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How to Make Gluten-Free Mochi (Red-Bean-Paste-Filled Rice Cakes)


Sasha likes sharing simple and delicious recipes that make life easier.

Though these desserts may look daunting, mochi are surprisingly easy to make!

Though these desserts may look daunting, mochi are surprisingly easy to make!

Homemade Mochi Recipe

This is one of my favorite East Asian desserts. This little cake is hugely popular in China, Japan, and South Korea. It has a slightly sweet, chewy "cake" surrounding a ball of delicious and sweet red bean paste.

Cook Time

Prep timeCook timeReady inYields

25 min

5 min

30 min

8 rice cakes


  • 1/2 batch Red Bean Paste
  • 1 cups sweet rice flour, also called glutenous rice flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cups water
  • Green tea powder (ceremonial-grade matcha) optional
  • Cornstarch


  1. In a medium microwaveable bowl, combine the rice flour, sugar, and salt. If you want the cake to be green with a slight green tea flavor, add a tablespoon of green tea powder.
  2. Add a cup of water to the flour mixture, and stir until completely blended.
  3. Cover bowl with plastic wrap leaving a small crack for steam to vent.
  4. Microwave on high for 3 minutes. Check dough. It should be even in color and somewhat translucent with no "raw" spots. Uncooked areas will be completely opaque. If you indeed have any uncooked areas stir the dough several times and return to the microwave for another minute. Repeat until cooked through.
  5. Once cooked stir the dough as best you can for 5 minutes. This is difficult since the dough is thick (my husband describes it as a giant booger) but it will ensure a delightfully chewy texture.
  6. Allow to cool a couple more minutes. While cooling roll red bean paste into eight 1 inch balls. Dust a clean work surface with cornstarch and have some extra for your hands and dusting the finished cakes.
  7. Plop your dough onto your prepared work surface and roll into a log. Cut into 8 equal pieces. (I made half batches in my pictures so I only cut them into 4 pieces) Use plastic wrap to cover your dough while you work.
  8. Use your hand to slightly flatten a piece of dough into a circle. Place a red bean paste ball into the center and bring up the sides and pinch together. The dough is sticky so continue pinching the seams until the filling is completely enclosed.
  9. Dust finished rice cake with cornstarch to keep it from being too sticky.

Red bean paste is the most traditional filling for these delightful cakes, but they can be filled and flavored in many many ways. One of my favorite versions is the Coconut and Tropical Peach one! Have fun exploring all the wonderful ways to make and eat these cakes.

Questions & Answers

Question: Can these mochi be made without the plastic wrap?

Answer: Absolutely! I made some just yesterday in glass Tupperware containers.

© 2012 Sasha Kim


Sasha Kim (author) on January 05, 2013:

Thank you for such a lovely comment Shai!! ^_^ These are a family favorite and now I can't imagine paying so much for them in the stores. Enjoy! ^_^

Sasha Kim (author) on January 04, 2013:

Thank you so much Tealparadise for the wonderful support! ^_^

Chen on November 13, 2012:

MMmmm. Bean paste is sooo good. this is a great recipe and the dough looks pretty easy to do. It's great to make something a little exotic once in a while, they charge so much for these kinds of things in restaurants. What a treat! VU & useful! Thanks, great job.

Tealparadise on November 12, 2012:

Oh my god! You would not believe what they charge for these in the store. If I had known it was so easy.... Thanks a bundle! Pinned, posted, and followed!

Sasha Kim (author) on October 06, 2012:

Kawaljit, Thank you so much for your fantastic comment ^_^

These cakes are very popular in East Asian countries such as China, Japan and Korea. I married a Korean man and was introduced to these cakes... I have loved him and the cakes ever since ^_^

Kawaljit kaur from JALANDHAR, Punjab (India) on October 05, 2012:

Mama Kim


It seems to be a different and unique recipe. I have never heard about this type of cake and that also with beans. In India, we define cake in a different way. At least not with this kind of filling. It feels yummy. I will try some day. Thanks for giving a novel idea to me.

Sasha Kim (author) on October 04, 2012:

Well Roberta, Looks like I have quite a bit I need to add to the hub! ^_^ Thank you for asking these fantastic questions.

first there is no baking. mixing the cake ingredients makes a very soupy mixture that you microwave for a few minutes. At that point the cake is fully cooked and you really should continue with the fill and shaping process but I do believe you can put it off a day if you store it in an airtight container dusted with cornstarch and is just big enough (you don't want too much air, they dry out easily) in the refrigerator. Let it come to room temp still sealed in container before continuing. But really... it's best to do the whole thing at once.

They can be stored in or out of the fridge. Either way they should be in an airtight container. They last only a day or two out and up to 4 in the fridge. Yes they can freeze. My husband and I usually eat them right out of the fridge but his parents (Koreans) prefer them at room temp. They will be softest at room temp and should be served to guests this way. If you do freeze them let them thaw in the fridge and re-dust with cornstarch before serving.

Yes I have made huge batches. For the cake part don't try more than a double at a time. If you attempt more you could end up with lumps of over-cooked cake that are much chewier than the rest.

While filling and shaping make sure you keep the majority of your dough covered in plastic wrap. Otherwise it will get too dry. To save your back... sit! ^_^ It is good to make a batch here and there and freeze until party day.

Sometimes when I know I want to make a lot for a party and don't have too much time I don't make filled cakes (the most time consuming part is wrapping the cake around the red bean paste). Instead of filling with red bean paste I'll replace the water in the recipe with fruit puree and just form into balls. I usually roll them in finely chopped sweetened coconut flakes, but cornstarch is fine too.

