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Caramel Mochi, freshly made
Soft mochi with caramel sauce

Caramel Mochi

Author: Flavelo
Recipes Cakes and Desserts
A meeting of Japanese and Western confectionery culture. The neutral flavour of mochi is the perfect canvas for intense, buttery caramel. Here we don't stuff the dough, but flavour and coat the dough itself, resulting in a kind of 'chewy caramel' that is much softer than its shop-bought counterparts.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 6 servings
🔥 Calories 280 kcal
🌍 Cuisine Japanese (Modern)

Ingredients

Equipment Needed

  • Non-stick pan
  • Silicone spatula

Allergen Information

⚠️ Milk

Instructions

1 ✓

Warm the milk with the butter until the butter melts, but do not boil.

Tip: The fat (butter) softens the dough and prevents it from drying out.
2 ✓

Mix the rice flour with the sugar, then add the buttery milk and rose water. Mix until smooth.

Tip: Rose water is intense, dose carefully so it doesn't taste like 'perfume'.
3 ✓

Cook the mixture over a low heat, stirring constantly, until it comes together into a single large, sticky ball.

Tip: This is physical work: the starch gels and the dough becomes increasingly difficult to stir.
4 ✓

Turn out, leave to cool until lukewarm, then shape into balls (use cornflour on your hands!).

Tip: Don't wait for it to cool completely, as it won't shape nicely.
5 ✓

To serve, drizzle generously with caramel sauce.

Tip: Best fresh, when the dough is still soft.

Recipe FAQ

Why did the mochi get hard?
You cooked it too long and the water evaporated, or you didn't cover it while it was cooling.

Ingredients

  • 200 g Glutinous rice flour (Mochiko)
  • 100 g Sugar
  • 150 ml Milk
  • 2 tbsp Butter
  • 1 tbsp Rose water
  • 4 tbsp Caramel sauce (ready-made or homemade)