I just made this last night! I used milk chocolate instead and it came out perfect. It's so soft and delicious. I froze mines in the freezer and it tastes just as good.
@@ThatOneIntrovertie Nope, but i have an ichigo daifuku (strawberry mochi) recipe here: th-cam.com/video/8UTdrSsW0nA/w-d-xo.html and there are lots of ways you could mash these up. i.e. chocolate mochi with anko and strawberry. White mochi with chocolate ganache and strawberry, etc.
I tried this recipe and it was awesome, it was better than any mochi I've ever bought at the store. super soft, almost melt in your mouth, and the ganache makes it soooo chocolatey :D its fun to make too, I like squishing it lol
Really useful recipe, I don't cook much but it was really easy to make and tirned out perfectly. I made the recipe a while ago, but I'm glad to say I'm using it again as I'll be making it for someone's birthday 😁😁
Thank you for the recipe! I didn't get to do the mochi but got as far the ganache! We enjoyed it! It was really good! Looking forward to making the mochi next time!
@@NoRecipes i finally made the mochi and filled it with the truffle on New Years day and shared it with my husband and mother inlaw. We really enjoyed every bite! My mother inlaw said it's the best she ever had! Thank you!
I would love to try this! I enjoy the taste and texture of mochi, it's been an obsession of mine for years. This will be a fun thing to try and make at home
Everyone who makes mochi invents these. Lol I have always chocolate candy coat them because it makes the texture better. It feels like marshmallows. I omit butter and use half and half.
Thanks! Melon mochi would be an interesting one for sure, but a ripe melon has such a high moisture content it would be hard to wrap and would render the mochi soggy very quickly.
Hi! If I want to prepare mochi without cacao, will the proportion of the ingredients be the same? I would like to find a standard recipe of mochi in order to do it with different stuffing Thanks!!!
Hi Julia, the closest thing I have to a plain mochi recipe is my butter mochi: th-cam.com/video/s7o1PPpmdIA/w-d-xo.html it works as a base for a lot of stuffings but you can omit the butter if you like.
Thanks! Mochi Flour is a specific type of rice flour. It is milled from short grain glutinous rice. You can always learn more about specific ingredients by clicking the link in the description to read the full post and recipe on my website.
Hi! I just made this recipe, and I can tell you that the mochi will change in texture as it gets cooked. It will become impossible to whisk because it will get too sticky and elastic, so then you would switch to a silicone spatula. The mochi goes from rather opaque to translucent, too. The nice thing is that you really can't overcook it (well, if you tried you could), so if you're not sure, you can leave it on the heat a little longer. You could also carefully taste it to see, maybe pop a piece in the freezer for a few minutes. I hope your mochi is a great success! Mine was awesome!😋
Sorry for the late response! Basically @kathcares nailed it, but one thing you can look for is that the mixture will go from looking cloudy brown to a kind of translucent brown as the starch gelatinizes. Hope that helps!
So grateful for the helpful tips from the community here and thank you so much for your reply despite your busy schedules Marc! Point taken and I will keep improving to make the yummy mochi again the next time! :)
amazing ! how would you recommend for those who don't have a microwave ? :) I have steam oven and/or induction cooktop that can go very low (can melt chocolate without burning on lowest setting).
You can do both the ganache and mochi in a double boiler. You could try doing it directly on the stove too, but a double boiler is much less risky. For the mochi just make sure you stir it constantly so it thickens evenly (you'll eventually need to knead it in the pan).
Mochi is mochi because it's made with mochi rice so unfortunately it can't be substituted. Have you tried checking online? If you have Amazon in your country, they should carry it.
Hi Andrew, mochiko is made from a type of glutinous rice, but not all glutinous rice is the same. The Japanese kind is made with short grain glutinous rice, but I think some other countries use long-grain glutinous rice. You could try it but I can't guarantee it will work.
That's a tough one to substitute. Mochi flour is ground mochi rice. While you might be able to get away with making it with short-grain rice flour, it won't have the same texture.
