Fried Mochi Balls Recipe

Fried Mochi Balls are crispy on the outside, chewy on the inside, and absolutely addictive. Made with glutinous rice flour and lightly sweetened, these bite-sized treats are a popular snack or dessert across many Asian cultures. Once I made them at home, I couldn’t stop reaching for more—especially when they were still warm and golden.

Why You’ll Love This Recipe

I love how easy and fun it is to make these mochi balls. The ingredients are simple, but the result is a satisfying mix of textures—crispy, chewy, and lightly sweet. They’re perfect for sharing, dipping in sauces, or even stuffing with fillings like red bean paste or Nutella for extra indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Glutinous rice flour (mochiko)

• Sugar

• Water

• Baking powder

• A pinch of salt

• Vegetable oil (for frying)

• Optional: sesame seeds or sweet red bean paste for filling

Directions

1. I start by mixing the glutinous rice flour, sugar, baking powder, and salt in a bowl.

2. I slowly add water while stirring, until I get a soft, pliable dough that isn’t sticky.

3. If I’m using a filling, I flatten a small piece of dough, place a bit of red bean paste in the center, and seal it into a ball.

4. I heat the vegetable oil in a pot over medium heat—about 2 to 3 inches deep.

5. I gently drop the mochi balls into the hot oil, a few at a time, and fry them until they puff up and turn golden brown, around 3 to 5 minutes.

6. I use a slotted spoon to remove them and drain on paper towels.

7. I serve them warm, sometimes rolled in sesame seeds or a bit of sugar.

Servings and timing

This recipe makes about 12 to 16 mochi balls, depending on the size. It takes around 15 minutes to prepare and 15 minutes to fry. The total time is roughly 30 minutes from start to finish.

Variations

• I like stuffing them with chocolate, peanut butter, or fruit jam for a fun twist.

• For a savory version, I mix in a bit of soy sauce and scallions, then serve with a dipping sauce.

• I sometimes coat them in cinnamon sugar for a donut-like effect.

storage/reheating

Fried mochi balls are best eaten fresh, but I store leftovers in an airtight container at room temperature for up to one day. To reheat, I pop them in an oven or air fryer at 350°F (175°C) for 5–7 minutes to crisp them back up. I avoid the microwave—it makes them too chewy.

FAQs

What type of flour should I use?

I always use glutinous rice flour, also called mochiko. Regular rice flour won’t give the chewy texture that makes mochi unique.

Can I bake these instead of frying?

While frying gives the best texture, I’ve also baked them at 375°F (190°C) for about 20 minutes. They’re less crispy but still tasty.

How do I know when the oil is ready?

I test it by dropping a small piece of dough in—if it sizzles and rises quickly, the oil is ready.

Are fried mochi balls gluten-free?

Yes, as long as all your ingredients are certified gluten-free, glutinous rice flour itself contains no gluten despite the name.

Can I freeze the dough?

Yes, I wrap the dough tightly and freeze it for up to a month. I let it thaw fully before shaping and frying.

Conclusion

Fried Mochi Balls are a treat I keep coming back to. They’re simple, satisfying, and endlessly customizable. Whether I’m making them plain, stuffed, sweet, or savory, they always disappear fast. I highly recommend trying them fresh and warm—they’re at their best right out of the fryer.