I think that's all your questions... if not please let me know ^_^ Thank you again!!

RTalloni on October 04, 2012:

I'm really looking forward to trying this recipe with the red bean paste. Can the dough or cakes be made ahead of time to bake the next day? Do the baked cakes store well--in or out of fridge? What about freezing for later use? Have you ever made huge batches to use for a large crow--50 or more?

Sasha Kim (author) on October 03, 2012:

Bill, Thank you ^_^ That is truly a fantastic compliment ^_^

Magdaleine, You should definitely make it yourself! It's pretty easy and eating it fresh is much better than the store stuff that's been sitting for a day (or more) Thank you for the comment and I hope you enjoy!

Magdaleine on October 03, 2012:

Usually I buy this, but now I want to make it myself. Thanks for the recipe.

Bill Holland from Olympia, WA on October 02, 2012:

I would eat this and that's my highest compliment! :)

Sasha Kim (author) on September 30, 2012:

RealHousewife, I'm so happy you like these... and they do go perfectly with sushi!! Your sushi night will be super authentic ^_^ Enjoy! Thank you for your nice comment!

Kelly Umphenour from St. Louis, MO on September 29, 2012:

Sweet! I would love to give these a try. I am always looking for things to add to my "sushi night" dinners - this looks perfect!

Sasha Kim (author) on September 26, 2012:

Thank you Brett!! My husband and his family are all South Koreans and they are the ones who made me fall in love with these and taught me how to make them ^_^ Thank you so much for you wonderful support!!

Brett C from Asia on September 25, 2012:

Having eaten these in South Korea, I can confirm that they are delicious!! Hence, I will share with my followers on Hubpages and Pinterest.

Up, useful and awesome too ...

Sasha Kim (author) on September 21, 2012:

Natasha, Oh they're my favorite too! ^_^ I was surprised too when I first learned a few years ago. I married into an Asian family ^_^ These cakes take even less time if you don't fill them too! Sometimes I make them with pureed fruit like melon or strawberries (strained to remove seeds) just replace all the water with the pureed fruits and once cooked fold in on itself like you would if you filled it to give it the perfectly round shape, then dust in cornstarch or as I prefer finely chopped sweetened coconut flakes. Mmm... ^_^

Thank you so much for your wonderful comment and votes!

Natasha from Hawaii on September 21, 2012:

I just saw these from your other red bean recipe I just commented on and I am so excited! These are my favorite! I can't believe they don't take longer to make. Thank you so much for this recipe! Voting up and awesome!

Sasha Kim (author) on September 20, 2012:

Ishwaryaa, Thank you so much for your generous comment, votes and shares!! You are too kind my friend ^_^ Oh my, you must try red bean paste... it is wonderful. Before trying it I was skeptical any bean could be that good, lol.

Ishwaryaa Dhandapani from Chennai, India on September 19, 2012:

Yesterday, I saw this hub linked to your coconut tropical peach rice cakes and decided to read it today. Your rice cakes looked very tasty and it involved red bean paste - something I would like to try it. Your instructions and photos are very helpful. A well-explained hub with appetizing-looking photo! Well-done!

Thanks for SHARING. Useful & Interesting. Voted up, socially shared & pinned

Sasha Kim (author) on September 17, 2012:

Lisa, I know what you mean about dessert frenzies!! I get them a lot ^_^ I would be over the moon if you let me know how this goes for you! Thank you so much for you fantastic comment and vote ^_^

Sasha Kim (author) on September 17, 2012:

Alexandria, Hmm ... something told me I'd hear from you on this one ^_^ I Love these too! I just know you'll make these beautifully and experiment with flavors too I'm sure. Thank you so much for your lovely comment ^_^

Sasha Kim (author) on September 17, 2012:

Rajan, Thank you for your wonderful comment! I'm so happy you like the pictures ^_^

Lisa Chronister from Florida on September 17, 2012:

Wow, I have been on a dessert making frenzy for the last couple of weeks and these look fantastic! I will be trying them soon, thanks for sharing! Voted up!

Alexandria Taberski from Loveland, CO on September 17, 2012:

Thank you so much for sharing this! I absolutely love rice pastries:)

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on September 17, 2012:

Seems an easy recipe to make. The pictures are awesome and show the exact procedure clearly in steps.

Voting it up. Thanks for sharing.

Sasha Kim (author) on September 15, 2012:

Anglnwu, Thank you so much!! I just had a look at your page and your recipes look amazing! I think a wonderful cook like yourself should have no problem with these.

Sasha Kim (author) on September 15, 2012:

Jackie, Fantastic, thank you so much for you nice comment ^_^ I hope you enjoy!

anglnwu on September 15, 2012:

I love these rice cakes and from your description, they look easy to make. I should definitely try making them. Thanks for sharing.

Jackie Lynnley from the beautiful south on September 15, 2012:

This sounds very good. I love the rice cakes and I like red beans and coconut so this sounds like something I am gonna have to try, thank you!

Sasha Kim (author) on September 15, 2012:

Thank you Vespa, I was surprised with how easy they were the first time I made them a couple years ago. ^_^ I truly hope you (your hubby and neighbors too) enjoy them! ^_^ Have a wonderful day my friend.

Vespa Woolf from Peru, South America on September 15, 2012:

Wow, the photo makes me want to eat one now! Thank you for the step-by-step instructions. It makes me feel like I can pull it off!

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