Nazira Bakes: Mochi

It’s been a while since I’ve done something aesthetically pleasing… Here we go!


Fresh plate of Mochi made this morning (my third try)!

It’s this funny little ball of gooey substance made out of glutinous rice flour. One of the most amazing Japanese snacks that I have encountered (besides Takoyaki!). Apparently, it’s really easy to make. But I did make mistakes before with this simple dish.

*cough* I didn’t know the difference between a conventional oven and a microwave *cough*

But now I do! And since I don’t have a microwave at home, I use the traditional rice-cooker-becomes-a-steamer method. It takes twice as long as when you use a microwave, but it doesn’t take more than 20 minutes, tops.

A foolproof way to steam your glutinous rice flour dough.
Put a clean cloth so that the vapour doesn’t fall back into the bowl of Mochi!

I made Mochi two times after the first failed attempt – and my third try was considerably much better. That’s because I made the effort to go to Phoon Huat (Clementi Outlet) to get Red Bean paste. I was a little lazy to make anko (red bean paste) from scratch since it takes over an hour! (At the time of writing, Phoon Huat is having a 15% sale across all items!)

Doesn’t taste fresh since it is preserved after all, but it is better than nothing.

However, the manufactured taste wasn’t really obvious after I coated the little balls of red bean paste into layers of mochi. It helped that I steamed the anko before I scooped it into a layer – the plasticky smell went away!

Whatever you do, make sure you cover all contact points with potato or corn starch!

Glutinous rice flour is really stickand I am not even joking. Coupled with a hot batch of Mochi from the steamer/rice cooker, you don’t really want to have the Mochi block stick to your work station. You can see above that I used a large piece of parchment/baking paper because it’s easy to clean up after.

& it doesn’t hurt having lots of potato starch covering the contact points such at the spatula, parchment paper, rolling pin and your hands. Washing glutinous bits off your hands and bowls is difficult… /shuddersimg_8923

Besides all the nitty gritty things, I absolutely loved making Mochi. It’s a peaceful Japanese art which I definitely took my time in measuring the exact amounts of ingredients.


Interested to try making Mochi? Here‘s the recipe or alternatively, you may watch the video below:

I had so much fun making it, and I hope you do too!



p.s. I was totally inspired by Peaceful Cuisine on Youtube, so I decided to try and record my own version… (which is terrible but at least I could say I tried??)


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