18 Delicious Mochi Balls Recipes Perfect for Dessert

Craving a dessert that’s delightfully chewy, subtly sweet, and endlessly versatile? Look no further than mochi balls! These Japanese-inspired treats are the perfect bite-sized indulgence, whether you’re a matcha lover, a fruity fan, or a chocolate enthusiast. From classic flavors to creative twists, we’ve rounded up 18 irresistible mochi recipes that’ll satisfy your sweet tooth—no fancy skills required. Ready to get squishy? Let’s dive in!

Matcha Green Tea Mochi Balls

These chewy, subtly sweet mochi balls are infused with earthy matcha for a delightful treat that’s as fun to make as it is to eat!

Ingredients:

• 1 cup sweet rice flour (mochiko)
• 1/4 cup granulated sugar
• 1 tbsp matcha powder
• 3/4 cup water
• 1/2 cup cornstarch (for dusting)

Instructions:

1. In a microwave-safe bowl, whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, and 1 tbsp matcha powder until no lumps remain. Gradually stir in 3/4 cup water until smooth.
2. Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Stir well, then microwave for another 45 seconds–1 minute until the dough is thick and slightly translucent.
3. Dust a clean surface with 1/2 cup cornstarch and turn the hot dough onto it. Let it cool just enough to handle, then divide into 12 pieces. Roll each into a ball, dusting with more cornstarch to prevent sticking.

The magic of these mochi balls lies in their springy texture and the way the matcha’s bitterness balances the sweetness—perfect with tea! Tip: For extra flavor, roll finished mochi in toasted sesame seeds or dip in melted white chocolate.

Strawberry Cheesecake Mochi Balls

These bite-sized treats combine the creamy tang of cheesecake with chewy mochi and sweet strawberry jam—perfect for satisfying your sweet tooth without the fuss!

Ingredients:

• 1 cup glutinous rice flour (mochiko)
• 1/4 cup granulated sugar
• 3/4 cup water
• 1/2 cup strawberry jam
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Cornstarch or potato starch, for dusting

Instructions:

1. Make the cheesecake filling: Beat the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth. Chill for 15 minutes, then roll into 12 small balls. Press a thumbprint into each, fill with 1/2 tsp strawberry jam, and seal.
2. Prepare the mochi: Whisk together glutinous rice flour, granulated sugar, and water in a microwave-safe bowl. Cover with plastic wrap and microwave for 1 minute. Stir, then microwave another 1–2 minutes until translucent and stretchy.
3. Assemble: Dust a surface with cornstarch. Divide the mochi into 12 pieces, flatten each into a circle, and wrap around a cheesecake ball. Pinch to seal and roll gently in your hands to smooth.
4. Serve: Enjoy immediately or refrigerate for up to 2 days. The mochi stays soft, and the jam stays delightfully gooey inside!

Tip: For extra flair, drizzle melted white chocolate over the cooled mochi balls or roll them in freeze-dried strawberry powder.

Chocolate Hazelnut Mochi Balls

These Chocolate Hazelnut Mochi Balls are chewy, sweet, and nutty—like a bite-sized hug for your taste buds! Perfect for satisfying cravings or impressing guests with minimal effort.

• 1 cup glutinous rice flour (mochiko)
• 1/4 cup granulated sugar
• 3/4 cup water
• 1/2 cup chocolate hazelnut spread (like Nutella)
• 1/4 cup cornstarch (for dusting)

1. In a microwave-safe bowl, whisk together 1 cup glutinous rice flour, 1/4 cup granulated sugar, and 3/4 cup water until smooth.
2. Cover with plastic wrap and microwave for 1 minute. Stir, then microwave another 1–1.5 minutes until the dough is translucent and stretchy.
3. Dust a clean surface with 1/4 cup cornstarch and turn the hot dough onto it. Let cool slightly until handleable.
4. Divide the dough into 12 pieces. Flatten each, spoon 1/2 tsp chocolate hazelnut spread into the center, then pinch closed to form smooth balls.
5. Roll each ball lightly in extra cornstarch to prevent sticking. Serve at room temperature.

