Mochi (糯米糍)


Submitted this photo for DMBLGiT 09 2007 , gallery available here. (updated on 21 Sep 07)

Made these in the morning. Planned to make one-third of the recipe but ended up with almost the whole recipe. Can you imagine 24 mochis for 2 persons? At first I made one-third of the recipe for mochi dough, but I had problem to shape and make it into balls. I thought I messed it up so I made another mochi dough with one cup of glutinous rice flour, which was half of the recipe. This time I managed to assemble it, then I realised that the dough had no problem. It was me, I had problem in manipulating the dough!!

Ingredients (24 pcs):
½ cup dried peeled mung beans
1 cup water
½ cup raw or caster sugar
1 tbsp vegetable oil
100g sweet potato, peeled and steamed
Pinch of salt

2 cup glutinous rice flour
½ cup cornstarch
3-4 tbsp condensed milk
1 cup & 1 tbsp hot water
1 tbsp vegetable oil
Food colouring (optional)

1 cup coconut flakes

  1. Filling: Rinse the mung beans and discard any residual peels. Combine beans with water and bring to boil. Cover and let it simmer over low heat, stir occasionally until all water is absorbed by the beans. It can also be cooked in the microwave using a microwave rice cooker as if cooking rice.
  2. Combine cooked mung beans, sugar, oil, sweet potato and salt in a food processor. Blend all ingredients to form smooth paste. Remove paste from food processor, divide and shape paste into 24 small balls. Keep in refrigerator until ready to assemble.
  3. Mochi: In a large mixing bowl, mix together glutinous rice flour and cornstarch. Pour in boiling hot water and stir rapidly to mix. Add in condensed milk and oil, mix well and knead to form a soft dough. Divide and shape dough into 24 small balls. Cover with damp cloth until ready to assemble.
  4. Assemble: Take a dough ball, make a deep impression with thumb (like a well) and place a filling ball in the middle. Bring all edges together and pinch to seal. Roll it around with palms to smooth out the edges and form a ball.
  5. Steam mochi balls over medium heat for 10 minutes. OR drop them into a pot of boiling water (medium heat), once they floated on the surface remove it with a spoon. I used boiling method, find it easier.
  6. Roll cooked mochi balls in the coconut flakes while they are still hot. Ready to serve.


  1. sexy too right? hehe... btw, i used ingredients for ang ku to make these. going to make ang ku next few days... inspired by you!

  2. rasa dough macam buah melaka(ondeh-ondeh) ke? kenapa filling colour yellow..mung bean ..kacang hijau kan..nampak never test it b4. macam nak try la..tq btw

  3. jo, kacang tu dah buang kulit dia. boleh dpt kat kedai. campur dgn keledek rasa lebih halus, klu kacang aje rasa dia kasar sikit... i tried both.

  4. ehhh.. ondeh-ondeh japan version .. hehee.. nhy

  5. can really only send comment...wahaha...hey...nvr eat any of the foods u posted on this blog la...

  6. nhy, chinese version... haha... Jap version without coconut.

    simply the best...
    u come here for a month, i make sure u can taste everything! haha

  7. Thankssssssssss so much for the recipe. I just tried and I will make more.
    They are exactly what I was looking for.
    Thanks :-)

  8. babeth: thanks for dropping by and glad to know you like this mochi.

  9. OMG, thanks so much for the recipe; I've been looking for it since like forever!!!

  10. You are welcome, hope you like it.

  11. hi lydia...will the mochi harden if i put the leftover in the fridge?

  12. Miss Jody,
    Yes, it will harden if store in the fridge. You can reheat using micro, and it will be soft again.

  13. Hi Lydia,

    Is there any subsitute of the condensed milk?


  14. BabeIpoh,
    You can try using milk+sugar, I guess you need to taste the dough as you make.

  15. Can I roll this Mochi in sesame seeds and deep fry them like the other recipe that I read?

  16. BrosasE,

    Yes, you can. Gentle reminder, do use medium heat oil.


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