Heavenly Japanese Mochi French Toast Recipe* Melt-in-Your-Mouth Perfection! The Best GF French Toast

Heavenly Japanese Mochi French Toast Recipe* Melt-in-Your-Mouth Perfection! The Best GF French Toast

Hey, Friends!

Today, we’re diving into a delightful twist on a breakfast classic – Mochi French Toast. Get ready to experience a burst of flavors and textures that will elevate your morning routine. So, let’s jump right in!

Step 1: Preparing the Mochi Cubes

First things first, grab your Mochi and let’s cut it into bite-sized cubes. 

Now, Mochi can be a bit firm, so take it slow and steady with your knife. Hold on tight, slice it up, and make those cubes manageable.

Step 2: Microwaving the Mochi

Pop those Mochi cubes into a microwave-proof bowl, pour whole milk, 

and let them cook and melt in the microwave for 3 minutes at 600 watts. 

If the Mochi holds its shape, a quick 20 to 30 seconds more should do the work. Stir it well until you’ve got a smooth and thick paste.

Connection to Pate Choux:

I noticed how the process feels a bit like making pate choux? Pate choux, used for cream puffs, involves a similar mixing method. Just like with Mochi, it’s all about creating a structure that holds moisture. The dough expands and becomes hollow as it cooks.In this case, making a light and airy texture French toast. Pretty impressive, right?

Step 3: Egg Mix and Batter Perfection

Time to crack those eggs and beat them well. Add in 1/3 at a time, and here’s the trick – it might not seem like they’re mixing at first, but focus your Mochi cutting skills. Slowly let the dough absorb the eggs like so, and you’ll end up with a smooth, shiny batter that falls like a ribbon.

Adding Sweetness:

Don’t forget to sprinkle in some sugar and salt along the way. After all the eggs are in, your batter should look gorgeous.

Cooking in Style:

Now, for the cooking part. I’m using a rectangle pan, but a round one works just as well. Heat it up until it’s sizzling, grease it with oil, and then cool it down by placing it on a damp towel.

Perfect Pan Prep:

If you’re using copper or another steel pan, make sure it’s hot, grease it up, and then cool it down just like that. If you are using a non-stick pan, skip this process. Cook on low heat, put butter in, swirl, and pour in that smooth mochi batter.

Cover and Cook:

Cover it up – I’m using aluminum foil since I can’t find the lid – and let it cook for 5 minutes. After that, you’ll see the magic – it swells up, edges turn golden brown, and it’s ready for the final touch.

Finishing Touches:

Run a spatula around the pan, fold it in half, and flip it onto your serving dish. Now, for the finishing touch – the toppings! I’m using kumquat compote and sweet black beans, leftovers from New Year’s celebrations. But feel free to use honey, maple syrup, jam, or whatever you have on hand.

And there you have it – a mouthwatering Mochi French Toast that’s sweet, fluffy, and melts in your mouth. It will be your breakfast or branch, and that’s easy to make and sure to be impressive. Give it a try and enjoy the deliciousness! So tastes good!

Japanese Mochi French Toast

Melt-in-Your-Mouth Perfection! The Best GF French Toast
Prep Time 10 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine Japanese
Servings 1 serving


  • 1 frying pan or rectanble pan
  • 1 bowl (heat proof)



  • 2 pieces (about 100g) Kirimochi
  • cup (100ml) whole milk
  • 2 large eggs
  • 1 tbs sugar
  • ¼ ts salt
  • 1 tbs butter


  • kumquat compote, Kuromame (Sweet Black beans), Anything you have on hand


  • Cut Kirimochi into 1/2 inch cubes.
  • Put them in a heat proof-bowl with whole milk. Cook 3 mins in microwave at 600w.
  • Stir it into a thick paste.
  • Add eggs in three stages. Stir well each time. Add sugar and salt.
  • Heat the frying pan or rectangle pan. Melt butter, pour inthe batter.
    Cover, cook on low for 5 mins.
  • Fold in half, then transfer to serving dish.
  • Top with your favorite syrup, jam, fruits!
Keyword french toast, kirimochi, mochi
Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating