, 1 cup water, ½ cup durian flesh blended smooth, cornstarch. Steps: Incorporate durian into batter, microwave carefully to avoid curdling; form and dust. Nutrient-dense with vitamins and creamy texture rivaling ice cream, minus dairy.

Ube Purple Yam Mochi

Vibrant ube yields a nutty, chewy purple treat. Ingredients (makes 10): 1 cup glutinous rice flour, ¼ cup sugar, 1 cup coconut water, 3 tbsp ube extract/powder, cornstarch. Steps: Color batter with ube, microwave standard method; roll thin and fold. Antioxidant-rich ube supports immunity and eye health.

Pandan Leaf Mochi

Fragrant pandan infuses green, coconutty chewiness. Ingredients (makes 12): 1 cup glutinous rice flour, ¼ cup sugar, 1 cup coconut milk, 2 tbsp pandan extract, cornstarch. Steps: Blend pandan into liquids, microwave; cut into diamonds. Aromatics aid relaxation, with coconut fats for sustained energy.

Coconut Snowball Mochi

Shredded coconut coats chewy orbs for tropical crunch. Ingredients (makes 10): 1 cup glutinous rice flour, ¼ cup sugar, 1 cup water, 1 cup toasted coconut flakes. Steps: Microwave plain batter; roll warm balls in coconut. Hydrating electrolytes from coconut make it ideal for hot days.

Ice Cream Mochi Wraps

Chewy mochi encasing your favorite ice cream—no freezer burn. Ingredients (makes 8): 1 cup glutinous rice flour, 3 tbsp sugar, ¾ cup water, vanilla ice cream scoops, cornstarch. Steps: Thin batter, microwave briefly; wrap around frozen scoops, freeze 30 mins. Portion-controlled indulgence with less air than store-bought.

Honey Sesame Mochi Drops

Drizzled honey elevates nutty sesame mochi. Ingredients (makes 12): 1 cup glutinous rice flour, 2 tbsp sugar, 1 cup water, 2 tbsp sesame seeds + honey. Steps: Toast seeds, mix into batter, microwave, drop spoonfuls, drizzle honey post-cool. Antioxidants and antibacterial honey boost immunity.

These 14 chewy mochi recipes are your ticket to effortless Asian dessert mastery—grab some glutinous rice flour and start experimenting today. Your taste buds (and inner child) will thank you!