We'll show you how to cook mochi on the stove and avoid burning or overcooking the dough. With our mochi recipe without a microwave, you can use the dough to make mochi ice cream, strawberry mochi and more.
To make mochi without a microwave, you can cook it on the stove or steam it. There is no difference in taste or texture in the cooking methods. However, steaming mochi takes longer, while cooking mochi in a pan requires more attention to detail.
Stovetop mochi ingredients
- 130g glutinous rice flour
- 3-4 tablespoon sugar
- 140-150ml water
Compared to our easy mochi recipe using a microwave, this recipe uses more water to compensate for the quick water evaporation on the stove.
If you want to add a flavour or colour to the mochi dough, you can add it directly to the dough mixture. If you're adding puree or juice such as mango to make mango mochi, we recommend adding 1-2 tablespoon of glutinous rice flour so the consistency isn't too watery. For powders like cocoa powder or matcha powder, adding more water is unnecessary as the amount is minimal.
Fillings for mochi
You can use various traditional or modern fillings for the mochi. Here are some of our favourite fillings:
- Mango
- Strawberry
- Taro ice cream
- Chocolate ganache (see our chocolate mochi recipe)
- Red bean paste
- Matcha cream (see our matcha mochi recipe)
Tools to cook mochi on the stove
To make mochi without a microwave, you'll need:
- Sifter
- Non-stick pan
- Spatula
- Pestle
- Rolling pin
- Baking paper
We recommend using a non-stick pan for our stovetop mochi recipe so it's easier to move the dough around in the pan.
If you'd like a softer texture, pound the dough with a pestle in a bowl until you hear a popping sound. However, this is an optional step.
Using a rolling pin and baking paper helps you get an evenly flat, round disc to wrap your fillings. But again, this is optional, and you can use the palm of your hand to flatten the dough.
Mochi recipe without a microwave
In our mochi recipe without a microwave, we’ll use a pan to cook mochi on the stove. For different mochi filling options, see our full article or explore our other recipes.
Author: Ruiz Asri
5 from 1 vote
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Servings: 4
Calories: 154kcal
Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Total Time: 10 minutes mins
Video
Ingredients
- 130 g glutinous rice flour
- 3-4 tablespoon white sugar
- 140-150 ml water
Equipment
Frying Pan
Cooking Instructions
Sift the glutinous rice flour and sugar into a mixing bowl.
Then, add water in increments to the dry mixture and mix well. You want to mix it until there are no more clumps and get a consistent runny batter.
Then, turn the stove to low to medium-low heat. Pour the batter over. Continuously stir the batter until it starts to cook. The runny batter will turn into a sticky and wet dough as it cooks.
As the mochi dough changes into a less sticky and drier dough, knead it using the non-stick spatula. Once the entire dough is not sticky, then it's cooked. Take it off the stove.
(Optional Step) Place the mochi dough into a bowl (dusted with glutinous rice flour) and pound it with a pestle. Continue pounding the mochi dough until you hear popping sounds. That's a sign that the consistency of the dough is right.
Dust a flat surface with glutinous rice flour and place the mochi dough on it. Knead the dough while still warm, and roll it into a long log. Cut the mochi dough into 8 to 12 even pieces.
Then, flatten each mochi piece using your palm (or a rolling pin and baking paper) into an even flat disc. Place your filling in the centre and wrap the mochi dough around it. Make sure to pinch the dough together to seal it completely. Repeat for all the mochi dough.
Nutrition
Calories: 154kcalCarbohydrates: 35gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 25mgFiber: 1gSugar: 9gCalcium: 4mgIron: 0.1mg
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and is only a rough estimate.
Cooking Tips To Make Mochi Without a Microwave
Here are the key cooking tips we've compiled from our experience of cooking mochi on the stove.
Consistency of the mochi dough batter
The consistency of the mochi batter should be runny and drip off the spatula.
If it seems lumpy and dry, add more water. We suggest adding 1-3 tablespoon of water if the mixture is too thick. You can always cook it longer on the pan to reduce the water.
If it seems too runny, you can add glutinous rice flour in 1-2 tablespoon increments until you get the right consistency. If in doubt, refer to our cooking tutorial on how to make mochi in a pan on YouTube.
Use low to medium-low heat
To avoid overcooking the dough mixture on the pan, ensure your pan is on low to medium-low heat. You can always remove it from the stove periodically while you stir and knead.
Continuously mix and knead
While the mochi is cooking in the pan, you need to continuously mix and knead the batter as it turns wet and sticky. It's an important step to make sure the mochi dough cooks evenly.
See our mochi recipes for more. Subscribe to us on YouTube at Honest Food Talks to find more, easy Asian recipes.