The magic here? The contrast between the gooey chocolate center and the delightfully chewy mochi shell—it’s downright addictive!

Tip: For extra flair, drizzle melted chocolate over the cooled mochi balls or roll them in crushed hazelnuts.

Peanut Butter Filled Mochi Balls

These chewy mochi balls hide a creamy peanut butter surprise inside—perfect for satisfying your sweet tooth with minimal fuss.

Ingredients:

• 1 cup sweet rice flour (mochiko)
• 1/4 cup granulated sugar
• 3/4 cup water
• 1/2 cup creamy peanut butter
• 1 tbsp honey
• 1/4 cup cornstarch (for dusting)

Instructions:

1. In a microwave-safe bowl, whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, and 3/4 cup water until smooth. Microwave for 1 minute, stir, then microwave another 1–2 minutes until thick and stretchy.
2. While the mochi cools slightly, mix 1/2 cup peanut butter and 1 tbsp honey in a small bowl. Roll into 12 small balls and freeze for 10 minutes to firm up.
3. Dust a clean surface with cornstarch. Divide the mochi into 12 pieces, flatten each into a disc, and wrap around a peanut butter ball. Pinch to seal and roll gently in your palms to smooth.
4. Dust finished mochi balls lightly with more cornstarch to prevent sticking. Serve immediately or store airtight for up to 2 days.

The magic here? The mochi stays soft for days, while the peanut butter center stays luxuriously creamy—no one will guess how simple they are to make!

Tip: For a fun twist, roll the finished mochi in toasted sesame seeds or cocoa powder instead of cornstarch.

Black Sesame Mochi Balls

These chewy, nutty mochi balls are a delightful treat—easy to make and packed with rich sesame flavor.

Ingredients:

• 1 cup glutinous rice flour
• 1/4 cup black sesame seeds, toasted
• 1/4 cup granulated sugar
• 1/2 cup water
• 1 tbsp neutral oil (like vegetable or coconut)
• 1/4 cup cornstarch (for dusting)

Instructions:

1. In a dry skillet over medium heat, toast 1/4 cup black sesame seeds for 2–3 minutes until fragrant. Let cool, then grind into a fine powder using a spice grinder or mortar and pestle.
2. In a bowl, mix the ground sesame with 1/4 cup granulated sugar and set aside.
3. In a microwave-safe bowl, combine 1 cup glutinous rice flour and 1/2 cup water. Stir until smooth, then cover with a damp paper towel. Microwave for 1 minute, stir, then microwave another 30 seconds until the dough is translucent and stretchy.
4. Let the dough cool slightly, then rub 1 tbsp neutral oil on your hands to prevent sticking. Pinch off tablespoon-sized pieces, roll into balls, and coat each in the sesame-sugar mixture.
5. Dust a plate with 1/4 cup cornstarch and gently roll the mochi balls to prevent sticking.

The contrast of the chewy mochi and crunchy sesame coating makes these irresistible—perfect with tea or as a sweet bite-sized dessert.

Tip: For extra flavor, swap half the sugar with honey or maple syrup in the sesame mixture.

Pumpkin Spice Mochi Balls

These Pumpkin Spice Mochi Balls are the perfect bite-sized treat—chewy, warmly spiced, and just sweet enough to satisfy your autumn cravings.

• 1 cup glutinous rice flour (also called mochiko)
• 1/2 cup canned pumpkin puree
• 1/4 cup granulated sugar
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup water
• 2 tbsp cornstarch (for dusting)

1. In a microwave-safe bowl, whisk together glutinous rice flour, pumpkin puree, sugar, pumpkin pie spice, and salt until smooth. Gradually stir in water to form a thick batter.
2. Cover the bowl with plastic wrap and microwave on high for 2 minutes. Stir well, then microwave for another 1 minute until the dough is shiny and slightly translucent.
3. Dust a clean surface with cornstarch. Scoop the hot dough onto it and let cool just enough to handle (about 5 minutes).
4. Divide the dough into 12 pieces. Roll each into a smooth ball, coating lightly in cornstarch to prevent sticking.

