Mochi Lab

Curated Recipe

Craft Your Mochi 🍡

Input the quantity or flour weight to auto-generate the precise recipe ratio.

Rice Flour 50g
Wheat Starch 25g
Caster Sugar 25g
Milk 185g
Condensed Milk 25g

Inventory List

Powders Glutinous rice flour (base), Rice flour (texture), Wheat starch (translucency), Cooked glutinous flour (dusting)
Liquids Milk and condensed milk (flavor & smoothness) or water
Fats Condensed milk already provides fat; no extra butter needed
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, rice flour, wheat starch, sugar, milk, and condensed milk.
  • 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 25-30 mins until fully cooked.

Phase 03: Developing
  • Retrieve: Remove the cooked dough, add a little cooking oil to prevent sticking, and start working while hot.
  • Knead: Wear oiled gloves. Mix the dough, 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.