Wednesday, December 1, 2021
HomeBakedMochi Bites (Japanese Sweet Rice Cake)

Mochi Bites (Japanese Sweet Rice Cake)

My kids love this very simple Japanese sweet treat they can’t get enough of it, Mochi is glutinous rice cake, it’s very simple and very light especially if you use green tea or just water instead of coconut milk.

(Mochi is quite similar to espasol – Filipino native delicacy made of toasted glutinous rice flour and coconut milk, so yummy!)

Traditional mochi is hard to  make, the glutinous rice is soaked overnight , then it’s cooked, pounded it and shaped.. whew!

Thank goodness for glutinous rice flour making mochi is now a lot easier and doable at home and you can make it in different flavors, too.

I’ve tried green tea, coconut, pandan, strawberry, ube, you can even make layer different flavors together, I got the inspiration from sapin-sapin ( another Filipino delicacy) as you can see from photo above, I tried it too but I’m not good at it time I’ll try coffee! 🙂

The recipe below is baked mochi but you can also steam it or put in in the microwave.

this batch is quite is dry, I over-cooked it 😐 but it’s still chewy 🙂  I used to cut it bigger than these but..

My 5-year old like mochi so much, he doesn’t bother to bite it, he just put the whole thing in his mouth;  I’m scared that he’ll choke on it because it’s quite chewy so I started cutting it into little squares/bites.

I told him to eat it one at a time, slowly and with feelings ..  😄

♥ Have a nice day!! 🙂 Let’s continue to pray for Japan in light of what happened ..God Bless! ♥

Mochi Bites (Japanese Sweet Rice Cake)

2.34 from 3 votes
Course: Sweets, Sweets and Desserts
Cuisine: Japanese
Keyword: how to cook japanese mochi, how to make mochi, japanese sweet rice cake, mochi bites, mochi bites recipe
Servings: 4 people
Author: Olive
Mochi is glutinous rice cake, it’s very simple and very light especially if you use green tea or just water instead of coconut milk.
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Ingredients (click ingredient to buy it)


  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 8-inch square pan with coconut oil or butter
  • Whisk together the glutinous rice flour, sugar and baking powder, set aside.
  • In a medium bowl, mix water, vanilla, coconut milk and food color / flavor.
  • Mix into the glutinous rice flour mixture.
  • Pour into the prepared pan.
  • Cover the pan with foil and bake for 35-40 minutes. Let mochi cool completely
  • Heat a pan over medium heat; add the rice flour and toast for about 5 minutes until lightly browned. Keep on stirring so rice flour will not burn
  • dust a cutting board or a clean surface with toasted rice flour, put the remaining flour in a small bowl or plate and set aside.
  • Turn mochi onto the rice flour-dusted cutting board or surface
  • Cut into bite size pieces; use a plastic knife or dough cutter dusted with rice flour
  • Roll the bite-size pieces of mochi in toasted rice flour. Serve with tea or coffee.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!


  1. 1 star
    There’s something VERY wrong with this recipe. The recipe states that this is enough for one 8×8 square pan. ….. I ended up using SIX (yes, 6) square pans of that size to hold all of the batter!!

    There’s no possible way the 8 cup glutinous rice flour measurement is right, it’s so much. WAY too much flour. 8 cups of the glutinous rice flour ended up being THREE POUNDS of flour. It was soooo much.

    The liquid is wrong too. After adding in the liquid (3/4 c water, 1 c coconut milk), basically all of the flour was bone powdery dry. I ended up having to use 4 1/2 cups water and 6 cups of coconut milk!

    The sugar was not even close to enough. That tiny bit of sugar for 6 pans of mochi… it was completely bland.

    The 1/2 teaspoon baking powder was not enough, the food coloring was not enough. It was like a drop in a bucket.

    The 1/4 cup starch for dusting was not enough for the 6 pans of mochi that I ended up with.

    CONCLUSION: The blog author made a horrible, huge mistake. I started comparing this recipe to about 8 other baked mochi recipes online and … oh my god, these are the measurements for a recipe with only 1-2 cups of glutinous rice flour, not 8 cups! I am pleading with the author of this blog to please proof-read this recipe. This is sooo off. Now I’m stuck with 6 (SIX!) pans of bland pale flavorless mochi. And I wasted so much ingredients.

    • Hi Emily,

      I am very sorry. There was an over-looked error when we migrated the recipe into a new recipe software. It is 8 oz or 2 cups of glutinous rice flour and not 8 CUPS–I was shocked to read that too. I already updated the recipe.

      All the other ingredients listed are correct, only the unit for glutinous flour was erroneously written as cups instead of oz or it should have been 2 (cups) instead of 8. This recipe was posted several years ago. So I made this recipe again using ube (purple yam) flavor and color and it turned out nicely. I will upload photos later.

      Again, I apologize for the trouble. I know how it feels, I hate wasting not only ingredients but time and effort too.

      Thank you for bringing this to my attention. I will look at my old posts to see if there are mistakes too.




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