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    Home » Recipes » Savoury

    Crispy Crunchy Mochi Bites (Fried Kirimochi)

    Published: Jan 11, 2023 by Michelle · 5 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Crispy Crunchy Mochi Bites is inspired by a version from Trader Joe's. These crisp, crunchy, lightly salted Japanese puffed rice crackers are truly irresistible!

    Fried kirimochi in a white bowl.

    What is kirimochi?

    Kirimochi is a dried, shelf-stable mochi that comes in a rectangular block.

    It has a hard texture, and is made solely of glutinous rice flour.

    Kirimochi is plain, not seasoned, and does not have any salt, sugar or flavor added.

    I love using kirimochi in matcha mochi croissants, as it adds another texture to the pastry.

    Other recipes using kirimochi

    Matcha Mochi Croissants

    Taro & Pitaya Mochi Croissants

    Why this recipe works

    Using blocks of packaged mochi (kirimochi) makes making these Japanese rice crackers (okaki) more convenient and efficient.

    Drying the mochi in the oven at a low temperature speeds up the drying process versus air drying for a week.

    You can keep the completely dried mochi indefinitely (as long as it is stored properly), similar to Prawn Crackers (keropok).

    Cutting the mochi into smaller pieces helps the mochi dry out more, which means less oil splattering.

    The resulting deep-fried mochi puffs up to become light and airy, like popcorn.

    They're naturally gluten-free and dairy-free.

    Ingredients you'll need

    You'll only need 3 ingredients for this simple recipe:

    • kirimochi: is a type of mochi typically packaged and sold in blocks; the ingredients should only be rice
    • high smoke-point vegetable oil: for frying; eg. peanut oil
    • sea salt/furikake: for seasoning the mochi bites; furikake is a Japanese seasoning typically consisting of seaweed, sesame seeds, and bonito flakes

    How to make it

    Oven-dry the kirimochi:

    Use a sharp knife to cut the kirimochi into small tiny pieces, about ½ cm across. (If you prefer larger pieces, you can cut them bigger, but keep them under 1 cm as they will expand during the drying and frying process).

    Spread out the small pieces of kirimochi onto a baking tray.

    Dry in the oven at 250F for 1 hour.

    Reduce oven temperature to 200F and dry for one more hour. (Keep an eye on them to see if they're puffing and/or sticking together).

    Remove from oven and let it cool.

    Step by step photos on how to make fried mochi bites, with number overlay.

    The next day, or when ready to fry:

    Preheat oven to the lowest temperature, about 200F.

    Place the kirimochi pieces onto a baking tray into the oven to warm up, about 15 minutes.

    Heat a small pot of high smoke-point vegetable oil over high heat.

    Once the oil hits a temperature of 425F, place a few kirimochi pieces into the oil and quickly agitate with a pair of chopsticks.

    Fry until the mochi puffs up and floats.

    Remove with a slotted spoon and drain on paper towel.

    Season immediately with sea salt and/or furikake (seaweed seasoning).

    Repeat frying in batches.

    Cool completely before storing in an airtight container.

    Fried kirimochi in a white bowl.

    How to store

    Store the fried crispy mochi bites in an airtight container at room temperature for up to 1 week.

    Tip: Add silica packets to remove any residual moisture in the container (DO NOT EAT!)

    You can also store the dried (un-fried) mochi in an airtight container for an indefinite period of time, as long as it is completely dry.

    Store the dried mochi in a cool, dark location.

    Expert tips & troubleshooting

    The kirimochi will expand in size when it is dried in the oven, as well as after it is deep-fried.

    Ensure that the oil reaches a frying temperature of 425F before adding in the mochi pieces.

    If the oil is not hot enough, the mochi will not puff up.

    Cutting the mochi into smaller, tinier pieces will yield significantly better results.

    *CAUTION*

    Make sure that the mochi is DRIED SUFFICIENTLY before frying.

    If the mochi is not dried enough, it may cause the oil to splatter and explode as the steam is released during frying.