The magic here? The dough firms up as it cools, giving these mochi balls their signature springy-chewy texture. Serve slightly warm for the best experience!

Tip: For extra flair, roll the finished mochi in cinnamon sugar or drizzle with melted white chocolate.

Red Bean Paste Mochi Balls

These chewy, sweet mochi balls filled with red bean paste are a delightful treat—easy to make at home and perfect for satisfying your dessert cravings!

Ingredients:

• 1 cup glutinous rice flour (mochiko)
• 1/4 cup granulated sugar
• 3/4 cup water
• 1/2 cup sweet red bean paste (anko)
• 1/4 cup cornstarch (for dusting)

Instructions:

1. In a microwave-safe bowl, whisk together 1 cup glutinous rice flour and 1/4 cup granulated sugar. Gradually stir in 3/4 cup water until smooth.
2. Cover the bowl with plastic wrap and microwave for 1 minute. Stir, then microwave for another 30 seconds until the dough is translucent and stretchy.
3. Dust a clean surface with cornstarch and turn out the dough. Divide into 8 equal pieces.
4. Flatten each piece into a disc, place 1 tablespoon red bean paste in the center, and pinch the edges to seal into a smooth ball.
5. Roll each mochi ball lightly in more cornstarch to prevent sticking. Serve immediately or store in an airtight container.

The magic here? The contrast between the soft, chewy mochi and the sweet, velvety red bean filling—it’s a match made in dessert heaven!

Tip: For extra flavor, try dusting the mochi with toasted soybean powder (kinako) instead of cornstarch.

Coconut Milk Mochi Balls

These chewy, subtly sweet mochi balls get their rich creaminess from coconut milk—perfect for satisfying your sweet tooth with minimal fuss.

Ingredients:

• 1 cup glutinous rice flour (mochiko)
• 1/2 cup coconut milk (full-fat for best texture)
• 1/4 cup granulated sugar
• 1/4 cup water
• 1/4 cup shredded coconut (toasted, for coating)
• 1/2 tsp vanilla extract

Instructions:

1. In a microwave-safe bowl, whisk together 1 cup glutinous rice flour, 1/2 cup coconut milk, 1/4 cup water, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract until smooth.
2. Cover with plastic wrap and microwave for 1 minute. Stir, then microwave another 1–2 minutes until the dough is translucent and elastic (no wet spots).
3. Let cool slightly, then pinch off tablespoon-sized pieces and roll into balls. Toss in 1/4 cup toasted shredded coconut to coat.

The magic here? The coconut milk makes these mochi balls extra tender, almost melt-in-your-mouth, while the toasted coconut adds a nutty crunch. Serve warm for the best texture!

Tip: For fun variations, try rolling the mochi in matcha powder or dipping them in melted chocolate before the coconut sets.

Tiramisu Inspired Mochi Balls

These bite-sized mochi balls combine the creamy richness of tiramisu with the chewy delight of Japanese mochi—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup glutinous rice flour (mochiko)
• 1/4 cup granulated sugar
• 3/4 cup water
• 1 tbsp instant espresso powder
• 1/2 cup mascarpone cheese, softened
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/4 cup cocoa powder, for dusting

Instructions:

1. In a microwave-safe bowl, whisk together glutinous rice flour, granulated sugar, and water until smooth. Microwave for 1 minute, stir, then microwave another 1 minute until the dough is translucent and stretchy.
2. Dissolve espresso powder in 1 tsp hot water, then fold it into the mochi dough until evenly marbled.
3. In a separate bowl, beat mascarpone, powdered sugar, and vanilla extract until fluffy. Roll into 12 small balls (about 1 tsp each).
4. Flatten a tablespoon of mochi dough in your hand, place a mascarpone ball in the center, and pinch closed. Repeat with remaining dough and filling.
5. Dust finished balls generously with cocoa powder and chill for 30 minutes before serving.