This looks soooo decadent, Marc! Thank you for sharing your recipe with us. I love how you presented this treat, awesome camera work and instructions as always! I don't have a microwave at home, would it be possible to cook the mochi another way? >,
Thank you! You can do both the ganache and mochi in a double boiler. Just fill a large pot with water and bring it to a simmer. Then you can set a metal bowl in the hot water. Be sure to stir both the ganache and mochi mixture constantly so it melts/solidifies evenly.
Hi Shillu, unfortunately mochi flour is one of those things that cannot be replaced with something else. Have you tried to check and see if it's available online in your country? It may also go by a different name such as "glutinous rice flour" or "sweet rice flour".
Can i coat it in something else... I think it will taste a little bit bitter... (Once i coated chocolate bonbons in cocoa powder and it tasted bitter )..
Good cocoa powder shouldn't be overwhelmingly bitter, but if you don't like dark chocolate, it might not be your thing. If that's the case you can use potato starch to keep the mochi from sticking together. Just be aware that it won't add any flavor and will turn the surface white.
@@Bruh_what21 If you plan to eat it right away it will work, but mochi contains a high water content and it will melt the sugar and make the whole thing a gooey mess in a relatively short amount of time.
How much milliliteror gramm is one cup or 1/3 cup? Because in Germany we don't use Cups , We are using Gramm and milliliter . So I want to make those mochis right. Could someone say may the right measure? :)
It's a 5-inch pan, but the size doesn't really matter, since you're going to be reshaping them anyway. The reason for a square pan is to make it easier to divide evenly. You could also do it without a pan and eyeball it.
Can you reduce the power on your microwave? This would be the best option as doing it at higher wattages tends to make it cook unevenly (part of it will burn while another part is still liquid. If not, just keep an eye on it. For the chocolate and butter, you want to microwave until it's about half melted (it will melt the rest of the way when you mix it). For the mochi, you it should be about half set after the first time and fully set after the second time.
@@orangemonkeygaming2715 Sorry I couldn't give you specific times, I haven't tried it at 800 watts, so any suggestion would only be a guess. The main thing is to err on the side of not overcooking it as you can always go put it back in the microwave and heat it some more. Good luck!
Mochi rice is different from regular rice (it contains mostly amylopectin). This gives it it's trademark chewy texture. Using regular rice flour will result in a different texture.
Hi Emma, you can get a more detailed explanation of each ingredient used in this by clicking the link in the description to the full recipe on my website. The short answer to your question is mochi flour is milled glutinous short grain rice.
Using mochi flour is a shortcut for soaking, steaming and then pounding short-grain glutinous rice so you could do it the old school way if you wanted, but it would significantly change the preparation and you'll need a steamer and something to pound the mochi in (traditionally a large wooden mortar and mallet).
@@salmahaque3368 Mochi flour is made by milling short-grain glutinous rice. I don't know what normal rice flour is in Bangladesh, but if I had to guess I'd say it's probably not made from glutinous rice. Glutenous rice has a very high percentage of amylopectin (as opposed to amylose) which gives it a sticky mochi-like texture. You will not get the same texture using rice with less amylopectin.
This grinds my shit to a boil.... You didn't have time to weigh up the liquids? Why mix metric system and imperial system? One cup of anything is not a exact measurement.
Sorry this has gotten you so upset. It's a difficult issue for any chef publishing recipes for the general public. For every comment like yours, Sensei gets hundreds of comments complaining about weighing ingredients. He wrote an article on his blog about this topic: norecipes.com/why-use-kitchen-scale/ , but most home cooks won't bother to even purchase a scale. So accessibility is an issue. There's also the question of how precise is necessary to achieve the desired results. In most cases, you'll get reasonable results despite the slight discrepancy in ingredients. Even the ingredients themselves vary widely between kitchens and countries. I hope you will try this recipe anyway; it's the best chocolate mochi recipe on the 'net!
