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Easy Mocha Mochi Rice Cakes 찹쌀떡

In todays video, we make easy homemade mochi that is soft and plush with a gooey chocolate center. You can make it entirely in a microwave!

Easy Mocha Mochi Rice Cakes 찹쌀떡

Making homemade mochi rice cakes doesn’t have to be a long winded affair.  It’s true that traditionally, it’s a more difficult, tedious task between pounding steaming sticky dough and standing over a large hot pot that could itself burn you just as badly as the hot mochi dough and it definitely takes as much elbow grease as it does time.  However, with the right proportion of ingredients and an introduction to a contemporary setting, mochi can be made from scratch at home in less than 20 minutes.

This scaled down version is perfect for the home cook but it doesn’t mean it’s been scaled down in either flavor or texture.  My recipe for homemade mochi will produce soft and plush rice cakes with a rich and delicious surprise center.  Within the video, I will show you how to ensure that your mochi is bouncy and chewy, making it look and taste like you created these the hard, old fashioned way.  Only you or I will know that it took less time than baking a cake!  These mochi rice cakes are quick, easy, and delicious and would make fabulous gifts when tucked into pretty tissue in festive boxes too.  Who wouldn’t want a gorgeous array of mochi, each with different colors and flavors?  Check out my cherry cheesecake mochi here and my green tea mochi ice cream here.  And if mocha doesn’t happen to be your thing, you can also substitute the coffee for water and chocolate for the more traditional filling of sweetened red bean paste {or anything else your heart desires}.  Whatever flavor combinations you go with, you can look forward to each incredibly pillowy bite that melts in your mouth.  It’s a textural delight that I can’t quite put into words so I highly recommend trying it for yourself.  You won’t regret it!

4.8 from 8 reviews
Mochi Rice Cakes
Prep time
Cook time
Total time
Serves: 6-8 Mochi
  • 1 cup of *sweet* rice flour {not regular rice flour}
  • 4 tb sugar
  • 1 tb sifted cocoa
  • ½ ts fine salt
  • 1 cup of cold coffee
  • Dusting of wheat/corn starch/sweet rice flour
Chocolate Ganache
  • ½ c bittersweet chocolate
  • ¼ c heavy cream
  • ¼ ts fine salt
  • 2 ts rum, bourbon, grand marnier, etc {optional}
  1. In a bowl, whisk together the rice flour, sugar, cocoa and salt.
  2. Slowly pour in the cold coffee and whisk until smoothly combined.
  3. Cover with plastic wrap, leaving space for steam to escape and microwave for 1½ minutes.
  4. Unwrap and work the dough with the back of a wooden spoon. Smash and stretch the dough until it gets thick, sticky, and cohesive.
  5. Cover again and microwave for another 1½ minutes.
  6. Unwrap and stretch/beat the dough again for about 3-5 minutes.
  7. On a surface dusted with wheat/corn starch or sweet rice flour, roll the dough into a long log shape. Cut into 8 equal pieces. Flatten each piece, tuck a piece of truffle into the center and pinch to seal.
  8. To make the truffles, pour boiling cream into the chocolate with the salt and liquor {if using}. Allow to set in the refrigerator for about an hour.
My microwave is 1.58 kw.

Recommended Sweet Rice Flour:


Your Squishy Monster ^.~

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