Everyone has a dish that they bring a lot to a gathering or party. My mum’s is these quick Mochi cakes, a sweet, sticky and chewy cake that many people eat in Japan and Asia. In Japan, they eat these on New Year’s Eve and the stickiness and chewiness indicates a long life. Ironically many elderly choke on these every year and a death count of unfortunate mochi chokers is published in the papers a few days after. If I were an elderly person with false teeth I’d want to ensure a long life ahead and avoid these should any well meaning relatives offer them to me.
I’ve eaten many, many mochi over the years as I love the chewiness and stretchiness of them and the little surprise inside of filling. My favourite fillings are sweetned lotus paste or red bean but when I was grocery shopping, I picked up one of my favourite spreads ever: Coconut Kaya Jam. If you’ve never tried Coconut Kaya Jam I urge you to. It’s glorious and even for people that don’t love coconut it’s not overwhelmingly coconutty. It’s like a rich curd or butter and yes I have eaten it by the spoonful it’s that good.
The easiest way to remember this recipe is with the 1, 2, 3 rule. 1 cup of sugar, 2 cups of water and 3 cups of glutinous rice flour is all that it takes to make them plus whatever centre you want. Filling them is the hardest part but even then it’s not impossible. Practice really does make perfect and it doesn’t really matter all that much if it doesn’t seal perfectly as long as it mostly holds together-just put the seal at the bottom and it won’t show. Just remember that water prevents it from sticking but you need a certain amount of stickiness to seal them then it becomes easier. Coconut Kaya Jam is also harder to work with than a more solid filling like sweetened lotus paste but the way around this is to freeze the kaya until it becomes firmer – it won’t freeze hard but it will freeze to a more solid consistency which is infinitely easier to work with.
Are they worth the effort? Absolutely so and I adore the sweet burst of coconut curd in the centre and the mouth stretching, jaw workout chewiness of the mochi.
So tell me Dear Reader, what dish do you always bring to a party? A favourite dip? A much requested dessert? Or do you bring a bottle of Champagne or wine and be done with it?
And yes that’s right, we’ve made it to another Hump Day! Today is Wallpaper Wednesday which means a new wallpaper: a Cheese, Cherry & Coconut Strudel.
Quick Mochi Cakes
An Original Recipe by Not Quite Nigella
Makes approximately 20-24 cakes (depending on size)
- 1 cup of white sugar
- 2 cups of water (do not use warm or hot water)
- 3 cups of glutinous rice flour
- 1/2 jar of Coconut Kaya jam ( spoon into 1.5cms balls and freeze – it will not freeze hard but it will be firmer)
- 1/2 cup of dessicated (not shredded) coconut
- Patty pans
Buyer’s tip: Glutinous Rice Flour, Lotus Paste and Coconut Kaya jam can be found at Asian grocery stores
1. In a large bowl mix sugar, water and flour and try to get rid of any larger lumps. To quickly get rid of the smaller lumps pass the liquid through a sieve into another bowl and press out the lumps with the back of a spoon.
2. Cover with cling wrap and microwave for 12 minutes on 70% power (this is using a powerful microwave, if you have a low or medium watt microwave perhaps give it a minute longer).
Cooked Mochi outer
3. Get your mise en place ready as the mochi cakes are sticky and you want everything at your disposal when you start. Have a bowl of cold water at the ready and 2 plates and wet both of the plates lightly to avoid it sticking. Also have a bowl of dessicated coconut and your Coconut kaya jam balls ready with a teaspoon. Place patty pans on the table too ready to put the cakes in.
Scooping out rough balls with 2 spoons
Spreading out balls with fingers
Filled with coconut jam and pinching back into place
3. Wet two soup spoons with the water and spoon out 4 or 5 rounds onto the wet plate. Cover the remaining mochi mix with the cling wrap. Remember that the mochi will stick to itself well but it will not stick as well if it’s wet or has the jam on it and therefore will not seal up properly so don’t use too much water. With wet fingers, stretch out the mochi into a flat circle. Place jam or lotus paste in the centre and using your hands, seal up by pressing the edges against each other.
