‘Mame Mochi’ is slightly salted Mochi (pounded steamed Glutenous Rice) mixed with, most commonly, Black Soy Beans. This type mochi is usually formed into large logs and sliced later. When the slices of ‘Mame Mochi’ are toasted, they smell so good and taste wonderful. Well… it is not easy to make. So, I tried to make something similar to it using commonly available ingredients.


12 cakes


220g Glutinous Rice Flour
1 cup (250ml) Warm Water  *You might need extra 1/4 to 1/2 cup
1/4 to 1/2 teaspoon Salt
1/2 cup Edamame Beans *thawed if you use Frozen Edamame Beans
Potato Starch Flour to prevent Mochi to stick to hands

  1. Mix Glutinous Rice Flour, Warn Water and Salt in a heat-proof bowl until smooth. Depending on the dryness of the Flour, you might need to add extra Warm Water. Make it look like thick cream. Add Edamame Beans and mix to combined.
  2. Cover the bowl with a plate, heat in the microwave for 1 minute, stir well with a wet spatular, and heat 2 more minutes or until the mixture is cooked through. When the colour becomes slightly transparent (not white), it is cooked.
    *Tips: As the mixture is very sticky, wet the spatular with warm water frequently and sprinkle some warm water over the mixture as you stir.
  3. Spread plenty of Potato Starch Flour on a large plate, using a wet spatular, take the thick and sticky ‘Mochi’ mixture onto the plate. Sprinkle extra Potato Starch Flour over the ‘Mochi’ as well. Set aside, because it is still too hot to handle.
  4. When Mochi is slightly cooled, divide into 12 portions, and remove excess Starch.
  5. Enjoy with your favourite sauce. Soy Sauce is good, but I like the mix of Soy Sauce & some Sugar.