This applesauce mochi is incredibly simple: just three ingredients and about five minutes. Unlike an earlier version, this recipe uses unsweetened applesauce for moisture and natural sweetness, so no added sugar is necessary to keep the mochi soft and pleasant.
How can mochi be made with just three ingredients?
Traditional microwave mochi requires sweet rice flour and a sweet liquid. In this recipe applesauce replaces both water and added sugar, supplying moisture and sweetness. A light dusting of cornstarch prevents sticking when you shape and eat the mochi. Because applesauce contributes natural pectin and moisture, the finished mochi stays soft without extra sugar.
Ingredients Used to Make Applesauce Mochi
Most ingredients are widely available in grocery stores. The key is to use glutinous (sweet) rice flour — not regular rice flour.
Applesauce — Unsweetened applesauce provides moisture, natural sweetness and pectin that helps keep the mochi soft. It’s a versatile pantry staple and works well in place of some fats in many recipes.
- Glutinous (sweet) rice flour — Often labeled Mochiko or sweet rice flour. This is essential: do not substitute with regular white or brown rice flour, which won’t produce the same chewy texture.
Cornstarch — Use cornstarch (or potato/tapioca starch) to dust the work surface and finished mochi so pieces don’t stick to hands. A neutral oil can also help if you prefer.
More Applesauce Recipes
How to Make Applesauce Mochi
Quick microwave method for soft, chewy applesauce mochi.
STEP 1
Combine sweet rice flour (mochiko) and unsweetened applesauce in a microwave-safe glass bowl and stir until smooth.
STEP 2
Microwave the mixture for 2 minutes, then stir well with a solid metal spoon to combine cooked and uncooked parts. Microwave again for 1 minute.
STEP 3
Turn the hot dough onto a surface generously dusted with cornstarch. Be careful — the mochi will be very hot. Work quickly: trim or cut into pieces (kitchen scissors work well) while still pliable.
If using a filling, place a small scoop (about 1–2 tbsp) of sweet red bean paste or another filling in the center, then wrap the dough around it and dust the finished mochi with more starch.
STEP 4
Finish shaping the mochi around the filling or enjoy plain. Keep dusting with starch to prevent sticking.
Recipe Variations and Optional Add-ins
- Add a teaspoon of flavoring to the dough before cooking: coffee extract or espresso powder for a coffee note, cocoa for chocolate, cinnamon or cardamom for warm spice. These are nontraditional but can enhance the flavor.
Different Mochi Filling Options
You can fill mochi with many things besides sweet red bean paste. Here are a few ideas:
- Shiro-an — sweetened white bean paste for a milder bean filling.
- Mung bean paste — a naturally yellow, tasty alternative that pairs well with mochi.
How to Store Applesauce Mochi
- Store finished mochi covered at room temperature for up to 24 hours.
- For longer storage, freeze mochi in an airtight container or freezer bag. Thaw at room temperature before eating.
- Avoid refrigerating mochi: refrigeration often causes a hard, waxy texture. Freeze for best longer-term results.
Final Tips
- Use a solid metal spoon to stir the cooked mochi; wooden spoons can crack under the heat.
- Mix and cook the mochi in a microwave-safe glass bowl (such as Pyrex) for even heating.
- Work quickly when shaping since the dough firms as it cools; cornstarch-dusted hands or gloves help manage stickiness.
Applesauce Mochi made in the Microwave
All Purpose Veggies
Ingredients
Mochi Ingredients
- 8 oz unsweetened applesauce (about 1 cup)
- 1 cup mochiko / sweet rice (glutinous) rice flour (about 140 g)
Other Ingredients
- ¼ cup cornstarch, potato starch or tapioca starch (for dusting)
- Sweetened red bean paste (optional filling)
Instructions
Prepare the filling (optional)
- Roll about 1–2 tablespoons of sweet red bean paste into balls and set aside. Skip this step if you plan to eat the mochi plain.
- Sprinkle starch onto a clean plate or baking sheet and set aside.
Make the Mochi
- In a microwave-safe glass bowl, mix applesauce and mochiko flour until smooth.
- Microwave the mixture for 2 minutes.
- Stir thoroughly with a solid metal spoon to combine cooked and uncooked parts.
- Microwave again for 1 minute.
- Pour the cooked mochi onto the prepared starch-covered surface.
- Cut into 6 pieces with kitchen scissors. Fill with prepared paste if desired, then wrap and dust with more starch.
- Serve immediately and enjoy.