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Are you craving a mouthwatering Vegan Mochi that’s as delicious as the regular Mochi? If the answer is yes, then this mochi recipe is just what you’ve been waiting for – the BEST sticky, chewy, and sweet vegan mochi made entirely from scratch right in the comfort of your very own kitchen!
You can easily customize it for mochi ice cream, strawberry mochi, or other mochi balls! Plus it’s gluten free and dairy-free!
Vegan mochi is quite simple to make andworth all the effort. It may feel intimidating as it looks so fancy, but withour helpful tricks and tips, you’ll become an expert in no time. Once you learnhow to make vegan mochi you’ll be hooked!
What makes our recipe different is the flavor and texture of our mochi dough. The right ratio among ingredients is key to creating that smooth, sticky and chewy texture to be exactly like – if not better – than those you find at Trader Joe’s or Whole Foods. You can serve it with green tea or latte.
Smooth, sticky, and chewy exterior only to find soft and tender centers when biting into them. Perfect vegan mochi every time!
Ingredients You’ll Need
- Mochiko (or Shiratamako) – Note that they are different from the regular glutinous rice flour. You can find Mochiko in most Japanese grocery stores, or order it online from Amazon.
- Sugar – You’ll need to use vegan sugar for this recipe. Here is one that you can use for this recipe.
- Cornstarch – This ingredient doesn’t go into the mochi, but you’ll need to use to prevent the dough from sticking to your hands.
- Azuki Beans (Red Beans) – You’ll need azuki beans and sugar to make the red bean paste. They’re available at most Asian grocery stores or you can order them online.
You can add optional food coloringto spice up the mochi balls with a variety of colors.
How to Make Vegan Red Bean Paste
Making vegan red bean paste is extremely easy: all you need is azuki red beans, vegan sugar, and water!
Add azuki red beans and water to a saucepan, boil for 5 minutes, and then discard the water. Add more water and bring to boil again, then cover with a lid. Simmer for about 1 hour until you can easily mash the beans with your fingers. Drain the water and add sugar. Stirring constantly until it reaches your desired consistency. (It’s best to make red bean paste ahead of the time.)
How to Make Vegan Mochi at Home
1. In a microwave-safe bowl, whisk together mochiko, sugar, and water. It’s important to whisk until everything is dissolved completely. (You can add food coloring to the mixture to spice up the mochi, and I used red in this recipe.)
2. Cover the bowl with plastic wrap loosely. Microwave at full power for 2 minutes. Take it out and mix with a wet spatula. Cover and microwave for 30 more seconds until the dough becomes slightly translucent.
3. Transfer the mochi dough onto the cornstarch-dusted parchment paper. Sprinkle more cornstarch evenly onto the dough.
4. Divide the dough into 3 to 4 equal parts and flatten each one into a circular shape. You can easily stretch the dough using your hands.
5. Scoop out red bean paste and place it in the centre of mochi wrapper.
6. Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together. Serve and enjoy!
Tips for Making the Best VeganMochi
- It’s best to prepare the Anko red bean paste ahead of the time andideally chill it in the refrigerator before making the mochi.
- Make sure to use Mochiko flour or Shiratamako flour for this recipe. If you only have regular glutinous flour, you can make mango mochi instead.
- It’s very important to mix all ingredients THOROUGHLY and make sure everything is completely dissolved. Otherwise, your mochi dough won’t have a smooth texture.
- As the dough is very sticky, you’ll need to use a generous amount of cornstarch to prevent it from sticking, but make sure to coat it evenly in a thin layer of cornstarch so it’s not overwhelmed by the white cornstarch powder.
Frequently Asked Questions
What Does Vegan Mochi TasteLike?
Likeother mochi dessert, vegan mochi has a unique texture that’s sticky, chewy, andsweet. It’s incredibly delicious and addictive!
Can I Make Vegan Ice Creamwith This Recipe?
Yes, simply use the filling of vegan ice cream instead of the red bean paste.
How to Store Vegan Mochi andHow Long Do They Last?
Store them in an airtight container in the refrigerator and they can last for 2 days. The vegan mochi tastes the best on the day they’re made.
More Mochi Recipes You May Like:
If you tried this recipe, let me know how your vegan mochi turns out in the comments below!
Best Vegan Mochi Recipe
Are you craving the best Vegan Mochi as delicious as the regular Mochi? If the answer is yes, then this mochi recipe is just what you’ve been waiting for! The BEST sticky, chewy and sweet vegan mochi made entirely from scratch right in the comfort of your very own kitchen.
5 from 2 votes
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Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 4 Mochi Balls
Author: Izzy
Calories: 148kcal
Ingredients
Mochi Dough
- 6 tablespoons Mochiko (or Shiratamako Sweet rice flour)
- 2 tablespoons cane sugar (or any other vegan sugar)
- 6 tablespoons water
- 1-2 drops food coloring optional
- 1/4 cup cornstarch for dusting
Vegan Red Bean Paste
- 1/3 cup red beans
- 1/3 cup cane sugar
- water
Instructions
Make Vegan Red Bean Paste
Add rinsed red beans and water to a saucepan over medium high heat.
Bring the water to boil and cook for 5 minutes.
Then discard the water, leaving the red beans in the pan.
Add more water and bring to boil again, and cover with lid. Turn down the heat and let it simmer for 1 hour until you can easily mash the beans with your fingers.
Make Vegan Mochi Dough
In a microwave-safe bowl, whisk together mochiko, sugar, water, and optional food coloring. It’s important to whisk until everything is dissolved completely.
Cover the bowl with plastic wrap or kitchen towel loosely.
Microwave at full power for 2 minutes. Take it out and mix with a wet spatula. Cover and microwave for 30 more seconds until the dough becomes slightly translucent.
Transfer the cooked mochi dough onto the cornstarch-dusted parchment paper. Sprinkle a thin layer of cornstarch onto the dough.
Divide the dough into 3 to 4 equal parts and flatten each one into a circular shape. You can easily stretch the dough using your hands. (If your dough is too hot, wait for a few minutes until it’s cool enough to handle.)
Assemble Vegan Mochi
Scoop out about 1 tablespoon of red bean paste and place it in the center of the mochi wrapper.
Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together.
Tap the bottom of mochi with cornstarch. Brush the assembled vegan mochi with a brush gently to remove excess cornstarch.
Repeat this process for the rest of the dough and fillings. Serve at room temperate. They can be store in the fridge for up to 2 days.
Notes
- It’s very important to mix all ingredients THOROUGHLY and make sure everything is completely dissolved. Otherwise, your mochi balls won’t have a smooth texture.
- Avoid stretching the mochi dough too thin. Otherwise, it may tear easily.
Nutrition
Calories: 148kcal | Carbohydrates: 35g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 59mg | Fiber: 1g | Sugar: 23g | Calcium: 4mg | Iron: 1mg
Author: Izzy
Course: Dessert
Cuisine: Japanese
Keyword: Vegan Mochi
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