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5 min
29/04/2026
Whether you’re on a trip to Japan, simply like googling Japanese recipes, enjoy creating or learning about fusion foods, or have bookmarked mochi recipes to return to on a Sunday evening, this is for you. Read ahead to discover mochi-based desserts that every tourist needs to try.
Mochi, the glutinous rice-based sweet treat that has become synonymous with Japanese desserts, is one of the nation’s oldest, most traditional treats. It’s used as a base for different types of desserts, such as ice cream, stuffed mochi, doughnuts, baked versions, and more. So if you’re knocking off popular Japanese recipes from your list, or simply looking for more ways to make use of the mochi recipe you have finally mastered, bookmark this list. Because it includes the top 5 must-try mochi-based desserts. But first, let’s understand what makes mochi such a hit.
Mochi isn’t new. Only its popularity is! But what made this centuries-old, seemingly simple dessert everyone’s favourite treat? The answer lies in a mix of social media appeal, simple structure, and, like all good things, customisation!
Structure: Mochi is made from pounded steamed glutinous rice, creating a soft, stretchy, and chewy texture that is highly satisfying to eat. Many types are also gluten-free, thus becoming more popular with people with dietary restrictions.
Fillings: One of the key reasons why mochi is popular is that it is easily customisable with different types of fillings – from fresh fruit and bean paste to matcha, chocolate, or fruit flavours.
Aesthetic: A defining factor in mochi’s global popularity has been the aesthetic appeal. It’s a dessert that works well on social media, fitting into the trending idea of modern minimalism and “soft aesthetics” in food, design, and fashion.
Cultural significance: Long before it became social media’s darling, mochi had a strong appeal within Japan, not just for its taste, but also for its cultural and traditional significance. Mochi has long been viewed as a food that brings good fortune and is deeply tied to celebrations like the New Year.
Mochi is not a difficult Japanese recipe to make at home, though it does require extremely careful handling of the ingredients – especially the rice dough, which can get really sticky. Ideally, use plenty of cornstarch on your hands and the work surface when working with the dough. It can also get very hot when microwaved (or steamed), and thus, proper safety measures are required.
The following is a simple mochi recipe that uses the microwave method. It comes together in under 20 minutes.
Mochiko (Sweet Rice Flour): 1 cup
Water: 1 cup
Sugar: ¼ cup
Cornstarch (for dusting)
Step 1: In a microwave-safe bowl, whisk together mochiko, sugar, and water until smooth. Cover the bowl with plastic wrap (poking a few holes) or a microwave-safe plate. Microwave on high for 1 minute.
Step 2: Stir with a wet wooden spoon or spatula. Microwave for another minute. Stir again. Repeat until the dough is cooked through, sticky, and slightly translucent (about 3–4 minutes total).
Step 3: Dump the hot dough onto a surface heavily dusted with cornstarch. Dust the top of the dough. Once cool enough to handle, divide into pieces and shape each one into a ball. Consume fresh.
Every Japanese recipe for a mochi-based dessert starts with mochi, of course. These mochi-based desserts introduce variations to the basic mochi recipe by experimenting with taste, texture, stuffings, and presentation.
Arguably one of the most common mochi recipes, daifuku is essentially stuffed mochi. The stuffing is usually made from a red bean paste, called anko. Daifuku is so popular that it has spawned several varieties, with ichigo being the most popular. In ichigo daifuku, a fresh, juicy strawberry is paired with sweet red bean paste inside a chewy mochi shell. Daifuku is usually served with green tea.
How to make daifuku?
Mix 1 cup glutinous rice flour (mochiko), ¼ cup sugar, and 1 cup water into a smooth batter. Microwave for 2–3 minutes, stirring once midway, until thick and sticky.
Dust a surface with 2–3 tbsp cornstarch. Flatten small portions of the dough and add 1–2 tbsp red bean paste. Seal into smooth balls.
To make ichigo daifuku, wrap the dough around a whole strawberry and red bean paste instead of just the paste.
Often considered a progression of daifuku, mochi ice cream is exactly what the name indicates – mochi stuffed with ice cream. However, it offers a multi-textural experience as compared to regular mochi, thanks to the chewy exterior and creamy, frozen interior. Available across convenience stores and supermarkets throughout Japan, it’s a confectionery sweet with flavours ranging from the classic vanilla to traditional matcha and even special seasonal fillings. This mochi recipe isn’t complex, but the rolling and stuffing does require special care – mochi needs to be rolled thin and used quickly, otherwise it hardens and cracks while wrapping ice cream.
How to make mochi ice cream?