4. Roll in coconut and place on patty pan. Can be stored in an airtight container at room temperature.
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75 Comments | Add your own
They look super sticky!! How funny about the new year fatalities – well not FUNNY but you know what I mean!
LOVE the tea service!!
These days I tend to bring my ‘latest creation’ but I’ve been requested of late marshmallows and Lemon pistachio biscotti..
They look delicious, and the shape is perfect too! I find that whenever I make them it always turn into weird shapes, or the filling oozes out.
They taste very nice with taro paste or even strawberry and cream wrapped inside
Oh, these look so interesting. Like nothing I’ve ever eaten – let alone made – before. I love to read about things I’m not familiar with. It’s so great to learn.
I love those cakes! Yours look very dainty!
Cheers,
Rosa
Yum! I’ve never had these before, but they look delicious!
I am always asked to bring what my family thinks of as a “super fancy” garden salad (coz lettuce, cucumber, red capsicum, danish feta, walnuts, herbs with blood orange vinegarette) to warm weather do’s, and quinoa or lentil salad in cooler months. I guess having a vegetarian husband has limited my food bringer duties!
I have never tried these before- they certainly look very sweet. I am definitely going to go searching for the coconut kaya jam- sounds delish.
I dont have a signature “plate” that I take when visiting others but I do tend to favour sweet over savoury
Mochi?! Coconut!? YAY!
Thanks for the recipe Lorraine! I always thought these looked too complicated.
Red bean is also one of my favorites. I also love it with black sesame paste or mung bean paste.
My current bring-to-a-party-dish is almond bread. However, if the event calls for something savoury I like to wrap shredded gherkin, carrot and Spanish onion in some smoked salmon. With some soy sauce and wasabi to dip!
These are so elegant and they sound perfect with coconut jam! One of my favorite dishes to bring to a party is a crudite platter with hummus or cheese spread…delish!
Wow. I think I need to try this one. I love these.
… and I had no idea coconut jam even existed.
These look fantastic Lorraine! I’ve had mochi on my to-make-list for ages now but have been torn between the steaming & microwave methods. Looks like the ‘wave has worked an absolute treat for you!
I am ever grateful that I found your website…it is exceptional. Anyway, I have to cook a Malaysian dessert for a group visiting Australia and the request is that it is authentic. I have no idea what to serve (I only ever cook western foods). Would these little cakes be suitable to serve after dessert or could they form part of the dessert? What else would you suggest as a dessert? I really need help.
Thanks so much, Angela
You did really well to get them into such perfect round shapes when the dough looks so sticky and hard to work with! I have never tried Japanese mochi though it seems similar to muah chee?
This post comes so handy! I am looking for a good mochi recipe! Thanks for the inspiration.
My grandma makes something similar to this, it’s always around on celebratory days. I used to hate them when I was little, but now I can’t get enough of them! I really need to try kaya after you & steph have raved about it
Great recipe! I’d love to try it sometime. I also like mine filled with red bean paste, or custard
sweet! you should try green tea.
or black sesame!
they do sell mochi ice cream too.
really awesome.
I was about to say I’ve never tried mochi cakes, but I think these are the same as the chinese peanut filled ones from my childhood – mainly because mum was always warning us of the perils of choking on them! Yours look very delicate and lovely, and great idea to use kaya in the middle.
I am so making this over the weekend. I love mochi and i still have Kaya that a relative brought over. Loving this post!!! YUM!
Oh yum!! I LOVE these and so does my husband. Now i can make them and impress him
I’m always asked if i can bring my caramel slice to any party. It’s a hit with all our friends!
I like Mochi. Especially the frozen ones. They look a bit fiddly and sticky.. Tasty…
Now you’ve got me at Mochi! In Hawai`i we love Mochi. And yes especially around the holidays!
