Sweet Rice Flour Mochi with Optional Matcha - Microwave Method
This soft, chewy mochi is made from sweet glutinous rice flour and cooked entirely in the microwave for convenience. The simple batter transforms into silky, elastic dough that can be shaped and cut into bite-sized pieces. Optional matcha powder adds a vibrant green color and earthy flavor. Perfect for satisfying sweet cravings or serving as a unique dessert. The cornstarch dusting prevents sticking and creates a smooth exterior. Best enjoyed fresh on the day of making when the texture is at its peak chewiness.
Ingredients
Instructions
- 1
Whisk together rice flour, sugar, salt, and optional matcha powder in a large microwave-safe bowl
- 2
Slowly whisk in water until completely incorporated and a thick, runny batter forms
- 3
Cover bowl tightly with plastic wrap and microwave on high for 3 to 3 1/2 minutes, stirring every thirty seconds
- 4
Spread half the cornstarch on clean work surface
- 5
Remove hot dough with spoon or spatula and place on prepared surface
- 6
Cover hands in cornstarch and stretch mochi to desired thickness
- 7
Let cool completely at room temperature
- 8
Cut into desired shapes with knife or cookie cutter dusted with cornstarch
- 9
Place mochi in strainer and shake to remove excess cornstarch
Tips
Stir the dough thoroughly every 30 seconds during microwaving to ensure even cooking and prevent hot spots
Keep hands and tools well-dusted with cornstarch as the dough is very sticky when warm
Work quickly while the dough is still pliable but cool enough to handle safely
Good to Know
Store in single layer in airtight container at room temperature for one day maximum
Best served immediately at room temperature while texture is optimal
Common Mistakes
Stir every 30 seconds during microwaving to avoid uneven cooking and hot spots
Dust hands and tools generously with cornstarch to prevent sticking to warm dough
Substitutions
use if not following vegan diet
FAQ
Can I make this without a microwave?
Yes, you can steam the batter in a heatproof bowl for 15-20 minutes until the dough becomes translucent and elastic, stirring halfway through.
What if my mochi is too sticky to work with?
Let it cool longer and use more cornstarch on your hands and work surface. The dough becomes more manageable as it cools.
How long does homemade mochi keep?
Mochi is best eaten the same day. It will become hard and lose its soft texture if stored longer than one day.