Quick Recipe Overview
What is boiled mochi, and how do you make it at home?
Boiled mochi is a traditional Asian dessert made from glutinous rice flour mixed with water, shaped into small disks, and cooked in boiling water. It can be served in warm brown sugar syrup or coated in sweet peanut powder. This simple recipe requires only a few ingredients and delivers a soft, chewy texture that is especially comforting during cold seasons.
Boiled Mochi
Boiled Mochi is a simple and comforting Asian dessert made from glutinous rice flour and water. Soft, chewy, and naturally satisfying, this traditional treat can be enjoyed in two delicious ways — simmered in warm brown sugar syrup or coated in sweet peanut powder.With only a few basic ingredients, this recipe is easy to prepare and perfect for cold weather. Whether you're new to mochi or looking for a quick homemade version, this boiled mochi recipe brings cozy texture and warmth to your kitchen.
Ingredients
Mochi Dough
- 150 g Glutinous Rice Flour
- 110 g Water
Sweet Syrup
- 8 tbsp Sugar
- 500 ml Water
Homemade PeanutPowder (Optional)
- 100 g Roasted Peanuts
- 10 g Sugar
- A pinch of salt
Instructions
- Make the mochi dough- Place 150 g of glutinous rice flour in a bowl. Gradually add water while mixing. Do not pour all the water in at once, as the dough may become too wet. Start with 110 g of water, then add a little more if needed until the dough begins to come together.
- Knead the dough- Use your hands to knead the mixture until it forms a smooth dough. Continue kneading until there are no dry bits of flour and the surface feels smooth.
- Shape the dough- Roll the dough into a log shape and divide it into four equal pieces.
- Flatten the pieces- Flatten each piece into a round disk about 1 cm thick. This thickness helps the mochi cook evenly and makes it easier to eat.
- Boil the mochi- Prepare a pot with 500 ml of water and bring it to a boil. Add all the mochi pieces to the boiling water. Gently move them with a spoon to prevent sticking to the bottom or sides of the pot.
- Add the brown sugar- Add 8 tablespoons of brown sugar to the pot. Stir gently until the sugar dissolves into the water.
- Simmer and finish- Let it boil for about 2 minutes. The sweet syrup mochi is now ready to serve.
- Alternative serving method- For another way to enjoy it, remove the boiled mochi and place it on a plate. Sprinkle generously with sweet peanut powder. This warm and chewy dessert is especially comforting during cold winter days.
Video
Cooking & Storage Tips
- Water Control: When making the dough, adding water in small increments is key. This allows the flour to hydrate evenly and prevents a sticky mess. Hand-kneading provides better control over the dough’s texture.
- Prevent Sticking: Mochi is naturally very sticky when heated. Make sure to stir them immediately after placing them in the boiling water to ensure they don’t stick to the pot.
- Color and Flavor: Using brown sugar or muscovado sugar will give the mochi a beautiful amber color and a deeper, caramel-like flavor compared to white sugar.
- Texture Check: If the mochi discs float to the surface and feel soft when pressed with a spoon, they are perfectly cooked!
Tools & equipment you may need
Pot
Glutinous Rice Flour
Last Updated on 2026-02-21