    Optional seasonings

    In addition to furikake, try changing the flavor of the mochi bites, with:

    • mala spice
    • chili lime
    • paprika
    • chili powder

    Other recipes you may like

    Be sure to check out these recipes:

    Prawn Crackers/Shrimp Chips (Keropok)

    Korean Seaweed Rice Snacks (Bugak)

    Mango Cream Mochi

    Matcha Brownie Mochi (Brochi)

    Chinese Fried Sesame Balls (Jian Dui)

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Fried crispy kirimochi in a white bowl.

    Print Recipe
    5 from 4 votes

    Crispy Crunchy Mochi Bites (Fried Kirimochi)

    This recipe for Crispy Crunchy Mochi Bites is inspired by a version from Trader Joe's. These crisp, crunchy, lightly salted Japanese puffed rice crackers are truly irresistible!
    Prep Time5 mins
    Cook Time15 mins
    Drying Time2 hrs
    Total Time2 hrs 20 mins
    Course: Snack
    Cuisine: Asian, Japanese
    Servings: 2
    Calories: 125kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 2 blocks kirimochi
    • sea salt or furikake to your taste

    For frying:

    • peanut oil or high smoke-point vegetable oil
    Prevent your screen from going dark

    Instructions

    For key visual step-by-step photos, refer to the body of the post.

      Oven-dry the kirimochi:

      • Use a sharp knife to cut the kirimochi into small tiny pieces, about ½ cm across. (If you prefer larger pieces, you can cut them bigger, but keep them under 1 cm as they will expand during the drying and frying process).
      • Spread out the small pieces of kirimochi onto a baking tray.
      • Dry in the oven at 250°F/121°C for 1 hour.
      • Reduce oven temperature to 200°F/93°C and dry for one more hour. (Keep an eye on them to see if they're puffing and/or sticking together).
      • Remove from oven and let cool completely.

      The next day, or when ready to fry the kirimochi:

      • Preheat oven to the lowest temperature, about 200°F/93°C.
      • Place the kirimochi pieces onto a baking tray into the oven to warm up, about 15 minutes.
      • Heat a small pot of high smoke-point vegetable oil over high heat.
      • Once the oil hits a temperature of 425°F/218°C, place a few kirimochi pieces into the oil and quickly agitate with a pair of chopsticks.
      • Fry until the mochi puffs up and floats.
      • Remove with a slotted spoon and drain on paper towel.
      • Season immediately with sea salt and/or furikake (seaweed seasoning).
      • Repeat frying in batches.
      • Cool completely before storing in an airtight container.

      Nutrition

      Calories: 125kcal | Carbohydrates: 0.2g | Protein: 0.02g | Fat: 11g | Sodium: 0.1mg | Potassium: 0.1mg | Fiber: 0.01g | Calcium: 0.02mg

      The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

      Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
      « Chinese Almond Cookies
      Korean Seaweed Rice Snacks (Bugak) »

      Reader Interactions

      Comments

      1. Raymund | angsarap.net

        January 12, 2023 at 3:02 pm

        5 stars
        Ohhh those mochi blocks looks like niangao, is it similar?

        Reply
        • Michelle

          January 12, 2023 at 5:55 pm

          They look like niangao, but they are actually quite different. They are hard, shelf-stable mochi blocks that need to be heated before eating.

      2. Dawn

        January 13, 2023 at 4:22 am

        5 stars
        Irresistible indeed!! These little bites look perfectly crunchy and totally addictive! I could see myself sitting down Friday or Saturday night with a bowl of these and be quite happy. 🙂

        Reply
      3. David @ Spiced

        January 13, 2023 at 5:21 am

        5 stars
        I must admit that this is the first I've heard of kirimochi, but they sound fantastic. And the oven-drying trick would certainly make these much easier than leaving them out for a week.

        Reply
      4. Linsey

        January 14, 2023 at 4:53 pm

        5 stars
        Yes these crispy Mochi bites are very irresistible, one is never enough!

        Reply

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