But I have never made it. Now you show me how easy as 1-2-3 it will be. So can I use the boxes of mochi flour we have available everywhere here in Hawaii? I shall try a filling of mango jam, then lilikoi jam, then papaya coconut jam. Thanks NQN for another gorgeous post.
Marilyn ♥
I got stuck at coconut jam and started drooling.
I adore Kaya jam, although haven’t had it for yonks!
I can’t believe how easy that recipe is! Might have to save this recipe for a Japanese inspired night
Gorgeous! I’ve seen mochi around but never tried them — will have too soon!
Have been a lurker for quite a while – but seeing the words “kaya” have prompted me (as a Msian/Chinese) to come out of hiding and ask – where on earth did you buy it in Sydney?
I’ve tried to make these before, with red bean paste, but it didn’t go so well. I wasn’t working fast enough and have zero dumpling experience so I just couldn’t get them sealed properly. A few came out ok, but most of them…no.
ooo yummy! i can imagine what a mess i will create if i make these..
Ah, yes, kaya IS awfully good! I am sad to say I can’t find it here…:-(
I always heard mochi is so hard to make, though..so kudos to you! They look perfect!
I like it that you live with your mum at the moment. More mum’s recipes… please!! Love this mochi with kaya recipe. Will definitely make it soon.
I have eaten Mochi cakes once in California but never made them. I happen to have glutinous rice flour at home, so I think I will try to make them now,thanks so much for the step by step recipe! I also bought once coconut jam,years ago,but I remember it was awfully sweet…
Oh I want to eat these right now. Lots of them. Until I feel ill.
I have a few regular party dishes…. party eggs and sushi would be the main ones I guess!
Coconut kaya cream mochi sounds delicious! I love the chewyness of the glutinous rice but you’re right, the stickiness is crazy! The last time I made mochi (green tea and red bean ones) was years ago but maybe it’s time to tackle the sticky little things again.
I love mochi! I didn’t know it was so easy to make…and ohh kaya sounds like the perfect filling…I always have the usual bean/lotus paste fillings…
Oh Marilyn, lilikoi jam sounds so fantastic!!
I wonder if the Japanese could just eat these in advance of old age; say if you eat 10 mochis every New Year before you have false teeth and then you don’t have to do that ‘duty’ to ensure longevity
I often bring my ’signature cheese cake’ to parties – the only problem is that it can be quite difficult to bring over if we are going on bicycles!
Oh I love these! We call them ‘Ngor Mei Chi’ in Cantonese
They are ever so delicious and ‘comforting’ when you sink your teeth into the soft pillowy chewy ‘mochi’ part. Yum and texture love! Blisssss!
xxx
Two words on these: sticky scrumptiousness!
yummy! they do look a lot like lor mai chi (the sticky rice ball) that you can get at yum cha!
They look great Lorraine but I’m not really into sticky ,gelatinous cakes, I’m more of a traditional cake lover. My stand out most requested dish is Lasagna which I make from scratch .
I love the look of these! I am having major baking withdrawl symptoms at the moment having just moved house and not being able to find anything!!!!
As soon as the kitchen is habitable and orderly, I will be adding these to my list!
Horray! THanks for sharing!
Someone asked where to buy kaya in Sydney. The answer is basically any decent Chinese grocery shop will usually have some, for example, Thai Kee at MarketCity in Chinatown, but I have seen them in many other shops. However generally there is only one or two brands available- Glory, I think from Singapore.
I’ve only had commercial versions of these, so it’s nice to hear they’re fairly easy to make. I think the ones I had had a sesame filling.
Beautiful mini cakes, I would love the coconut jam filling, yum!
Lorraine – please PLEASE tell us where to get the Coconut Kaya Jam!! The cakes look gorgeous.
I’ve only just discovered mochi and as I’m allergic to egg, I’m very pleased to know that here is a dessert which isn’t made with egg but has the satisfying comfort of being rich and gooey! I never thought to make them myself but your recipe makes them sound achievable. Bravo!
