Name: Microwave Halloween Ghost Mochi (Shine Muscat)
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Ingredients: 80 g Glutinous rice flour (½ cup + 1 tbsp); 25 g Cornstarch (3 tbsp); 20 g Sugar (1½ tbsp); 135 g Milk (½ cup + 1 tbsp); 5 g Honey (¾ tsp); 16 g Butter (1 tbsp + 1 tsp); 120 g Red bean paste (about ½ cup); 8 Shine Muscat grapes (can be replaced with other fruit); 4 tbsp cornstarch (to keep the dough from sticking); 1 tsp chocolate syrup (optional: chocolate pen)

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This Halloween ghost mochi is a dessert with a whole Shine Muscat grape (a big, sweet Japanese green grape) tucked inside sweet red bean paste, all wrapped in a chewy little ghost. No steamer needed! As long as you have a microwave, you can make it in under 15 minutes too.

Halloween Ghost mochi with a bite showing red bean paste and a Shine Muscat grape

If you’ve been making the same predictable desserts for every Halloween party, try making this HanJungSun-style shine muscat mochi, the most popular dessert in Korea right now, and create a special and delicious memory.

Summary at a Glance

How do you make Halloween microwave mochi? Wrap each Shine Muscat grape in red bean paste. Mix glutinous rice flour, cornstarch, sugar, honey and milk, then microwave at 700W for 1 minute, and after that in 30-second bursts, kneading until chewy. Knead in the butter, roll it out thin, cover the filling to make a ghost shape, and draw a face with a chocolate pen to finish.

Prep Time	3 minutes
Cook Time	12 minutes
Total Time	15 minutes
Servings	8 ghost mochi
Difficulty	Easy
Equipment	Microwave, microwave-safe bowl, silicone spatula, rolling pin

Party platter of microwave mochi ghosts for Halloween — Meet my little Halloween ghost mochi, chewy, sweet, and ready for the party!

Why You’ll Love This Shine Muscat Mochi

No steamer or oven needed. Microwave mochi!
Done in 15 minutes.
A texture party! Chewy on the outside, soft and sweet red bean inside, and a juicy Shine Muscat grape bursting out from within.
Enjoy it every season with seasonal fruit! Try it with different seasonal fruits like strawberries and mandarins.
Make fun memories making them together with your kids or friends!

Ghost daifuku arranged on a wooden board — Halloween version microwave mochi arranged on a wooden board

Halloween Ghost Mochi Ingredients

For the right texture, it’s best to measure with a kitchen scale. Cup measurements are approximate conversions.

Dough

Glutinous rice flour: 80 g (½ cup + 1 tbsp)
Cornstarch: 25 g (3 tbsp)
Sugar: 20 g (1½ tbsp)
Milk: 135 g (½ cup + 1 tbsp)
Honey: 5 g (¾ tsp)
Butter: 16 g (1 tbsp + 1 tsp)

Mochi Filling

Red bean paste: 120 g (about ½ cup)
Shine Muscat grapes: 8 (can be replaced with other fruit)

For dusting: 4 tbsp cornstarch (to keep the dough from sticking)
Decoration (optional): chocolate pen (or about 1 tsp chocolate syrup)

halloween ghost mochi ingredients — Halloween ghost mochi ingredients

Ingredient Notes and Substitutes

Glutinous rice flour is different from regular rice flour. Regular rice flour won’t turn chewy, so it can’t be used as a substitute.
Red bean paste: Smooth paste (koshian) wraps the grape most neatly. White bean paste works too. At Godiva in Korea, they sometimes use hardened ganache instead of red bean paste.
Fruit substitutes: Use any fruit you like or seasonal fruit, such as strawberries, seedless grapes, mandarin segments, or blueberry clusters.
Dairy-free: Use oat milk or soy milk, and coconut oil instead of butter.

glutinous rice flour for Korean kitchen — https://amzn.to/4cmalSj glutinous rice flour on amazon 👆

sweet red bean paste — https://amzn.to/4cmalSj glutinous rice flour on amazon 👆

How to Make Halloween Microwave Mochi (Step by Step)

Step 1. Prepare the Fruit Filling

Wash the Shine Muscat grapes or the fruit you prepared, and remove the water well.
Divide the red bean paste and wrap each Shine Muscat grape, one by one, with the red bean paste. Put them in the fridge.

Shine Muscat grapes washed and dried for mochi filling — Dry the grapes really well for the perfect microwave mochi

Shine Muscat grapes wrapped in sweet red bean paste — Dry the grapes really well for the perfect microwave mochi

Blonde Kimchi Tips 👱🏼‍♀️🥬

Divide the red bean paste into 8 portions of about 15 g each. If there is water left on the grapes, the mochi slips and tears, so wipe them completely dry with a paper towel. Keeping the filling cold makes it firm, so it’s much easier to wrap later.

Step 2. Make the Microwave Mochi Dough

Add the glutinous rice flour, the cornstarch for the dough, sugar, honey and milk, and mix well.
Cover with plastic wrap, poke some holes, and microwave at 700W for 1 minute.
Knead with a spatula, and from now on keep microwaving in 30-second bursts and kneading with the spatula until you get a chewy, mochi-like texture. (I microwaved it 4 more times. Microwaving little by little lowers the chance of failing.)
When you get a mochi-like texture, add the butter and knead well.