The magic here? The mochi’s chew contrasts with the velvety mascarpone center, while the espresso-kissed dough nods to tiramisu’s signature depth.

Tip: For extra decadence, roll the finished balls in crushed ladyfinger crumbs alongside the cocoa.

Lemon Curd Mochi Balls

These Lemon Curd Mochi Balls are a delightful twist on classic mochi—chewy, sweet, and bursting with bright citrus flavor in every bite.

• 1 cup glutinous rice flour (mochiko)
• 1/4 cup granulated sugar
• 3/4 cup water
• 1/2 cup store-bought or homemade lemon curd
• 1/4 cup cornstarch (for dusting)

1. In a microwave-safe bowl, whisk together 1 cup glutinous rice flour, 1/4 cup granulated sugar, and 3/4 cup water until smooth.
2. Cover the bowl with plastic wrap and microwave on high for 2 minutes. Stir, then microwave for another 1 minute until the dough is translucent and stretchy.
3. Dust a clean surface with 1/4 cup cornstarch and turn the hot dough onto it. Let cool slightly until handleable.
4. Divide the dough into 12 equal pieces. Flatten each into a disc, spoon 1/2 cup lemon curd (about 2 tsp per ball) into the center, then pinch the edges to seal into a smooth ball.
5. Roll each ball lightly in more cornstarch to prevent sticking. Serve immediately or chill for 30 minutes to firm up.

The magic here? The contrast between the pillowy mochi and the tangy lemon curd filling—it’s like sunshine in dessert form!

Tip: For extra zing, add a pinch of lemon zest to the mochi dough before microwaving.

Blueberry Cream Mochi Balls

These chewy, sweet mochi balls hide a surprise burst of blueberry cream inside—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup sweet rice flour (mochiko)
• 1/4 cup granulated sugar
• 3/4 cup water
• 1/2 cup fresh or frozen blueberries
• 2 tbsp cream cheese, softened
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Cornstarch or potato starch, for dusting

Instructions:

1. In a small bowl, mash blueberries with a fork, then mix in cream cheese, powdered sugar, and vanilla extract until smooth. Chill for 15 minutes.
2. Whisk together sweet rice flour and granulated sugar in a microwave-safe bowl. Gradually stir in water until smooth.
3. Microwave for 1 minute, stir, then microwave another 30–45 seconds until the dough is translucent and stretchy.
4. Dust a surface with cornstarch, then roll the mochi dough into 8 equal balls. Flatten each, add 1 tsp blueberry cream, and pinch closed. Roll gently in your palms to smooth.
5. Serve immediately or store airtight for up to 2 days. The mochi stays delightfully chewy, and the cream filling stays lusciously tangy-sweet.

Tip: For extra flair, roll finished mochi in toasted coconut or matcha powder!

Caramel Swirl Mochi Balls

These chewy, sweet mochi balls get a dreamy upgrade with a gooey caramel swirl—perfect for satisfying your dessert cravings with minimal fuss.

Ingredients:

• 1 cup glutinous rice flour
• 1/4 cup granulated sugar
• 3/4 cup water
• 1/4 cup store-bought caramel sauce (plus extra for drizzling)
• 1/4 cup cornstarch (for dusting)

Instructions:

1. In a microwave-safe bowl, whisk together 1 cup glutinous rice flour, 1/4 cup granulated sugar, and 3/4 cup water until smooth. Microwave for 1 minute, stir, then microwave another 1–2 minutes until the dough is translucent and stretchy.
2. Dust a clean surface with 1/4 cup cornstarch. Turn the hot dough onto it and knead gently until cool enough to handle. Divide into 8 pieces.
3. Flatten each piece into a disc, spoon 1/2 tsp caramel sauce into the center, then pinch the edges to seal. Roll into smooth balls.
4. Drizzle with extra caramel sauce and serve warm. The contrast of chewy mochi and molten caramel is downright addictive!

