Homemade Mochi: Step-by-Step Guide Using a Mochi Maker

Making mochi at home is simple and satisfying. With soaked glutinous white rice and a mochi maker, steaming and pounding becomes effortless — just press the button and let the machine do the work.

Mochi — made from pounded glutinous rice — is a family favorite. Using a mochi maker, we steam and pound soaked rice into a smooth, elastic dough. Below are the ingredients and equipment we typically use.

Ingredients & Equipment

• Glutinous White Rice (sweet rice) — This variety becomes sticky, chewy and elastic when steamed and pounded, creating authentic mochi texture. Use labeled glutinous or sweet rice rather than regular long-, medium- or short-grain rice. You can also use glutinous brown rice for a nuttier flavor.
• Mochi Maker — A countertop mochi maker steams then mechanically pounds the rice into mochi. Popular brands produce consistent results and save time compared with traditional hand pounding. A mochi maker is a useful appliance if you plan to make mochi regularly: it yields whole-grain mochi, is often less messy than flour-based methods, and is straightforward to clean.
• Sesame Oil (or other neutral oil) — A light coating of sesame oil adds aroma and prevents sticking. Olive, avocado, coconut or neutral vegetable oil also work.

Is “Glutinous” Rice Gluten-Free?

Yes. “Glutinous” describes the sticky texture of the rice, not gluten. Glutinous rice is naturally gluten-free, making it suitable for gluten-free diets.

How to Make Sweet White Rice Mochi

1. Wash and rinse the glutinous white rice until the rinse water runs clear.
2. Soak the rice in water (about 2 cups water per 1 cup rice) and let it sit overnight at room temperature, up to 12 hours. The rice will absorb water and expand.

3. Prepare the mochi maker by filling the water reservoir with about 2 cups of water. This water is used for steaming.

4. Fit the steamer bowl and paddle into the machine.

5. Drain the soaked rice with a sieve, then transfer the drained rice into the steamer bowl.

6. Close the lid and press STEAM. The rice will steam for roughly 30 minutes; an alarm will signal when steaming is finished.

7. When steaming completes, open the lid to confirm the rice is cooked.

8. Press POUND. The machine will begin churning and pounding the cooked rice into a cohesive dough.

9. As the rice mixes, add salt and sugar to taste and 1/3 to 1/2 cup water depending on desired texture: 1/3 cup for chewier mochi, 1/2 cup for softer, more flexible mochi. You can add color or flavor with matcha, purple sweet potato powder, or other natural purees or powders.

10. There is no automatic alarm for the pounding stage. Stop the machine when the mochi looks smooth and supple — typically after 15–20 minutes of pounding.

11. Turn the mochi out onto a tray greased with sesame or other oil.

12. You can tear pieces of the fresh mochi and fill them with sweetened red bean paste, ice cream, or other fillings, or press the dough into a greased pan to cool and slice.

OR

13. Use a silicone spatula or wet, oiled fingers to press the mochi into a pan. Work quickly: mochi becomes difficult to shape as it cools. If needed, warm the dough briefly in the microwave to soften while shaping.

14. Once cooled, turn the mochi out and cut into squares with scissors or a sharp knife. Eat fresh or freeze in a single layer in an airtight bag. Defrost at room temperature or microwave briefly before serving.

What if you don’t have a mochi maker?

You can make mochi using glutinous rice flour (mochiko) in the microwave or use other stovetop steaming and pounding methods. Recipes made with mochiko or with added silken tofu are convenient alternatives when a mochi maker isn’t available.

Variations & Serving Ideas

Filling Ideas

• Sweetened red bean paste — Classic filling for daifuku and other mochi treats.
• White bean paste — A milder, sweet filling that pairs well with fruit-flavored mochi.
• Ice cream — Small scoops of firm ice cream make excellent frozen mochi bites.
• Nut butters, fruit purees or chocolate spreads — Use your favorite flavors for creative fillings.

Waffled Mochi

Reheat mochi squares on a preheated waffle iron for a few minutes. They puff and crisp slightly, producing a delightful contrast between chewy interior and crisp exterior.

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