Mix 1 cup mochiko, ¼ cup sugar, and 1 cup water; microwave for 2–3 minutes until sticky.
Dust the dough with 2–3 tbsp cornstarch and roll it thin.
Cut into circles, place a small scoop (~2 tbsp) of firm ice cream in the centre and quickly wrap. Freeze for 1–2 hours before serving.
If you’re checking off mochi recipes or desserts off your bucket list, then you can definitely not forget nama yatsuhashi, commonly bought as a souvenir. It’s a soft, chewy, thin-skinned mochi filled with red bean paste, folded into a triangle, and often flavoured with cinnamon or matcha. What sets it apart from daifuku or mochi is the shape, the dough ( yatsuhashi uses a blend while mochi uses just glutinous rice), and the flavour. Daifuku or mochi is also popular across Japan, while yatsuhashi remains a Kyoto speciality.
How to make nama yatsuhashi?
Mix 1 cup glutinous rice flour, ¼ cup rice flour, ¼ cup sugar, ¾–1 cup water, and ½ tsp cinnamon into a smooth batter. Microwave for 2–3 minutes until soft and pliable.
Dust with 2 tbsp cornstarch, roll thin, and cut into squares.
Add 1 tbsp red bean paste and fold into triangles
Kinako Mochi
This mochi recipe uses only 3 ingredients to deliver a bucket load of flavour. While daifuku or mochi ice-cream introduces texture and flavour through the stuffing, kinako focuses on the exterior — the soft, chewy mochi is coated in a mixture of sweet, roasted soybean flour (kinako). It has a nutty, earthy flavour and comforting, warm texture.
How to make kinako mochi?
Prepare mochi by microwaving a mix of 1 cup mochiko, 2 tbsp sugar, and 1 cup water for 2–3 minutes.
Shape into small pieces and coat in a mix of 2 tbsp kinako (roasted soybean flour) and 1–2 tsp sugar while still warm.
Ohagi
Spring and autumn, in Japan, often announce themselves through ohagi – seasons, sweet rice balls made from a mixed dough of glutinous rice and white rice. The dough is turned into rice balls, and a thick, sweet azuki paste (red bean paste) is wrapped around them. They have a deep, reddish-brown hue, and the typical chewy texture of a mochi.
How to make ohagi?
Cook ½ cup glutinous rice and ½ cup regular rice with 1½ cups water until soft.
Lightly mash while warm to create a coarse texture, shape into oval balls, and wrap with 2–3 tbsp red bean paste per piece.
One of the more modern mochi recipes, mochi cake swaps the classic chewy dumpling format for a soft, sliceable dessert. Made with glutinous rice flour, it has a distinctively bouncy, slightly chewy texture with a rich, buttery flavour—often enhanced with coconut milk or vanilla—making it both familiar and unexpectedly addictive.
How to make mochi cake?
Whisk 1 cup mochiko, ½ cup sugar, 1 cup coconut milk, 2 eggs, and 2 tbsp melted butter into a smooth batter.
Pour into a greased pan and bake at 180°C for 35–40 minutes until set and lightly golden. Cool, slice, and serve.
These mochi recipes are just the tip of the iceberg when it comes to mochi-based, Japanese desserts. Here’s a quick look at other popular Japanese desserts that you must add to your to-try list:
Dango: Small, chewy rice dumplings skewered on sticks, dango are lightly sweet and often glazed with a glossy soy-based syrup. Though confused with mochi, they are different in texture and ingredients but equally popular, especially at festivals and street stalls.
Dorayaki: Fluffy, pancake-like sandwiches filled with sweet red bean paste, dorayaki strike a balance between soft, airy texture and rich, earthy sweetness. Their snackable format and comforting flavour make them widely loved.
Matcha Cheesecake: Of course, matcha had to be on this list. This fusion dessert that combines the creamy richness of cheesecake with the slightly bitter, earthy notes of matcha.
Castella Cake: Despite European origins, this light, sponge cake has a spot in the list of Japanese confectionery. It has a delicate crumb, subtle honey sweetness, and moist texture.
Taiyaki: A fish-shaped pastry with a crisp outer shell and soft interior, traditionally filled with red bean paste. Modern-day variations include custard or chocolate fillings, too. Its playful shape and comforting filling make it a popular street treat.
Mochi spans many more flavours and textures, from grilled mochi wrapped in seaweed (Isobe maki) to three-layered, decorative “hishi mochi”. You could make your way through the land of the rising sun, one sweet, chewy ball of goodness at a time. All you need to do is be open to new experiments and flavours.
Mochi is made from glutinous rice (or glutinous rice flour), which is pounded or cooked into a soft, sticky, and chewy dough.
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