Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu)

Mochitsuki (Rice Pounding) at Home (with Kinako & Kuromitsu)

Recreate freshly pounded mochi at home with mochi rice. It's also fun to do with kids.

Ingredients: 2 - 3 servings

Mochi rice
1 rice cup worth (180 ml)
to taste
◎Cane sugar (or brown sugar)
60 g
50 ml


1. Wash the mochi rice, and soak in water for about 1 hour.
2. Transfer the rice into a rice cooker. Add water up to the 1 cup line. Start cooking on mochi rice setting.
3. When cooked, transfer the rice into a bowl. Pound with a wet pestle.
4. When it starts to get sticky, and become mochi, roll into bite-sized balls with wet hands.
5. Make syrup. Add the ◎ ingredients into a small pot, and turn on the heat. After dissolving the sugar really well, let the syrup cool. (When you make it with brown sugar, it becomes kuromitsu.)
6. When the mochi is ready, sprinkle with kinako and pour the syrup on top, then enjoy. (You could also serve with anko or sesame seeds)

Story Behind this Recipe

I came up with this recipe when I had run out of pre-cut mochi, but still had mochi rice. Since my daughter liked it, I make it whenever I have time.