Lemon Mochi

Last summer, while chasing the perfect beach afternoon in San Diego, I stumbled into a hidden Japanese dessert pop-up. The moment I took a bite of their lemon mochi—soft, springy rice cake infused with bright citrus—it felt like sunshine in every chew. It brought me instantly back to summer markets and lazy brunches with my best friend, Sophia, where laughter mingled with lemon zest and the salt breeze.

Once home, I couldn’t stop thinking about recreating that memory. I set out to find the right balance: chewy, tender mochi bread, with a tangy lemon flavor that’s happy but not overpowering. After a few kitchen experiments, I landed on this version—made with glutinous rice flour, fresh lemon juice and zest, a touch of butter for richness, and a surprise layer of creamy lemon custard filling.

These lemon mochi are great for sharing at picnics or tea time. They’re like little bites of summer you can carry around. Plus, they’re gluten-free and simple enough to make with your favorite playlist playing in the background.

Short Description

Chewy, tangy lemon mochi filled with creamy lemon custard—a bright, bite-sized treat perfect for summer gatherings, picnics, or a sunny afternoon snack.

Why You’ll Love This Recipe

• Easy & fun to make: No special equipment—just a bowl and microwave or oven.
• Bursting with real lemon flavor: Fresh juice and zest in both mochi and custard filling.
• Soft, chewy texture: Light enough for dessert, but satisfying too.

Ingredients

For the Lemon Custard Filling

• 2 egg yolks
• 30 g fresh lemon juice (about 2 tablespoons)
• 45 g granulated sugar
• 1 tbsp lemon zest
• 15 g cornstarch
• 150 g milk
• 200 g cream cheese, softened
• 150 g heavy cream
• 5 g vanilla extract

For the Mochi Dough

• 100 g glutinous rice flour
• 35 g cornstarch
• 45 g granulated sugar
• 180 g milk
• 15 g vegetable oil
• Extra starch (corn or potato) for dusting

Directions

Step 1: Make the lemon custard
Whisk yolks, sugar, cornstarch, lemon juice, zest, and vanilla in a small bowl until smooth.

Step 2: Heat the milk
Warm milk in a saucepan until just steaming. Slowly pour into the yolk mix while whisking.

Step 3: Cook until thickened
Return mixture to the pan and stir over medium heat until thick and glossy. Cover and chill.

Step 4: Blend the filling
Once cold, beat custard with cream cheese and cream until smooth. Chill again until firm.

Step 5: Cook the mochi dough
Mix all dough ingredients in a bowl. Microwave 1½ minutes, stir. Microwave 2 more minutes, stir. Microwave 1 final minute. Dough should be glossy and thick.

Step 6: Shape the mochi
Dust surface with starch. Divide cooled dough into 12 balls. Flatten each, add 1 tbsp custard, and seal.

Step 7: Chill and serve
Place mochi seam-side down on a lined tray. Chill 30 minutes before serving.

Cooking Notes & Common Mistakes

• Chill the custard fully—it makes filling easier.
• Use plenty of starch to handle the sticky mochi.
• Don’t microwave all at once—cook in stages for best texture.

Serving Suggestions & Pairings

Serve chilled or at room temperature. Lovely with iced green tea, lemonade, or a crisp glass of prosecco. Garnish with a little lemon zest for a pretty finishing touch.

Variations & Customizations

Swap lemon for orange or yuzu.
Fill with matcha cream or sweet red bean paste instead of custard.
For plain mochi, skip the filling and dust with powdered sugar.

Storage & Reheating

Store in an airtight container in the fridge for up to 3 days. Let come to room temperature before eating. To refresh chewiness, warm gently in a 300 °F (150 °C) oven for 8–10 minutes.

Nutrition Information (per mochi, approx.)

• Calories: 170 kcal
• Protein: 3 g
• Carbs: 25 g
• Fat: 7 g

Frequently Asked Questions (FAQs)

1. Can I skip the filling?
Yes, you can make plain lemon mochi—just dust with powdered sugar.

2. Can I make the custard ahead?
Absolutely. It holds well in the fridge overnight.

3. What if I don’t have a microwave?
Steam the dough in a covered bowl for 10 minutes, stirring halfway.

4. Can I freeze these?
Not recommended—the mochi becomes hard and loses chewiness.

5. Is this recipe gluten-free?
Yes, glutinous rice flour is naturally gluten-free.

Conclusion

Lemon mochi is sunshine in your hand—chewy, zesty, and just sweet enough. It’s my current go-to when I want something fun but light. Try it with friends, or make a batch and keep it all to yourself (I won’t judge). Let me know your favorite twist—I’d love to hear what you dream up next!