Mochi Snacks – Baked Pounded Rice Snacks – Great Gluten Free Snacks

My kids love Mochi snacks on cold winter afternoons. They are a warm, filling and easy to make! Mochi is gluten free. Bags of hockey puck shape and sized pounded rice (もちmochi) are availabe in all Japanese supermarkets year-round, but promoted headily from October to February. Bags of Mochi are typically individually wrapped and can keep for six months or longer if key in dry condition which is super convenient when heating up a few for snacks. We hope you enjoy these six ways our families enjoys mochi.

Mochi Snacks – Baked Pounded Rice Snacks – Great Gluten Free Snacks

Six Mochi Snacks

To prepare all of the Mochi snacks below take a block of Mochi and bake in the toaster oven until it pops up and looks like this. You can put toppings on in the toaster oven or after removing from the oven based on your desired texture. You can top Mochi with anything – experiment with the kids and find your favorite.

***Note: The inside of Mochi is very hot when removed from the oven so let it cool slightly before eating. Also, Mochi is very sticky and can be a choking hazard so eat slowly and chew. For little children, we recommend cutting into bite size bits or making sure that kids pull it apart well before eating.

Mochi with Anko (あんこもち）ー Anko is sweet bean paste. This is the most popular baked Mochi snack for kids due to the smooth sweetness which melts gently on the warm mochi. You can use smooth Anko or chunky anko (つぼあん). Bags of pre-made Anko are sold in supermarkets for 400 – 500 JPY. Just open the bag and scoop a lump of Anko on the baked Mochi after removing from the oven. Once you open the bag of Anko keep it refrigerated.

2. Mochi with Kinako (きなこもち）– Kinako is sweet powder created by grinding toasted soybeans and sugar. Kinako on mochi is like a sugar donut when warm! Once the Mochi is baked remove from the oven and sprinkle Kinako liberally on top. Bags of Kinako are sold in all supermarkets near the dry bean selection usually and cost less than 200 yen. Keep the bag sealed in a dry pantry for up to one year.

3. Mochi with Grated Radish & Soy sauce (大根おろしもち）– This snack is a bit spicy and a favorite of teens and adults. Grate a Japanese white radish (daikon, 大根) and apply to the top of a baked Mochi with a bit of soy sauce on top. You can also wrap a piece of seaweed around the mochi and daikon if desired.

4. Mochi with cheese wrapped in seaweed (のり) – This is not a traditional way to eat Mochi but most elementary kids love this version. Once the Mochi has risen a bit in the toaster place a slice of cheese on top of the rising Mochi for about 30 seconds. Once the cheese has melted remove and wrap in a piece of seaweed (nori).

5. Mochi with sausage (with or without cheese) – Think pig in a blanket but no gluten. This is a handdowns winner in our household, although Japanese family members find it strange…but admit yummily. Cook the sausage in a frying pan. Once the Mochi has popped up in the toaster push the cheese and sausage into the blob of Mochi. The cheese is an option, but oh so good!

6. Mochi with tuna fish salad – We like tuna fish but you could use chicken to make this quick protein boost snack. Make the tuna salad per your favorite family recipe and just scoop a tablespoon full in to the middle of a hot Mochi. Try it before saying eww.

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