How to cook mochi squares (3 different ways)

In this brief guide, we will answer the question ‘How to cook Mochi squares?’ We will look at the recipe to make Mochi squares from scratch. We will also look at ways we can cook premade Mochi squares. After we cook Mochi squares, we can use them in a variety of foods. Then we discuss the seasonings and flavors used to prepare Mochi Squares.

How to cook mochi squares?

Mochi or rice cakes are a Japanese delight. There are plenty of recipes to choose from savory to sweet.

Short-grain Japonica glutinous rice is cooked and made into Mochi Square. The rice needs pounding to turn it into a paste and then made into the desired shape. Mochi squares are made from steamed brown rice as well.

Cook Mochi at home and enjoy it as a side dish or a dressing for soup.

Although most people have resorted to buying premade Mochi squares and then using them according to preference. We can cook Mochi squares at home. The pounding process can be hefty, so some Mochi enthusiasts keep a Japanese Mochi pounding machine at home.

If you buy prepackaged Mochi squares from the store; you can prepare them by either boiling, broiling, or toasting.

  • On a Japanese gas stove or a grill, place Mochi on by laying it on a foil. After one side is brown and puffed, turn it over to let the other side cook.
  • Other baking methods use a frying pan. Cook it on a non-stick frying pan or put a spoonful of oil so that Mochi doesn’t stick.

On a charcoal stove is an outdated and inconvenient method and similar to frying in a pan.

If you choose to make Mochi squares from scratch, then the following recipe will serve you well.

The following recipe is an unconventional yet delicious mochi recipe. The following recipe has 35 servings.

 You need: 

Mochiko glutinous rice flour 454 g

1 cups white sugar

1tsp baking powder

2 cups water

1 tsp vanilla extract

1 14 oz coconut milk

potato starch

 How to cook mochi squares from scratch?

  1. Preheat oven to 350 F and lightly grease a 9 x 13 pan. Use a flavorless oil such as Palmolive.
  2. Take a large bowl and whisk Mochiko flour with sugar and baking soda.
  3. In a separate bowl: mix water, vanilla extract, and coconut milk.
  4. Slowly add dry ingredients to the wet to make a thick batter. Keep whisking until it reaches a smooth and uniform consistency. The lumps will have been dissolved by then.
  5. After your oven has preheated, put your mixture in a greased pan.
  6. Cover the pan with aluminum foil and bake in the oven for an hour.
  7. Take the pan out from the oven and carefully peel the foil off.
  8. Check the consistency of the Mochi that should be firm and sticky. If the Mochi isn’t firm enough, then bake it in the oven for longer.
  9. After you cool the Mochi at room temperature for 10 to 15 minutes, then refrigerate it overnight.
  10. The Mochi will take around 5 -6 hours to cool completely. When done cooling, they are ready to be cut into squares.
  11. Before you proceed to cut, sprinkle some potato starch on the plastic wrap. Then wrap it over the cutting board. Follow this step because Mochi tends to be sticky.
  12. Have potato starch ready at hand for convenience along the cutting process.
  13. Take a knife, and start by cutting along the edges of the pan. Then flip the pan over the plastic wrap to let the Mochi fall into the plastic. Cut off the edges that should be crunchier than the rest. It tastes just as fine, but you can remove and eat it separately from the rest.
  14. You are now ready to cut the rest of the Mochi into blocks. You can use potato starch to dust your hands and the Mochi to prevent it from sticking unnecessarily. Be sure to be scarce because adding it excessively; would make it have a powdery and starchy taste.
  15. You can now wrap them up separately and store them in the refrigerator. If you don’t intend to consume within two weeks, it is better to freeze them.
  16. After the Mochi squares are ready, you can enjoy them however you like. 

Popular Mochi Dishes to try

  • Oshiruko: Mochi in sweet red bean soup.
  • Isobeyaki: Mochi wrapped in seaweed and served with soya sauce.
  • Kinakomochi: Mochi topped with dry soybean powder

Preferably Mochi is seasoned with soya sauce, sugar, roasted bean powder or Kinako, black sesame, dried seasoned seaweed, 1 cup sweet red beans. All of the ingredients are optional and can be enjoyed independently or in combination with the other. Other famous seasoning options are Ginger, Ra yo chili oil, Togarashi red chili pepper, or sweet miso.


In this brief guide, we discussed how to cook Mochi squares from scratch. We also looked at ways to cook premade Mochi squares and the seasonings and flavors used to prepare Mochi Squares.