Mochi Mochi Mochi

Mochi are so versatile. They're a welcome stand in for croutons in soup or as hot pockets stuffed with a savory filling or frozen with a sweet surprise inside. They can be made from scratch, but I'd rather spend my cooking time coming up with a stuffing. Plus, today, there are good quality products available. Check out the hemp-berry sauce recipe on the site for a great filling for your mochi! If you are interested in learning more about how to make your favorite recipes more nutrient-dense, check out Better Nutrition Basics™ Program or The Rainbow Challenge™ Program.
Servings 16 mochi


  • 1 package mochi
  • 1 cup sauce, pudding, spread, or ice cream, such as Hemp-Berry Sauce


  • Preheat the oven to 450 degrees Fahrenheit.
  • Cut the mochi into 2-inch squares. (Smaller squares are difficult to stuff, but they're fine if you're eating the mochi plain or in a soup.)
  • Place the mochi on a baking sheet and bake for 8 to 10 minutes, until mochi bubble up significantly. Remove from heat and let cool.
  • Use a small spoon to poke a hole at the side of the mochi where the bubbled part meets the flat part. Use a spoon or small funnel to pour the sauce, pudding, spread, or ice cream into the mochi.
  • Serve at room temperature or frozen, depending on stuffing type.


Visit if you have trouble finding mochi in your grocery store.
Caution: Frozen mochi are often stuffed with ice cream so ask before you eat or read the label.