I love making this osmanthus mochi because it’s a no-fail dessert that doesn’t even require an oven. In just 30 minutes, I can create a soft, chewy, and wonderfully fragrant treat that feels special but is so easy.
Osmanthus Mochi (No-Oven Sweet, Soft and Stretchy)
Crafting this osmanthus mochi yields perfect results every time — wonderfully soft, delightfully chewy, and imbued with the delicate, natural fragrance of osmanthus flowers.
It has just the right amount of sweetness, doesn’t stick to your teeth, and pulls into beautiful strands when you bite into it. It’s a beginner-friendly dessert that looks elegant and tastes amazing.
Why you‘ll love this recipe
- No oven needed – just a nonstick pan.
- Beginner-friendly – zero complicated steps, very forgiving.
- Soft and chewy – with that stretchy mochi texture everyone loves.
- Fragrant and delicate – osmanthus adds a floral note that makes it unique.
- Quick and easy – done in 25 minutes with everyday ingredients.
Ingredients
Main Ingredients (base texture):
- 150g glutinous rice flour (pure, no additives; avoid blended flours to ensure proper stretch)
- 20g cornstarch (adds elasticity and reduces stickiness; if using potato starch, reduce to 15g)
Flavoring & Supporting Ingredients (taste & shaping):
- 35g granulated sugar (adjust 30–40g depending on preference)
- 20g corn oil (neutral; substitute melted butter for a richer flavor, but color turns slightly yellow)
- 2g dried osmanthus (use non-sulfur-treated for pure aroma; fresh osmanthus works too, increase to 3g)
- 260g whole milk (substitute unsweetened coconut milk for a coconut flavor, same amount)
Other Ingredients:
- 20g cooked glutinous rice flour (toast flour in a dry pan for 3–5 minutes until slightly yellow, cool before use; prevents sticking. Can substitute with cooked cornstarch)
- extra dried osmanthus: garnish
Instructions
Step 1. Mix the batter
In a clean bowl, combine 150g glutinous rice flour, 20g cornstarch, 35g sugar, and 2g dried osmanthus.
Add 260g milk and 20g corn oil. Stir until smooth with no lumps. The oil should be fully incorporated and osmanthus evenly distributed.
Step 2. Cook into a dough
Preheat a nonstick pan on medium-low heat for 1 minute.
Pour in the batter and spread evenly.
Stir continuously, scraping from edges to center to cook evenly.
After 5–8 minutes, the batter thickens into clumps. Keep stirring until it becomes a smooth, elastic dough that doesn’t stick to the pan.
Remove from pan and let cool about 10 minutes until warm (not fully cold).
Step 3. Knead and shape (5 minutes)
Transfer dough to a board dusted with 5g cooked glutinous rice flour.
Knead and stretch repeatedly until smooth, elastic, and not sticky. Lightly dust hands with flour if needed.
Roll into a log about 3cm thick.
Cut into 3cm pieces, dusting knife with flour to prevent sticking. Place pieces on a tray sprinkled with cooked flour.
Step 4. Serve and garnish (2 minutes)
Arrange mochi pieces on a plate. Garnish with dried osmanthus or mint leaves.
Best enjoyed fresh for maximum softness and stretch.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 10 seconds before serving to restore texture.
Frequently Asked Questions
Q: Can I make this without osmanthus?
Yes, you can omit or replace with matcha powder, cocoa powder, or rose petals for variation.
Q: Why use cooked glutinous rice flour?
It prevents sticking when shaping and coating the mochi pieces. Uncooked flour would taste raw.
Q: Can I reduce the sugar?
Yes, adjust to 30g if you prefer a less sweet version. It will still taste great.
Q: How do I keep the mochi soft when storing?
Store in the fridge in an airtight container, then reheat briefly (10 seconds) before serving. Avoid over-heating, which makes it hard.
Fragrant Osmanthus Mochi with Stretchy Texture
Ingredients
- 150 g glutinous rice flour
- 20 g cornstarch
- 35 g white sugar
- 2 g dried osmanthus flowers
- 260 g whole milk
- 20 g corn oil
- 20 g toasted glutinous rice flour for dusting
Instructions
Step 1. Mix the batter
- In a clean bowl, combine 150g glutinous rice flour, 20g cornstarch, 35g sugar, and 2g dried osmanthus.
- Add 260g milk and 20g corn oil. Stir until smooth with no lumps. The oil should be fully incorporated and osmanthus evenly distributed.
Step 2. Cook into a dough
- Preheat a nonstick pan on medium-low heat for 1 minute.
- Pour in the batter and spread evenly.
- Stir continuously, scraping from edges to center to cook evenly.
- After 5–8 minutes, the batter thickens into clumps. Keep stirring until it becomes a smooth, elastic dough that doesn't stick to the pan.
- Remove from pan and let cool about 10 minutes until warm (not fully cold).
Step 3. Knead and shape (5 minutes)
- Transfer dough to a board dusted with 5g cooked glutinous rice flour.
- Knead and stretch repeatedly until smooth, elastic, and not sticky. Lightly dust hands with flour if needed.
- Roll into a log about 3cm thick.
- Cut into 3cm pieces, dusting knife with flour to prevent sticking. Place pieces on a tray sprinkled with cooked flour.
Step 4. Serve and garnish (2 minutes)
- Arrange mochi pieces on a plate. Garnish with dried osmanthus or mint leaves.
- Best enjoyed fresh for maximum softness and stretch.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 10 seconds before serving to restore texture.
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