Kneed it well — Put the butter into the dough

Blonde Kimchi Tips 👱🏼‍♀️🥬

Every microwave has a different power, so watch the dough instead of the time. It’s done when it turns slightly translucent, glossy and stretchy. If you have a 1000W microwave, start with 40 seconds, then go in 20-second bursts. Dampen your spatula with a little water and the dough will stick less.

Step 3. Shape the Mochi

Sprinkle the cornstarch you prepared for dusting, and knead the dough while stretching it.
Divide the mochi into 8 pieces and shape each into a small ball.
Roll them out thin with a rolling pin.

Mochi dough rolled out thin on cornstarch with a rolling pin — Roll it thin while the dough is still warm.

Make a small ball before rolling out thin — Roll it thin while the dough is still warm.

Step 4. Turn Them into Halloween Ghost Mochi

Cover the red-bean-wrapped fruit you prepared with the mochi dough and make a ghost shape.
Draw the eyes and mouth with a chocolate decorating pen.

Overhead view of Halloween ghost mochi on a wooden plate — A little ghost party, seen from above.

Easy Halloween dessert table with ghost mochi — A little ghost party, seen from above.

Blonde Kimchi Tips 👱🏼‍♀️🥬

Don’t pinch the bottom closed. Just drape the dough over the filling and let the edges ripple, and it looks like a ghost under a blanket. If you don’t have a decorating pen, you can draw with a toothpick dipped in chocolate syrup.

Storage, Make-Ahead and Troubleshooting

Halloween ghost mochi taste best eaten the same day, within 4 to 6 hours of making them.

Fridge: Cover well and keep for up to 1 day. Mochi hardens when it’s cold, so take it out to room temperature 15 to 20 minutes before eating. The grapes may release a little juice.
Make ahead: Wrap the grapes in red bean paste the night before and refrigerate them, then make the dough and shape the ghosts on the day of the party.
Freezing: Not recommended because of the fresh grapes. They turn mushy when thawed.

Troubleshooting

The dough is runny or still floury: It’s undercooked. Microwave for 20 to 30 more seconds and knead.
The dough is hard and rubbery: It’s overcooked. Next time, microwave in shorter bursts and add the butter while it’s hot.
The mochi tears while wrapping: The dough is too thin or the fruit is wet or uncooked.
It’s too sticky: There’s not enough dusting. Put more cornstarch on your hands and rolling pin.

Let's cut the halloween ghost mochi — Let’s cut the halloween ghost mochi

Juicy Shine Muscat grape inside a bitten mochi — Let’s cut the halloween ghost mochi

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High angle shot of a shine muscat dessert served on a white table with a sleek metal fork.

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FAQ: Microwave Mochi with Shine Muscat

Yes. This microwave mochi recipe cooks the dough entirely in the microwave. If you microwave it in 30-second bursts and knead in between, it gets as chewy as steamed mochi.

Shine Muscat is a large, seedless green grape that is very popular in Korea and Japan. It’s crisp, very sweet, and has a subtle floral aroma. You can find it at Asian markets in the fall.

White bean paste, chestnut paste, Nutella, and whipped cream cheese all work well. Chill soft fillings well before wrapping.

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By Blonde Kimchi

Microwave Halloween Ghost Mochi (Shine Muscat)

Chewy microwave mochi ghosts with red bean paste and a whole Shine Muscat grape inside. Ready in 15 minutes, no steamer needed.

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Course: Dessert, Snack, Treats

Cuisine: Korean

Keyword: butter, cafe at home, fruit, Gluten Free, halloween, microwave, milk, Non-Spicy, party food, tteok, under 15 Minutes, Vegeterian, viral trend

Mood: Holiday

Difficulty: Easy

Prep Time:3

Cook Time:12

Total Time:15

Servings: 8 servings

Calories: 146kcal

Equipment

Ingredients

Dough

80 g Glutinous rice flour ½ cup + 1 tbsp
25 g Cornstarch 3 tbsp
20 g Sugar 1½ tbsp
135 g Milk ½ cup + 1 tbsp
5 g Honey ¾ tsp
16 g Butter 1 tbsp + 1 tsp

Mochi Filling

120 g Red bean paste about ½ cup
8 Shine Muscat grapes can be replaced with other fruit

For Dusting

4 tbsp cornstarch to keep the dough from sticking

Decoration

1 tsp chocolate syrup optional: chocolate pen

Instructions

Wash the Shine Muscat grapes or the fruit you prepared, and remove the water well. Divide the red bean past
120 g Red bean paste, 8 Shine Muscat grapes
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Wrap each Shine Muscat grape, one by one, with the red bean paste. Put them in the fridge.
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Add the glutinous rice flour, the cornstarch for the dough, sugar, honey and milk, and mix well.
Cover with plastic wrap, poke some holes, and microwave at 700W for 1 minute.
80 g Glutinous rice flour, 25 g Cornstarch, 20 g Sugar, 135 g Milk, 5 g Honey
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Knead with a spatula, and from now on keep microwaving in 30-second bursts and kneading with the spatula until you get a chewy, mochi-like texture.
I microwaved it 4 more times. Microwaving little by little lowers the chance of failing.
Save
When you get a mochi-like texture, add the butter and knead well.
16 g Butter
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Sprinkle the cornstarch you prepared for dusting, and knead the dough while stretching it.
4 tbsp cornstarch
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Divide the mochi into 8 pieces and shape each into a small ball. Roll them out thin with a rolling pin.
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Cover the red-bean-wrapped fruit you prepared with the mochi dough and make a ghost shape.
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Draw the eyes and mouth with a chocolate decorating pen.
1 tsp chocolate syrup
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