Soft, chewy, creamy little bites of magic.
Sometimes you want something sweet and chewy… but not too sweet.
These Cottage Cheese Mochi Balls are IT.
They’re chewy like your favorite mochi, but with a creamy twist from the cottage cheese that makes them totally addictive.
They come together fast, only need a few ingredients, and they’re great warm or chilled. Perfect for a snack or dessert that feels fancy but is secretly super easy.
What You’ll Need
- 1 cup cottage cheese (full-fat, small curd)
- 1 cup glutinous rice flour (like Mochiko)
- 3 tbsp sugar
- 1/4 tsp salt
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1–2 tbsp neutral oil (like canola or avocado) for cooking
- Optional: powdered sugar for dusting
Why I Love This Recipe ❤️
I first made these on a rainy afternoon with whatever I had in the fridge. The cottage cheese sounded weird in a mochi dough, but wow—it gave it a creamy richness that made the texture way better than regular mochi. Now, I crave them when I want something soft, chewy, warm, and comforting.
- Only a few ingredients—no fancy stuff
- Chewy and creamy at the same time
- Sweet enough, but not overly sugary
- Fast to make and super satisfying
Makes: About 10–12 mochi balls
Total Time: 25 minutes
🧠 Why This Recipe Works (Quick Science)
- Cottage cheese gives moisture and fat, which keeps the mochi soft.
- Glutinous rice flour (not regular rice flour!) gives that signature chewy mochi texture.
- Sugar helps tenderize the dough and adds a touch of sweetness.
- A little oil in the pan creates a crispy golden crust while keeping the inside soft.
🧰 Tools You’ll Need
- Medium mixing bowl
- Rubber spatula or spoon
- Measuring cups and spoons
- Non-stick skillet
- Small cookie scoop or spoon
🥄 Pro Tips
- Use full-fat cottage cheese—it blends smoother and adds more flavor.
- Don’t overcook them—once golden brown, pull them off the heat or they’ll get tough.
- Use a small cookie scoop for even-sized balls and quick portioning.
- Wet your hands a little to roll the sticky dough more easily.
- Eat fresh if you can—they’re best warm or just-cooled.
🔁 Substitutions & Variations
- No cottage cheese? Try ricotta for a similar feel, just drain it first.
- No milk? Use oat or almond milk.
- Make it sweet-savory: Add a pinch of black pepper and grated cheese for a twist.
⏰ Make-Ahead Tips
You can make the dough a few hours ahead—just cover and refrigerate. Let it come to room temp before shaping and cooking.
🍽 Instructions
1. Mix all the ingredients
In a bowl, mix the cottage cheese, glutinous rice flour, sugar, salt, milk, and vanilla extract. Stir until you get a sticky, soft dough.
2. Scoop and roll
Scoop out small portions (about 1 tablespoon) and roll them into balls with slightly wet hands.
3. Heat oil in skillet
Add 1–2 tablespoons of neutral oil to a non-stick skillet over medium heat.
4. Cook the mochi balls
Place the balls in the hot skillet and gently press them down a bit with a spatula. Cook 3–4 minutes per side, or until golden brown and slightly puffed.
5. Cool and serve
Let them cool for a couple minutes, dust with powdered sugar if you like, and eat warm!
🧊 Leftovers & Storage
Let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 10–15 seconds to bring back the soft texture.
⚠️ Common Mistakes
- Using regular rice flour instead of glutinous rice flour—this will make the dough crumbly, not chewy.
- Too much oil—they’ll fry instead of crisp.
- Overcooking—they’ll get tough and lose their soft center.
- Skipping the press-down step—they won’t cook through evenly.
🥗 What to Serve With
- A cup of hot green tea or hojicha
- Fresh fruit like strawberries or mango
- A drizzle of honey or condensed milk on top
📅 Meal Plan Ideas
- Afternoon snack with fruit and tea
- Light dessert after a simple stir fry dinner
- Weekend treat alongside matcha or iced coffee
❓ FAQ
Can I use fat-free cottage cheese?
You can, but it’ll be less rich and not as creamy. Full-fat gives the best flavor and texture.
Is glutinous rice flour gluten-free?
Yes! Despite the name, it’s 100% gluten-free.
Can I bake these instead of pan-frying?
You can, but they won’t get that crispy outside. Try 350°F for 10–12 minutes if you do!
Are they freezer-friendly?
Not really. The texture changes when frozen. They’re best fresh or from the fridge.
Ready to Try These?
I hope you give these chewy little bites a shot! They’re super satisfying and come together so easily. If you make them, let me know in the comments how they turned out—or ask me any questions if you get stuck. Happy cooking! 🥄✨
