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Homemade Kirimochi

When cooked, this dried mochi transforms into an addictingly chewy and stretchy snack. This simple microwave mochi recipe is easy enough for anyone to make at home.
Prep Time15 mins
Drying Time2 d
Total Time2 d 15 mins
Course: Snack
Cuisine: Japanese
Keyword: kiri mochi recipe, kirimochi recipe, Microwave mochi recipe, Plain mochi recipe
Servings: 24 slices
Calories: 46kcal


  • 300 g glutinous rice flour
  • 300 mL water


  • Measure out the glutinous rice flour in a bowl.
  • Add in the water and whisk until completely combined
  • Cover the bowl with clingwrap or a large plate and microwave for one minute.
  • Use a spatula or rice paddle to quickly knead the mixture together. Note 1
  • Cover the bowl and microwave for another minute
  • Knead the dough again for one or two minutes until it becomes translucent and stretchy. Note 2
  • Pour the mochi dough into any rectangular container or plastic bag and flatten the top down.
  • Lightly cover the container and refrigerate it for one or two hours to let it harden slightly
  • Take the mochi out of the container and cut the mochi into rectangles of your desired size. Note 3
  • Put the cut mochi into a container with some room in between. If the container is not large enough, you can add pieces of parchment paper to stack the mochi on top of each other.
  • Lightly cover the mochi and refrigerate for another 1-2 days to let the mochi harden. Then the mochi is ready to be eaten or frozen for later use


  1. The mixture can be pretty thick, so using something stiff like a rice paddle can be helpful.
  2. If the dough is not yet stretchy, microwave it again for 30 seconds to a minute.
  3. If your mochi is still a little bit sticky, you can either refrigerate it longer or oil your cutting knife to make the job easier.