Name: How to Make Lemon Mochi (Japanese Lemon Rice Cake Recipe)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: Japanese
Ingredients: 60 g glutinous rice flour; 20 g sugar; 10 g lemon juice; 70 cc water; Cornstarch or potato starch (for dusting); 400 g or 1 can white beans (for the white bean paste); 200 g sugar (for the white bean paste); 1 lemon (preferably organic; for the white bean paste)

Under 25 Minutes Easy Dessert Mochi Lemon Good for Sharing Rice Cake

Lemon mochi offers a zesty twist on the traditional Japanese treat, mochi. Mochi, also known as "daifuku" in Japanese, is made from glutinous rice and is famous for its soft, chewy texture.

Traditionally, it is filled with red bean paste and enjoyed year-round, though it holds special significance during Japanese festivals and ceremonies, like New Year celebrations, symbolizing prosperity and longevity.

Lemon mochi, however, stands out with its refreshing citrus flavor. The mochi dough is infused with lemon, and the filling bursts with lemon aroma. White bean paste is commonly used for lemon mochi, as its milder taste allows the lemon flavor to shine through. This light, refreshing treat is especially popular in summer and is often sold as a seasonal specialty.

Making lemon mochi is simple, especially with the help of a microwave. The ingredients are straightforward: glutinous rice flour, sugar, lemon, white bean paste, and starch (to prevent sticking). Be sure to use an organic lemon, as the recipe includes the lemon zest. If you have store-bought white bean paste, you can skip the step of making it from canned beans.

The zesty and subtly sweet flavor of lemon mochi pairs well with a variety of drinks. For a traditional option, try it with sencha (Japanese green tea), whose grassy, slightly bitter notes balance the mochi's sweetness. For a modern twist, pair it with iced jasmine tea or sparkling yuzu soda for a refreshing combination.

Freshly made lemon mochi offers a unique, homemade touch that can’t be matched. Give it a try and enjoy this delightful citrusy treat!

Overview

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Total servings: 8

Difficulty: Easy

Ingredients

60 g glutinous rice flour
20 g sugar
10 g lemon juice
70 cc water
Cornstarch or potato starch (for dusting)
400 g or 1 can white beans (for the white bean paste)
200 g sugar (for the white bean paste)
1 lemon (preferably organic; for the white bean paste)

Expert's Tip

How to Make Lemon Mochi (Japanese Lemon Rice Cake Recipe)

Did you know that Setouchi, a region in Hiroshima is famous for lemons? Enjoy the natural sweetness and zesty flavor of these dried Setouchi lemons! These additive-free candied peels are perfect as a snack or a delightful topping for desserts and or yogurt!

Instructions

1) Gather the Ingredients for White Bean Paste

Prepare the ingredients for the white bean paste, a can of white beans, sugar, and a lemon. Since the lemon will be used with its peel, opt for an organic one if possible.

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2) Prepare the Lemon

Grate the lemon zest and extract the lemon juice. Use about 15g for the white bean paste and about 10g for the mochi.

Tip: If you have store-bought white bean paste, add this lemon juice and zest and mix well. Skip other steps to make white bean paste.

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3) Make the White Bean Paste

Drain the white beans from the can, rinse them lightly with water, and place them in a food processor. Blend lightly.

Once they start to become smooth, add sugar, lemon juice and lemon zest. Continue blending until smooth.

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4) Cook the White Bean Paste

Place the smooth paste in a pot and cook over medium heat, stirring with a spatula until it reaches your desired consistency.

It’s better to cook until it becomes firmer, as it will be easier to wrap later with mochi. This should take about 15-20 minutes.

Since it contains sugar and can easily burn, it’s important to stir continuously from the bottom.
When it reaches just the right firmness, remove it from the heat and let it cool thoroughly.

5) Gather the Ingredients for Mochi

Get the prepared white bean paste, glutinous rice flour, sugar, water, and lemon juice ready.

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6) Divide the White Bean Paste

Divide the white bean paste into 8 equal portions. Roll each into a ball and set aside.

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7) Make Mochi Dough

Add glutinous rice flour and sugar to a microwave-safe bowl and lightly mix with a whisk. Gradually add water and lemon juice while mixing.

Cover the bowl with plastic wrap or a microwave safe lid and heat at 500W for 1.5 minutes. Remove and mix well. Heat again at 500W for 2 minutes, then remove and mix well. Heat once more at 500W for 1 minute. The dough is ready when it is no longer white. Let it cool until it warm to the touch.

Tip: To achieve the best wrapping, ensure the mochi dough is spread evenly and thinly over the starched surface. Adjust the amount of potato starch as needed to prevent sticking and achieve a smooth texture while wrapping.

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8) Wrap the White Bean Paste In the Mochi Dough

Generously spread potato starch on a tray and spread the mochi dough onto it. Sprinkle potato starch over the entire surface of the mochi and divide into 8 pieces.

Lightly press and flatten it with a scraper or something, then spread the edges with your fingers.

Once it is large enough to wrap the white bean paste, place the bean paste in the center and gently seal it with your fingers. Place the Mochi seam-side down and done!

About the author

Ayako Kidokoro

Ayako is a recipe writer based in Frankfurt, Germany. Though she is originally from Japan, she has lived across five countries both in America and Europe. She loves writing dessert-related recipes and sharing them with Japanese Taste readers, but she also loves educating people about Japanese tradition, culture, and language. She loves exploring and making new recipes from scratch, but other than food, she also loves doing yoga to help her stay in shape and relax.

View articles by Ayako Kidokoro