Thanks for the great aphorism, I'm gonna have to remember that one 💩 One US cup is an exact measurement; it measures exactly 236.6 milliliters of liquid which would be 236.6 grams (if you are measuring water or something with an equal density). As for mixing metric and imperial I use metric for mass measurements because most scales can switch between the two and it's easier to read 20 grams than 0.70 ounces.
![Mochi Ice Cream [Matcha]](/img/n.gif)
I just made this last night! I used milk chocolate instead and it came out perfect. It's so soft and delicious. I froze mines in the freezer and it tastes just as good.
I’m so happy to hear you enjoyed this! I e never tired freezing it, but I’m glad to hear it works!
Really nice recipe! For those who can't have butter for some reason, I've made a very nice ganache using coconut oil as well.
Thanks! Great idea using coconut oil. I guess you could use it in the mochi as well and use coconut cream in place of the cream.
@@NoRecipes Yeah I use coconut oil and coconut milk. I was just looking for a birthday recipe for myself - this is it! I can't wait.
@@GuavaJuice7 I hope you enjoy it. Happy early birthday!
Tried this a few times and delicious mochi every time!
I'm so glad to hear it Sophie! Thanks for letting me know😀
For dark chocolate lovers like me it's a must-try 😋
I hope you enjoy it!
I love this man's energy
Thank you for the kind words😁
@@NoRecipes 🤔 have you ever tried making strawberry-chocolate mochi?
@@ThatOneIntrovertie Nope, but i have an ichigo daifuku (strawberry mochi) recipe here: th-cam.com/video/8UTdrSsW0nA/w-d-xo.html and there are lots of ways you could mash these up. i.e. chocolate mochi with anko and strawberry. White mochi with chocolate ganache and strawberry, etc.
Best mochi I've ever made, the texture is so good, it's delicious and not too sweet, thanks for the recipe ❤❤
Your comment is just the motivation I need to go make this! Thank you!🤎
Thank you for taking the time to let me know how it went. It's been a while since I've made this but now I'm craving it!
I tried this recipe and it was awesome, it was better than any mochi I've ever bought at the store. super soft, almost melt in your mouth, and the ganache makes it soooo chocolatey :D its fun to make too, I like squishing it lol
I'm glad to hear you enjoyed it! I'm working on some other flavors right now, so keep an eye out for those videos😉
@@NoRecipesOh, cool! I'll be sure to check them out!
Really useful recipe, I don't cook much but it was really easy to make and tirned out perfectly. I made the recipe a while ago, but I'm glad to say I'm using it again as I'll be making it for someone's birthday 😁😁
I'm so happy this was helpful and thank you for taking the time to let me know you enjoyed it. I hope your friend enjoys them!
Thank you for the recipe! I didn't get to do the mochi but got as far the ganache! We enjoyed it! It was really good! Looking forward to making the mochi next time!
You're welcome!
@@NoRecipes i finally made the mochi and filled it with the truffle on New Years day and shared it with my husband and mother inlaw. We really enjoyed every bite! My mother inlaw said it's the best she ever had! Thank you!
@@lisasugimoto9933 Wow, that's great to hear! I'm so happy you had a chance to try it with the mochi and that you enjoyed it so much😁 Happy New Year!
@@NoRecipes Happy New Year, too! Thank you!
Thanks for your recipe. I am successful with yours. It is so tasty👏
You're welcome, I'm so glad to hear you enjoyed it!
I love this recipe will make it using non dairy milk thank you Marc
Thanks Rowaida, glad to hear you made it back home! I hope you enjoy it!
I tried and those mochis were incredible with a simple recipe. And guys if the chocolate IS liquide add some flour
Thanks!
Interesting I’m gonna try your recipe,it looks delicious thank you for sharing 🙏❤️
You're welcome Ellie! I hope you enjoy it 😄
it works! thankyou for the reciepe!!!
You're welcome, I'm glad you enjoyed it!
Thank you! Thank you! This is such a "decadent" dessert!
You're welcome! It is, but the texture of the mochi keeps it interesting.
I would love to try this! I enjoy the taste and texture of mochi, it's been an obsession of mine for years. This will be a fun thing to try and make at home
These have been a recent addiction of mine. I hope you enjoy it!
