Mochi Lab
Curated Recipe
Craft Your Mochi 🍡
Input the quantity or flour weight to auto-generate the precise recipe ratio.
Cornstarch 33g
Caster Sugar 55g
Milk / Liquid 187g
Unsalted Butter 22g
Inventory List
Powders Glutinous rice flour (base), Cornstarch (shape), Cooked glutinous flour (dusting)
Liquids Milk (for flavor) or water
Fats Unsalted butter (provides elasticity, prevents hardening)
Flavor Caster sugar or powdered sugar
Fillings Whipped cream, fresh fruits, Oreo crumbs, red bean paste, etc.
Tools Kitchen scale, mixing bowl, steamer/microwave, silicone gloves, rolling pin
Flavor Inspiration
Strawberry Cream Fruity & Sweet
Oreo Crumb Rich & Crispy
Matcha Red Bean Japanese Classic
Mango Cream Tropical Vibe
Execution Protocol
Standard Process SYS.MODE.STD
Phase 01: Prep
- Mix: Combine glutinous rice flour, cornstarch, sugar, and liquids.
- Filter: Sift at least once to ensure a silky, lump-free batter.
- Seal: Cover with plastic wrap and poke holes for venting.
Phase 02: Cooking Traditional · Steamer
Steam on medium heat for 30-40 mins until fully cooked.
Phase 03: Developing
- Incorporate: Add butter while hot and score the dough.
- Knead: Wear oiled gloves. Mix in butter, then stretch and fold repeatedly until the dough forms a translucent, stretchy film.
- Chill: Wrap and chill for 30-60 mins for a chewier, non-sticky texture.
Phase 04: Assembly
- Roast: Toast extra glutinous rice flour on low heat. Use as dusting powder to prevent sticking.
- Divide: Cut into 20g-35g portions, dust with powder, and roll out.
- Wrap: Layer cream -> filling -> cream. Seal and chill. Freeze to make mochi ice cream.