Oh lovely, something else to do with kaya (apart from putting it on toasted coconut bread with butter – or eating by the spoonful, hehe!)thank you for the mochi recipe, I didn’t know it was going to be that easy though I think I’ll just keep buying mine from Shu Shin Bou – I love getting a box with heaps of different ones, just like a box of chocolates!
i’ve definitely never had anything like this–i’ve never even heard of mochi cakes! they seem quite interesting, but i can’t get past this concept of coconut jam–i want some and i want it now!
My dear Lorraine, I just posted about the pay it forward package & I included a lot of pictures & 3 recipe using 2 ingredients!!
Thanks again!! Come over @ my foodblog & check it out!
wow~i nvr thought making mochi was so easy~i shld try sometime..as for kaya jam..omg!! WHERE CAN BUY IT??? I haven’ seen it anywhere, can u give a specific asian grocery name in the CBD which sells it? i’d get out and buy instantly!!!~~~
u’d never see me without a bottle at a party but depending on the event, i’d always bring cake or cupcakes too!
my dad used to get up in the morning and prepare some toast and spread that lovely jam on it. delicious!
kaya is amazing. i grew up on it sorta
gosh i love mochi. i could chew on it all day. so good.
How awful that so many people die from these that they end up publishing the death toll! I guess you’re taking a risk by making these for any elderly relatives. I guess I will stick with the young at heart. Thanks for sharing the 1, 2, 3 trick!
Mochi is really nice for a dessert. The mix with coconut is smart. Adds a little crunch!
Lorraine, you are so funny! I’ll keep in mind this story about the elders choking with mochi – I still have all of my teeth, but one can never be too careful…
Yay for mochi! I’m posting about mochi this week too. Can’t get enough!
I have never heard of let alone try mochi before, but these look gorgeous.
I love eating these…particularly after yum cha. I didn’t realise they were relatively simple to make…or perhaps it is just you that makes them look/sound simple to make!?! It would be worth trying to make them just to try the coconut jam version…sounds fab.
I’ve had these before filled with vanilla bean ice-cream and they were soooo good! I might have to give this a go – thanks Lorraine!
Oh yum!! I haven’t had mochi in a while!! Must. Go. Looking. For. One. Somewhere. Soon! LOLOL
As for what dish I bring to a party…erm…I haven’t been to a party (other than a family birthday, which means you don’t bring anything!) in a loooooooooooong time. Sorta sad, really
Yum! I always take a plate of my prizewinning (1st prize Junee Show 2009)Black bottomed cupcakes.
Wow thats quite a hardwork there, cakes have turned out fantastic !
I love the texture of mochi! and I love kaya!! Sounds like a pain to shape though…
adore coconut jam!! yummm!! i shud try this this weekends!! drooling already!
Hmmmm mochi! I love Daifuku Mochi!
I also bursted into a laugh when you mentioned elderly people – this is something very ironic tradition that all Japanese always expect to hear on TV after new year!
Hi Liss-I know exactly what you mean!
I mean we discussed whether it was a way to knock off rich rellies or something! Thanks, it’s my mum’s and I had forgotten about how nice it was! Mmmm sounds fantastic! 
Hi buttermilkcookies-Thankyou! I wa samazed at how easy they were to cook (and how easy they were to eat
) but yes the shaping was the hardest bit 
Mmm I like those ideas! 
Hi Julia-Oh please do try them! I bet yours would be gorgeous
Hi Rosa-Thankyou so much!
Hi Tiffany-they were great
Your salads sound great! 
I’d ask you to bring those too from the sounds of it! 
Hi sandra-They’re not excessively so-the jam isn’t like a fruit jam. It’s hard to describe. The outer isn’t sweet so it balances it out. It’s great stuff -I eat it by the spoonful. I love bringing sweets-not many say no to sweets!
Hi rose-Haha!
Hi Agz-You’re welcome and me too! Mm yes I love red bean mochi!