Tip: For extra flavor, sprinkle with flaky sea salt right before serving.

Banana Pudding Mochi Balls

These Banana Pudding Mochi Balls are a fun, chewy twist on the classic Southern dessert—packed with creamy banana flavor and a hint of vanilla.

• 1 cup mochiko (sweet rice flour)
• 1/2 cup granulated sugar
• 1 cup mashed ripe banana (about 2 medium)
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup vanilla wafer crumbs (for coating)

1. In a microwave-safe bowl, whisk together 1 cup mochiko, 1/2 cup sugar, and 1/4 tsp salt until combined.
2. Stir in 1 cup mashed banana, 1/2 cup milk, and 1 tsp vanilla extract until smooth. Cover with plastic wrap.
3. Microwave on high for 2 minutes, stir, then microwave another 1–2 minutes until thick and stretchy.
4. Let cool slightly, then scoop tablespoon-sized portions and roll into balls. Toss in 1/2 cup vanilla wafer crumbs to coat.
5. Chill for 30 minutes to set before serving.

The magic here? The mochi stays soft and pillowy while the wafer crumbs add a nostalgic crunch—like banana pudding in bite-sized form!

Tip: For extra richness, swap the milk for coconut milk and add a pinch of cinnamon to the crumbs.

Raspberry Jam Filled Mochi Balls

These chewy, sweet mochi balls hide a burst of raspberry jam inside—perfect for a fun dessert or an afternoon treat!

Ingredients:

• 1 cup sweet rice flour (mochiko)
• 1/4 cup granulated sugar
• 3/4 cup water
• 1/4 cup cornstarch (for dusting)
• 1/3 cup raspberry jam (seedless works best)

Instructions:

1. Prep the dough: In a microwave-safe bowl, whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, and 3/4 cup water until smooth. Cover with plastic wrap, leaving a small vent.
2. Microwave: Cook on high for 1 minute, stir, then cook another 1 minute. The dough should be thick and slightly translucent.
3. Cool & shape: Dust a clean surface with 1/4 cup cornstarch. Scoop the hot dough onto it and let cool for 2 minutes. Divide into 8 pieces.
4. Fill: Flatten each piece into a disc, spoon 2 tsp raspberry jam into the center, then pinch the edges to seal into a ball. Roll lightly in extra cornstarch to prevent sticking.
5. Serve: Enjoy immediately or store airtight for up to 2 days (the jam stays delightfully gooey!).

The magic here? The contrast between the pillowy mochi and the tangy jam center—it’s like a handheld dessert hug!

Tip: For extra flair, drizzle melted white chocolate over the cooled mochi balls.

Vanilla Bean Mochi Balls

These vanilla bean mochi balls are delightfully chewy with a fragrant, sweet center—perfect for satisfying your dessert cravings with minimal fuss.

• 1 cup sweet rice flour (mochiko)
• 1/4 cup granulated sugar
• 1/2 cup water
• 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla bean paste)
• 1/4 cup cornstarch (for dusting)

1. In a microwave-safe bowl, whisk together sweet rice flour, 1/4 cup granulated sugar, and 1/2 cup water until smooth. Stir in the seeds from the vanilla bean.
2. Cover the bowl with plastic wrap and microwave for 1 minute. Stir well, then microwave for another 30 seconds until the mixture is thick and slightly translucent.
3. Dust a clean surface with cornstarch. Scoop the hot mochi dough onto it and let cool just enough to handle (about 2 minutes).
4. Divide the dough into 12 pieces and roll each into a smooth ball, dusting lightly with cornstarch to prevent sticking.
5. Serve immediately or store in an airtight container for up to 2 days (they’re best fresh!).

The magic here is in the stretchy, pillowy texture—each bite releases a burst of warm vanilla aroma. For an extra touch, toast them lightly in a dry pan for a crispy exterior!

Tip: If the dough sticks while rolling, dip your fingers in cornstarch—it’s a lifesaver!

