Making Mochi with Glutinous Rice Flour in Microwave Oven


Mochi is not ice cream with chewy crust. Only the sticky and chewy crust is mochi. You can make mochi using glutinous rice flour easily.


Microwave Heating is Difficult

Glutinous rice is a precious food overseas. However, glutinous rice flour, or mochi flour as it is called in Japan, is easily available in Asian markets.
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I tried several times to make mochi by some recipes. But it was very difficult. When I heated it in the microwave, it was unevenly hard and soft. In addition, the container gets hot, so it’s hard to mix it. I wanted to make it easier.

How Mochi is Made

Let’s think about the process of making mochi. When making mochi from glutinous rice, the first step is to steam the glutinous rice. At this point, the starch in the glutinous rice, amylopectin, becomes alpha-glutinized. Next, the steamed glutinous rice is pounded with a pestle and mortar. Here, the amylopectin intertwines with each other. The more firmly the rice is pounded, the more the amylopectin intertwines with each other and the stickier it becomes.

In other words, glutinous rice becomes mochi in two steps. First, the amylopectin is alpha-activated, and second, the amylopectin is intertwined. For more information, see this article.
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Divide the Steps

Now that we know how mochi is made, let’s think about making mochi from glutinous rice flour. The general recipe is to mix the glutinous rice flour with water and heat it in a microwave oven. The most common failure is uneven heating in the microwave oven. If you use a steamer, for example, you may be able to heat it more evenly, but it’s too much work.

So I thought of heating the ingredients beforehand. Of course, you don’t need to heat the glutinous rice flour. Just use hot water instead of water, that’s all.

When you add hot water to the glutinous rice flour and mix it, it becomes quite sticky by itself. This is evidence that the amylopectin has become alpha. At first, I thought that if I mixed flour with hot water, it would make mochi. But it was too sticky to knead well, so I had to heat it additionally to soften it and then knead it again. However, since boiling water is used, the heating time is short. Naturally, it is less likely to become uneven and produce smooth rice cakes.

Mix Thoroughly

When making mochi from glutinous rice flour, it is important to mix it thoroughly. If it is not mixed well enough, the glutinous rice flour will leave a powdery taste when you eat it. Taste the mixture and repeat mixing and heating until the powdery texture is gone.


Making Mochi with Glutinous Rice Flour in Microwave Oven

Mochi is not ice cream with chewy crust. Only the sticky and chewy crust is mochi. You can make mochi using glutinous rice flour easily.
Prep Time0 mins
Cook Time15 mins
Rest After Cook6 hrs
Servings100 g rice flour
  • glutinous rice flour 100 g
  • boiling water 120 g
Electronic scales
Heat-resistant container
Silicone spatula
Cutting board
Parchment paper
  • Put glutinous rice flour and boiling water into a heatproof container and mix well with a silicon spatula. If the mixture does not hold together, add hot water 10mL at a time.
  • Mix well until the powdery texture disappears. It may take some work, but if you mix well, the mixture will become sticky.
  • Heat in a microwave oven. For 100g of glutinous rice flour, heat for 20-30 seconds at a time. Be careful not to overheat.
  • Mix well with a silicon spatula.
  • Repeat this procedure 2 to 3 times. When the mixture becomes sticky enough, taste it to make sure there is no powdery residue.
Kiri Mochi
  • Place the mochi on a cookie sheet.
  • Wet your hands with water and pat the surface to make it smooth.
  • When the surface is dry, turn the mochi over and let both sides dry. Just dry surface is enough.
  • Grill in the 175 degree oven and ready.
Kagamimochi for New Year
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