Wow, you’re a great guest bringing those things! 
Hi Faith-Thankyou so much! Ooh yes they’re always so popular arne’t they-great choice!
Hi James-Oh cool! I’d love to know what you think of them!
It’s a beautiful thing indeed 
Hi shez-Thanks! Yep go the microwave for the mochi, it’s so much easier!
Hi Angela-Aww thankyou!
Hmm good question. I’m not Malaysian so I don’t know if these are fully 100% authentic (although I know they eaet these in Chinese cuisine and Japanese cuisine) but kaya is a Malaysian Singaporean thing so perhaps it is somewhat authentic?
Hi Rilsta-Thankyou!
Yes there were some frustrated moments there but somehow they all were round 
Yep it’s the same! 
Hi Anh-Ahh brilliant! That’s great
Hi Betty-Hehe yes it’s funny whow your taste buds change isn’t it! Oh yes yes it’s the best stuff!
Hi Brenda -Mmm custard-now it’s been a while since I had a custard mochi! Like over 5 years!
Hi felicia -Yes we tried doing it with a green tea ice cream but sadly it wasn’t as good.
Hi shaz-Ahh yes they are the same thing!
Thankyou so much! 
Hi penny -Ooh cool! Please let me know what you think of it!
Hi Jen-Oh fantastic! You will be THE domestic goddess
Ooh lovely! I don’t know anyone that would knock back a lovely caramel slice 
Hi Katherine -they are! The frozen ones are very nice in Summer
Hi Marilyn-Oh cool! Yes I’m addicted too
Yes I’m sure that would work beautifully! Mmm they sound gorgeous! Oh you’re making my mouth water! you’re welcome!
Hi Blond Duck-haha yes Coconut Queen!
Hi Iron Chef Shellie-Me neither! I think it has been years since I had it last. Wonderful!
Hi Julie-Definitely! Please do!
Hi Melissa-Hehe cool! I bought it in Chinatown at Dong Nam and they had quite afew different kinds (I bought a “Glory” one). It’s quite easy to find at Asian grocery stores
Hi anna-Oh what a shame! Yes you really need to do one at a time and then cover the rest or it sets too quickly. I was lucky that my mum has made them so many times so she could tell me exactly what to do.
Hi isLa-Hehe I’m sure you’ll do great!
Hi Sophia-Aww no really?
Thankyou! This way they’re easier to make I promise 
Hi Ellie-Yes it’s great, I’m getting all her best recipes!
Hi yaelian-Oh wonderful! And they’re on the healthier side with hardly any fat so they’re good for you too
Hehe I don’t find it that sweet-perhaps I’m too sugar tolerant? 
Hi Conor-Hehe I did that! And it was lots of fun!
Ooh I love the sound of thes party eggs! 
Hi Forager-Yes the stickiness! But I love it
Oh yes it’s time, conquer the sticky little beasts! 
Hi Alexandra-I know, ne neither!
Hi Lisbeth-She’s genius that Marilyn!
Haha that’s what I’d do. I’d be very wary of a relative bearing mochi if I had false teeth 
Oh yes I can imagine it would be so hard on a bike, what flavour is it? 
Hi Eve-Yes that’s right!
Mmm yes the softness is so good 
Bliss indeed! 
xxx
Hi Midge-Haha you’re so right!
Hi jules-Yup they are the same!
Hi Matilda-Ahh yes I don’t think these would be for you sadly as they are tres sticky I’m afraid
Yum! I love a good lasagna!
Hi Orla-Thankyou!
Oh no, you poor thing! Yes I bet you have lots of delicious things to make when you have your kitchen back 
Hi pojaya-Yep that’s right, it’s quite easy to find in Chinatown. I’ve even seen it at suburban Asian grocery stores too
Hi Arwen-They are easy and of course nothing beats homemade right?
Hi 5 Star Foodie-Thankyou so much!
Hi Minnie-You can buy it at Dong Nam in Chiantown ans well as the other stores (that’s just where I bought it
). Thankyou!
