Vegan Mochi
These soft and chewy mochi are a delightful Japanese dessert, made from glutinous rice flour and sweetened subtly. They are naturally vegan and offer a wonderfully unique texture. Enjoy them plain or dusted with your favorite toppings.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 150 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 100 gglutinous rice flour
- 30 gsugar
- 150 mlwater
dusting
- 30 gcornstarch
Equipment
steamer pot · plastic wrap · medium bowl · knife · whisk · steamer basket
The method
Step by step
- 1
Combine the glutinous rice flour and sugar in a medium, heatproof bowl.
About 1 min
- 2
Gradually add the water to the flour mixture, whisking continuously until a smooth batter forms.
About 2 min
Cook’s note: Ensure there are no lumps for a smooth mochi texture.
- 3
Cover the bowl tightly with plastic wrap, leaving a small vent for steam to escape.
- 4
Place the bowl in a steamer basket over simmering water and steam for 10 minutes, or until the mixture is translucent and sticky.
About 10 min
Cook’s note: The mochi will become very firm and almost bouncy when cooked through.
- 5
Carefully remove the bowl from the steamer and let it cool slightly for a few minutes.
About 2 min
Cook’s note: The mixture will be very hot, so handle with care.
- 6
Dust a clean work surface generously with cornstarch.
About 1 min
Cook’s note: This prevents the sticky mochi from adhering to the surface and your hands.
- 7
Transfer the warm mochi dough onto the cornstarch-dusted surface.
- 8
Dust your hands with cornstarch and gently knead the mochi dough for a minute or two until it is smooth and pliable.
About 2 min
Cook’s note: The kneading helps to develop the characteristic chewy texture.
- 9
Roll the mochi dough into a log and cut it into 8-10 equal pieces.
About 2 min
Cook’s note: Use a sharp knife or a dough cutter for clean cuts.
- 10
Shape each piece into a ball or your desired form, dusting with more cornstarch as needed to prevent sticking.
About 3 min
Cook’s note: You can fill the mochi with sweet bean paste or fruit at this stage if desired.
- 11
Allow the mochi to cool completely at room temperature before serving.
About 30 min
Cook’s note: Cooling improves the texture and makes them easier to handle.
Per serving
Nutrition
- Calories
- 150.1kcal
- Protein
- 1.5g
- Carbs
- 34.3g
- Fat
- 0.4g
- Fibre
- 0.7g
- Sugar
- 7.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover mochi in an airtight container at room temperature.
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