This looks delicious!
Thanks Cynthia!
Wow I need to try this
I hope you enjoy it!
Everyone who makes mochi invents these. Lol I have always chocolate candy coat them because it makes the texture better. It feels like marshmallows. I omit butter and use half and half.
woooo... so gooey, quite captivating
Gooey is a good way to describe the center!😄
I needed this. I didn't know I needed this till I saw it. But I definitely needed this! Thank you, Matsumoto Sensei!! =)
😆 I had the recipe finished after the first try, but I ended up making it a few more times anyway because it was 🔥
@@NoRecipes 松本大先生！！
Wow that was really cool! It would also be nice to see a melon mochi recipe
Thanks! Melon mochi would be an interesting one for sure, but a ripe melon has such a high moisture content it would be hard to wrap and would render the mochi soggy very quickly.
love how happy you explain those tasty mochi to us :D makes me want to cook along XD
Thanks! I hope you have a chance to try these out, if you like chocolate, and you like mochi, these will definitely put a smile on your face😄
@@NoRecipes yeah, I got to make it o.o it looks so tasty and chocolate is really so nice 😋
Thank you,looks delicious,I will try it
Thanks Farah, I hope you enjoy it!
Hi! If I want to prepare mochi without cacao, will the proportion of the ingredients be the same? I would like to find a standard recipe of mochi in order to do it with different stuffing
Thanks!!!
Hi Julia, the closest thing I have to a plain mochi recipe is my butter mochi: th-cam.com/video/s7o1PPpmdIA/w-d-xo.html it works as a base for a lot of stuffings but you can omit the butter if you like.
@@NoRecipes hi Mark Thank a lot! Today I will try my first mochi 😊
@@Julia__________ You're welcome! I hope you enjoy it!
El mejor canal
¡Gracias!
great recipe! though, instead of microwaving, can i steam the mochi mixture?
Thanks! Yep, steaming will work fine.
Wow chocolate recipe 👍🏻
Thanks!
It's so yummy‼️
l love mochi😋
Thanks!
What a beautiful recipe! I’d like to ask, does anyone know if mochi powder is the same as rice flour? Thank you!
Thanks! Mochi Flour is a specific type of rice flour. It is milled from short grain glutinous rice. You can always learn more about specific ingredients by clicking the link in the description to read the full post and recipe on my website.
@@NoRecipes Oh, thank you!
Hello Marc! How do I know my mochi is cooked through if I do a Bain Marie for it? I don’t have a microwave oven at home to make the mochi.
Hi! I just made this recipe, and I can tell you that the mochi will change in texture as it gets cooked. It will become impossible to whisk because it will get too sticky and elastic, so then you would switch to a silicone spatula. The mochi goes from rather opaque to translucent, too. The nice thing is that you really can't overcook it (well, if you tried you could), so if you're not sure, you can leave it on the heat a little longer. You could also carefully taste it to see, maybe pop a piece in the freezer for a few minutes.
I hope your mochi is a great success! Mine was awesome!😋
Wow that's really helpful! Thank you for detailing this to me! Cheers
Sorry for the late response! Basically @kathcares nailed it, but one thing you can look for is that the mixture will go from looking cloudy brown to a kind of translucent brown as the starch gelatinizes. Hope that helps!
So grateful for the helpful tips from the community here and thank you so much for your reply despite your busy schedules Marc! Point taken and I will keep improving to make the yummy mochi again the next time! :)
Omg I so wanna make this now
I hope you enjoy it!
amazing ! how would you recommend for those who don't have a microwave ? :) I have steam oven and/or induction cooktop that can go very low (can melt chocolate without burning on lowest setting).
You can do both the ganache and mochi in a double boiler. You could try doing it directly on the stove too, but a double boiler is much less risky. For the mochi just make sure you stir it constantly so it thickens evenly (you'll eventually need to knead it in the pan).
I love your happy vibes ..... subs.
