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Soft, chewy Japanese rice cakes made by simmering sweet rice flour with sugar and water, then wrapping the warm dough around a smooth red bean filling.
Imagen generada por IA
Imagen generada por IA
Sweet rice flour develops its characteristic elastic chew as it cooks, while sugar keeps the dough tender and red bean paste supplies a concentrated, gently earthy contrast.
Store in an airtight container at room temperature for up to 1 day. For longer storage, freeze individually wrapped mochi for up to 1 month.
Do not microwave filled mochi to reheat; the filling can become dangerously hot. Thaw frozen mochi at room temperature until soft.
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