Hi gummi baby -Great stuff! It’s alaways nice not to ahve to miss out on sweets. I’d love to know what you think of it if you do make it-you’re welcome!
Hi Moya-Haha you too huh?
I haven’t made it there yet. I was going to go in January but didn’t for some reason…
Hi grace-Oh you should definitely try and get your hands on some. It’s freakishly good stuff
Hi Sophie-Oh wonderful! That’s brilliant!
Hi chinesechic-I know, who’d have thought it?
Sure, Dong Nam on Thomas Street has a few brands. But any Asian grocery store should sell it 
Hi diva-Ahh what a great guest! No wonder everyone invites you! Yes it’s so moreish isn’t it, the rhythmic chewing
Hi Jessica-I know! I wouldn’t give it to an elderly relative!
YOu’re welcome!
Hi The Duo Dishes-Thanks so much! Yep a bit of crunch among the stickiness is good
Hi Paula-Hehe yes beware the younger relative bearing mochi! That’s my life proverb
Hi justJENN-Hehe how cool!
Hi Cakelaw-Oh really? You can buy pre made ones in Asian grocery stores if you’re interested
Hi spice and more-hehe no I promise the shaping is harder but not impossible-honestly!
Hi Renee-Oh yes ice cream is a great filling!
You’re more than welcome!
Hi Liv-Haha yes please do!
Aww no, I don’t believe that!
Hi Jetlagmama-Oh congratulated on your prize! They must be gorgeous!
Hi Parita-Thankyou so much!
It was quite fun trying to stretch it etc 
Hi Pigpigscorner-Haha that was the hardest bit but I enjoyed stretching them in a perverse way
Hi nora-definitely please do! I’d love to know what you think of it
Hi Yas-Isn’t it the funniest/strangest thing ever? I can imagine! I wonder what the highest tally was!?
I love love LOVE kaya. I eat it by the spoonful too, so it’s not just you!
I actually tried making a “speedy” version of kaya a few weeks ago for a pandan swiss roll. The kaya was successful, the swiss roll not so much, haha.
These look brilliant though, I’ve never made mochi with kaya before so thanks for the idea.
Thank you for the step by step picture of this sticky business… I have a number of mochi recipes but none explain the method of shaping the mochi.
you make the most unique & the prettiest things. The jam is something i have never seen before. wonder how it is going to be.
Those are so cute. I used to love kaya on toast, but haven’t had it in ages. Saw it in a grocery store too, and was very very tempted to buy some. Never occured to me to put it in mochi.
Hi Su-yin-Oh cool! Hehe glad to know I’m not alone
Hehe at least you could eat the kaya right? Thankyou so much!
Hi Tuty-you’re welcome! Thankfully my mum was there-it gets rather sticky otherwise!
Hi Soma-Aww thankyou so much! The jam is so delicious-I think I ate 1/4 of a jar in one sitting!
Hi Y-Thanks! Yes me neither. Well we usually don’t it in the house as I love it so much! Yes I’ve never seen it in mochi but thankfully it works
These are beautiful and you make it look so easy!
Just made a batch of these for supper at my church – they proved very popular. Thanks for the recipe!
These are my favorites.
And at least someone’s taking a photo. Looks fabulous. I wanted to fill with some chocolate truffle.
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[...] Everyone has a dish that they bring a lot to a gathering or party. My mum’s is these quick Mochi cakes, a sweet, sticky and chewy cake that many people eat in Japan and Asia. In Japan, they eat these on New Year’s Eve and the stickiness and chewiness indicates a long life. Ironically many elderly choke on these every year and a death count of unfortunate mochi chokers is published in the papers a few days after. If I were an elderly person with false teeth I’d want to ensure a long life ahead and avoid these should any well meaning relatives offer them to me … [read more] [...]
[...] will like to thank NQN for sharing this simple recipe. It is googey sweetness and there is no reason to stop at one. Be [...]
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