Mochi Pearls

This is a reliable recipe for mochi, which you can eat alone or sprinkle on ice cream or fro-yo.

November 2010 | By Pixie Sevilla-Santos
Mochi Pearls
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at a glance

Main Ingredient

Rice and Grains



Preparation Time


Date Published

November 2010

This is a reliable recipe for mochi, which you can eat alone or sprinkle on ice cream or fro-yo.

Yield 3 to 4 cups 
Prep Time
30 minutes 
Cooking Time
10 minutes for the syrup

RELATED recipes: Mochi Ice Cream,
Choco-Berry Mochi Balls, mochi recipes

1 1/2 cups rice flour,
      plus 1 cup for kneading and 
      1/4 cup for dusting
pinch of salt
1 1/3 cups water
1/4 cup sugar
3 tablespoons light corn syrup
1/4 teaspoon clear vanilla extract or
      any flavoring of your choice
food coloring of your choice

1  Mix together rice flour and salt; set aside.

2  Place water, sugar, and corn syrup in a saucepan and bring to a boil. Lower heat and continue to simmer for 4 to 5 minutes.

Make a well in the center of the rice flour mixture and pour in the sugar syrup gradually. Stir until a sticky dough is formed. Immediately turn dough onto a work surface dusted with rice flour and knead until smooth and elastic. More rice flour can be added to prevent sticking.

4  Sprinkle vanilla or desired flavoring and knead into the dough. Knead in food coloring as desired.

5  Roll dough into long, thin logs (about 1/4-inch in diameter). With a sharp knife or dough scraper, cut logs into 1/2-inch-thick pieces. Place mochi in an airtight container. Sift rice flour over them and toss to coat each piece. Store in the freezer until ready to use.

Place on top of ice cream or frozen yogurt.


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