Japanese Mochi Class with Yoko from Osaka

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Pon de Ring Mochi Donuts

100 grams (1/2 cup + 2 tablespoons) shiramatako glutinous rice flour
- Note: Recommended to use shiratamako rice powder (link above) as it is more crumbly. If you cannot find this, you can use mochiko but it is more powdery so the taste and texture will be different.
50 grams (4 tablespoons) all-purpose flour
- Gluten-Free Substitution: Cup4Cup Gluten Free Flour
5 grams (1 teaspoon) baking soda
30 grams (2 1/3 tablespoons) sugar
Pinch of salt
50 milliliters (3 tablespoons + 1 teaspoon) milk or water
Vegetable oil, for frying

Shiratama Coconuts

50 grams (4 tablespoons) shiramatako glutinous rice flour
- Note: Recommended to use shiratamako rice powder (link above) as it is more crumbly. If you cannot find this, you can use mochiko but it is more powdery so the taste and texture will be different.
40 milliliters (approximately 3 tablespoons) water
50 milliliters (3 tablespoons + 1 teaspoon) coconut milk or cow’s milk
Optional: Azuki bean paste

Daifuku Mochi

50 grams (4 tablespoons) shiramatako glutinous rice flour
- Note: Recommended to use shiratamako rice powder (link above) as it is more crumbly. If you cannot find this, you can use mochiko but it is more powdery so the taste and texture will be different.
60 milliliters (4 tablespoons) water
13 grams (1 tablespoon) sugar
2 tablespoons all-purpose flour, for dusting
- Gluten-Free Substitution: potato starch or rice flour
Filling options:
- Azuki bean paste
- Pumpkin puree + sugar
- Dollops of whipped cream, frozen (omit if vegan)
- Fruit pieces like strawberries, pineapple, or orange