Thanks Dewi!😀
Its very good🗿👍
Thank you!
Hi! does heavy cream can be replaced by evaporated milk? if can't, is there anything else to use?
HI Ari, that should work, but you may want to increase the amount of butter a bit as evaporated milk has much less fat than cream.
I wanna try this but idk where I could find mochi flour where I live, will it work with other types of flour?
Mochi is mochi because it's made with mochi rice so unfortunately it can't be substituted. Have you tried checking online? If you have Amazon in your country, they should carry it.
@@NoRecipes good idea, thank u
Hi Mark, I have a question, can i use glutinous flour instead of mochi flour? Are they the same, the glutinous flour and mochi flour?
Hi Andrew, mochiko is made from a type of glutinous rice, but not all glutinous rice is the same. The Japanese kind is made with short grain glutinous rice, but I think some other countries use long-grain glutinous rice. You could try it but I can't guarantee it will work.
@@NoRecipes thanks for the reply. In that case, i'll be looking for mochi flour for good results.
Omg look so good I like Mochi, thank you for sharing this :-)
Thanks😀!
Hi sounds and looks yummy thanks love dark chocolate.
Thanks Xiomara!
@@NoRecipes ur welcome my today is my birthday hope see u on my channel later please and thank u not channel😀God bless u.
@@xiomaraf.7770 Happy Birthday! I checked out your channel, but unfortunately my Spanish isn't very good. I hope you had a fantastic day!
@@NoRecipes 😀 thanks my friend I really appreciate it🙏
Hello, good afternoon, must it be mochi flour? Oh, can it be another flour?
That's a tough one to substitute. Mochi flour is ground mochi rice. While you might be able to get away with making it with short-grain rice flour, it won't have the same texture.
This looks soooo decadent, Marc! Thank you for sharing your recipe with us. I love how you presented this treat, awesome camera work and instructions as always!
I don't have a microwave at home, would it be possible to cook the mochi another way? >,
Thank you! You can do both the ganache and mochi in a double boiler. Just fill a large pot with water and bring it to a simmer. Then you can set a metal bowl in the hot water. Be sure to stir both the ganache and mochi mixture constantly so it melts/solidifies evenly.
@@NoRecipes Thank you so much for taking the time to reply! I'll try that out!
@@tharchandran3709 You're welcome! That's what I'm here for😀 I hope you enjoy it!
Yummy 😋😋 will appreciate if you let me the substitute for the mochi flour as we dont get in our country dear thks tc n stay safe
Hi Shillu, unfortunately mochi flour is one of those things that cannot be replaced with something else. Have you tried to check and see if it's available online in your country? It may also go by a different name such as "glutinous rice flour" or "sweet rice flour".
Can i coat it in something else... I think it will taste a little bit bitter... (Once i coated chocolate bonbons in cocoa powder and it tasted bitter )..
Good cocoa powder shouldn't be overwhelmingly bitter, but if you don't like dark chocolate, it might not be your thing. If that's the case you can use potato starch to keep the mochi from sticking together. Just be aware that it won't add any flavor and will turn the surface white.
Can i use confectioner's sugar..?
@@Bruh_what21 If you plan to eat it right away it will work, but mochi contains a high water content and it will melt the sugar and make the whole thing a gooey mess in a relatively short amount of time.
@@NoRecipes thank you
Yummy 😋
Thanks Ram!
How much milliliteror gramm is one cup or 1/3 cup? Because in Germany we don't use Cups , We are using Gramm and milliliter . So I want to make those mochis right.
Could someone say may the right measure? :)
Hi Jana, 1 US cup is 240 ml, so 1/3 cup is 80 ml.
What is 1/3 Cup in ML?
1/3 US cup is about 80 milliliters.
What size was the square pan you used to compact the mochi powder mixture in?
It's a 5-inch pan, but the size doesn't really matter, since you're going to be reshaping them anyway. The reason for a square pan is to make it easier to divide evenly. You could also do it without a pan and eyeball it.
mochi powder is different than rice powder ??
