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Sticky rice mochi

Sticky rice mochi

Desserts

This popular dessert, originating in Hong Kong, consists of soft, fragrant mochi (rice cakes) coated in a sweet glaze.

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Recipe from 胡葡萄, SingBow (Wikibooks), adapted by Recette de cuisine · · updated on

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Mochi are a traditional Japanese dessert that gained popularity in Hong Kong in the 2010s. These small, soft, and fragrant cakes have become a staple at celebrations, offering a unique texture and delicious flavor.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Resting15 min
  • Total1 hr 5 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodcook over medium heat
  • Estimated cost$4.00 $0.33 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

12 people
  • $0.03
  • $3.80
  • $0.17

Prices from US supermarkets for 1 of 3 ingredients; Belgian prices for the rest.

Directions

  1. Add the glutinous rice flour and sugar to a large bowl. ≈ 3 min
  2. Add a portion of fresh milk to the mixture above. ≈ 3 min
  3. (You can also do this later.) ≈ 3 min
  4. Mix all the ingredients together until you have a smooth, even dough. ≈ 4 min
  5. Add the cocoa powder to the mixture. ≈ 3 min
  6. Add the remaining fresh milk to the mixture. ≈ 3 min
  7. Thoroughly mix until a smooth paste is formed. ≈ 4 min
  8. Pour the batter into a large dish, and prepare for cooking. ≈ 3 min
  9. Cook the flour mixture over medium-high heat for 25 to 30 minutes.
  10. Press the dough firmly until it cools down.
  11. (Alternatively, if the chocolate is placed on top of the dough, it is at risk of melting, which could affect the final product’s texture). ≈ 3 min
  12. Take a small ball of dough, and shape it into a round form. ≈ 10 min
  13. Place a poppy seed pod in the center of the round shape, then cover it with the dough, folding the opposite sides together. ≈ 3 min
  14. Add the cocoa powder and icing to a small bowl, and mix gently. ≈ 4 min
  15. Next, dip the sticky rice balls in the sauce, coating them with cocoa powder and icing until they are completely covered.
  16. A sticky rice ball is ready. ≈ 10 min

The bill

Sticky rice mochi

  • 35 g of white sugar (the amount can be adjusted to personal preferences, or replaced with other sweeteners)$0.03
  • Glutenous rice flour: 75 grams$3.80
  • skim milk, 80 ml$0.17

Total$4.00

that's $0.33 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • Matiosa, in moderate amounts (can be chosen according to personal preferences: milk chocolate, coffee-flavored chocolate, white chocolate, dark chocolate; can also be replaced with maltose)
  • A moderate amount of glaze (to be used to decorate the surface of the mochis; the amount can be adjusted according to personal preferences, or it can be omitted, but other sweeteners should not be used instead).
  • A small amount of cocoa (some is used to coat the surface of the mochis, which affects their appearance and can be adjusted to personal preferences; the other portion is added to the dough, which influences the color and taste, and can also be adjusted or omitted according to personal preferences)
  • 35 g of white sugar (the amount can be adjusted to personal preferences, or replaced with other sweeteners)
  • Glutenous rice flour: 75 grams
  • skim milk, 80 ml

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