How to make Authentic Traditional Japanese Mochi

Start by preheating your oven to 275°F (135°C). Lightly grease a rectangular baking dish and set it aside.

Mix Mochiko and sugar in a bowl. Then gradually add water, ensuring to stir well until you have a smooth batter.

Pour the batter into the prepared baking dish and smoothen the surface using a spatula.

Cover the baking dish tightly with aluminum foil and bake for about an hour.

After the baking is done, let the Mochi cool down thoroughly inside the baking dish. It's recommended to leave it at room temperature for a few hours or overnight.

Once the Mochi is cooled, spread a generous amount of cornstarch on a clean surface. Turn out the Mochi onto the cornstarch-covered surface. Pat the top of the Mochi with more cornstarch.

Using a knife, cut the Mochi into squares. If you're adding Anko, place a small dollop of red bean paste in the middle of each square and mold the Mochi around it to enclose it.

Ensure each piece is entirely covered with cornstarch to prevent sticking. Shake the Mochi pieces gently to do away with excess cornstarch.

Serve and enjoy your homemade Mochi Japanese!