Mochi flour is milled mochi rice (glutinous short grain rice). Rice powder could a flour made from any kind of rice.
@@NoRecipes Thank you!! 🙏
@@NoRecipes oh nvm I got my answer
@@NoRecipes thank you !
For a 800 watt microwave how long do you recommend? You say it’s less time but not how much less
Can you reduce the power on your microwave? This would be the best option as doing it at higher wattages tends to make it cook unevenly (part of it will burn while another part is still liquid. If not, just keep an eye on it. For the chocolate and butter, you want to microwave until it's about half melted (it will melt the rest of the way when you mix it). For the mochi, you it should be about half set after the first time and fully set after the second time.
@@NoRecipes I don’t think we can reduce it but thank you for the advice :)
@@orangemonkeygaming2715 Sorry I couldn't give you specific times, I haven't tried it at 800 watts, so any suggestion would only be a guess. The main thing is to err on the side of not overcooking it as you can always go put it back in the microwave and heat it some more. Good luck!
Can I use normal flour instead?
I'm not sure what you mean by "normal" flour, but assuming you're talking about wheat flour, it will not work.
@@NoRecipes will plain flour work?
@@teammisha2420 Mochi needs to be made with glutinous rice flour. Substituting another flour is kinda like trying to make chicken soup with beef.
@@NoRecipes Ok thank you!
What is the other way in cooking mochi dough without a microwave?
Hi Nica, you could could cook it in a steamer or in a double boiler.
Perfect recipe just make sure not too over flow. A little goes a long way.
Can I just use normal rice flour n corn starch/flour?
Mochi rice is different from regular rice (it contains mostly amylopectin). This gives it it's trademark chewy texture. Using regular rice flour will result in a different texture.
Can someone explain to me what is mochi flour O-O
Hi Emma, you can get a more detailed explanation of each ingredient used in this by clicking the link in the description to the full recipe on my website. The short answer to your question is mochi flour is milled glutinous short grain rice.
@@NoRecipes sorry for bothering but thank you sm for answering!!♡♡
@@emmalay7847 You're welcome!
Any substance of mochi flour?🥺🥺🥺this mochi flour is not available in Bangladesh 😔
Using mochi flour is a shortcut for soaking, steaming and then pounding short-grain glutinous rice so you could do it the old school way if you wanted, but it would significantly change the preparation and you'll need a steamer and something to pound the mochi in (traditionally a large wooden mortar and mallet).
@@NoRecipes thanks for replying 🥺❤ and is it a must to use mochi flour?cant we use normal rice flour?!!🥺🥺
@@salmahaque3368 Mochi flour is made by milling short-grain glutinous rice. I don't know what normal rice flour is in Bangladesh, but if I had to guess I'd say it's probably not made from glutinous rice. Glutenous rice has a very high percentage of amylopectin (as opposed to amylose) which gives it a sticky mochi-like texture. You will not get the same texture using rice with less amylopectin.
This grinds my shit to a boil.... You didn't have time to weigh up the liquids? Why mix metric system and imperial system? One cup of anything is not a exact measurement.
Sorry this has gotten you so upset. It's a difficult issue for any chef publishing recipes for the general public. For every comment like yours, Sensei gets hundreds of comments complaining about weighing ingredients. He wrote an article on his blog about this topic: norecipes.com/why-use-kitchen-scale/ , but most home cooks won't bother to even purchase a scale. So accessibility is an issue. There's also the question of how precise is necessary to achieve the desired results. In most cases, you'll get reasonable results despite the slight discrepancy in ingredients. Even the ingredients themselves vary widely between kitchens and countries. I hope you will try this recipe anyway; it's the best chocolate mochi recipe on the 'net!
Thanks for the great aphorism, I'm gonna have to remember that one 💩 One US cup is an exact measurement; it measures exactly 236.6 milliliters of liquid which would be 236.6 grams (if you are measuring water or something with an equal density). As for mixing metric and imperial I use metric for mass measurements because most scales can switch between the two and it's easier to read 20 grams than 0.70 ounces.