Sweet Potato Mochi Balls

These chewy, subtly sweet mochi balls are a fun twist on classic Japanese treats, with a cozy sweet potato filling that’ll have everyone reaching for seconds.

Ingredients:

• 1 cup mashed roasted sweet potato (about 1 medium potato)
• 1 cup glutinous rice flour
• 1/4 cup granulated sugar
• 1/3 cup warm water
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp cornstarch (for dusting)

Instructions:

1. In a bowl, mix 1 cup mashed roasted sweet potato, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract until smooth. Chill for 15 minutes.
2. In another bowl, combine 1 cup glutinous rice flour, 1/3 cup warm water, and 1/4 tsp salt. Knead into a soft dough (add 1 tsp more water if too dry).
3. Divide dough into 12 pieces. Flatten each into a disc, place 1 tsp sweet potato filling in the center, then pinch edges to seal into a ball.
4. Bring a pot of water to a boil. Gently drop in mochi balls and cook for 3–4 minutes until they float. Remove with a slotted spoon.
5. Roll cooked mochi in 2 tbsp cornstarch to prevent sticking. Serve warm or at room temperature.

The magic here? The sweet potato filling stays creamy against the mochi’s stretchy bite—no fancy equipment needed!

Tip: For extra flavor, swap the vanilla with 1/4 tsp cinnamon or a drizzle of maple syrup in the filling.

Mango Sticky Rice Mochi Balls

These bite-sized treats combine the tropical sweetness of mango with the chewy comfort of sticky rice—perfect for a fun twist on dessert!

Ingredients:

• 1 cup glutinous rice flour
• 1/2 cup coconut milk
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 ripe mango, finely diced
• 2 tbsp toasted sesame seeds (for coating)

Instructions:

1. In a microwave-safe bowl, whisk together 1 cup glutinous rice flour, 1/2 cup coconut milk, 1/4 cup sugar, and 1/4 tsp salt until smooth. Microwave for 1 minute, stir, then microwave another 30 seconds until thickened.
2. Let the dough cool slightly, then fold in diced mango until evenly distributed.
3. With damp hands, roll tablespoon-sized portions into balls, then coat each in toasted sesame seeds.
4. Serve immediately or chill for 15 minutes to firm up. The mochi stays soft for hours!

The juicy mango bursts through the chewy rice dough, while the sesame adds a nutty crunch—no fancy tools required!

Tip: For extra coconut flavor, swap half the sugar with coconut sugar.

Pistachio Rose Mochi Balls

These fragrant, chewy mochi balls are a dreamy blend of nutty pistachio and floral rose—perfect for gifting or a sweet afternoon treat!

Ingredients:

• 1 cup sweet rice flour (mochiko)
• 1/4 cup granulated sugar
• 3/4 cup water
• 1/4 cup finely ground pistachios
• 1 tbsp rose water
• 1/4 tsp pink food coloring (optional)
• 1/4 cup cornstarch (for dusting)

Instructions:

1. In a microwave-safe bowl, whisk together 1 cup sweet rice flour, 1/4 cup granulated sugar, and 3/4 cup water until smooth. Stir in 1 tbsp rose water and 1/4 tsp pink food coloring (if using).
2. Cover the bowl with plastic wrap and microwave for 1 minute. Stir, then microwave another 1–1.5 minutes until the dough is thick and translucent.
3. Dust a clean surface with 1/4 cup cornstarch. Scoop the hot dough onto it and knead gently for 1 minute until smooth.
4. Pinch off tablespoon-sized pieces, roll into balls, then coat each in 1/4 cup ground pistachios, pressing lightly to adhere.

The delicate chew of the mochi paired with the crunch of pistachios and floral aroma makes these bites irresistibly unique. Tip: For extra elegance, garnish with edible rose petals before serving!

Conclusion

With 18 irresistible mochi ball recipes, there’s a sweet treat for every craving! Whether you’re a mochi newbie or a seasoned pro, these desserts are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for later and spread the mochi magic!