Vegan mochi are soft, chewy Japanese rice cakes with a sweet filling. Mochi are generally vegan as the dough is made from glutinous rice flour and water. However, some mochi fillings like red bean paste, chocolate, and matcha can contain gelatin, milk or honey.
So, we recommend making your own mochi at home if you really want to ensure that each ingredient is vegan-friendly.
We've made many versions of this Japanese snack using a microwave, steamer or simply on the stove. In addition, we've made lots of different fillings, including strawberry daifuku, green tea mochi, ganache chocolate mochi and more. So, in our guide, we'll teach you our best vegan mochi recipe and give you some filling ideas.
So follow along for the easiest and best results.
![Easy vegan mochi recipe](https://www.honestfoodtalks.com/wp-content/uploads/2023/07/Easy-vegan-mochi-recipe.jpg)
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Vegan Mochi Ingredients
For our vegan mochi recipe, you'll need the following ingredients.
- Glutinous rice flour
- Potato starch
- Water
- Matcha powder (optional)
- Freeze-dried strawberries (optional)
- Cocoa (optional)
Glutinous Rice Flour
Mochiko is the main flour type traditionally used to make this dessert. It yields a smooth and neutral-tasting dough. However, glutinous rice flour is a good replacement for mochiko because it absorbs water better, producing a more springy and chewy dough.
Glutinous rice flour has a mildly sweet and milky taste. Moreover, it yields an elastic dough with a stretchy feel and pliable texture. In addition, you can let the dough sit out for a long time without losing its consistency.
![Glutinous rice flour](https://www.honestfoodtalks.com/wp-content/uploads/2022/08/Glutinous-rice-flour.jpg)
However, this replacement has coarse granules that can easily turn into clumps. Therefore, you must properly stir and blend the batter to combat this issue. The ideal ratio is one cup of water for every cup of glutinous rice flour. Meanwhile, if you use mochiko, add ½ cup of water for every cup of this flour.
Potato Starch
We like to add potato starch to tackle wet, overly sticky dough. This powder will make your dough more elastic and ensure neater kneading. Furthermore, it won't alter the taste of your vegan mochi.
Simply pour ¼ cup of starch onto your work surface before kneading. Alternatively, you can also use cornstarch as a substitute for potato starch.
Water
To achieve a smooth, lump-free dough, you will need hot water. If the water is cold, the dough will turn stiff and coarse. Hot water also improves the flour's viscosity, making it easier to absorb water to form a stretchy texture.
However, avoid boiling water to prevent the dough from becoming too sticky. The ideal water temperature is between 50°C and 60°C. You will need 1 cup of hot water for every cup of glutinous rice flour.
Optional Ingredients for Mochi Dough
You can take your mochi dough to the next level by adding different flavours and colours to it. Here are some of our favourites.
Matcha Powder
Adding matcha to vegan green tea mochi is the perfect way to elevate your dessert. However, your dough will taste different depending on the type of matcha you use.
We recommend using ceremonial-grade matcha powder, which offers an intense grassy taste and sweet undertones. Furthermore, this grade doesn't taste as bitter as the culinary-grade version.
You will need ½ tablespoon of matcha powder for every 1 cup of flour. If you prefer it darker, add another half tablespoon of matcha powder into the mix. However, don't use more than one tablespoon to avoid an overpowering flavour that drowns out the taste of other ingredients.
![Sifting matcha through a fine mesh sieve](https://www.honestfoodtalks.com/wp-content/uploads/2023/05/Sifting-matcha-through-a-fine-mesh-sieve.jpg)
Freeze Dried Strawberries
For a fun and fruity twist, throw in some freeze-dried strawberries. You get soft, chewy strawberry daifuku with a sweet, tender, fruity core. It basically tastes like chewing a juicy strawberry covered in marshmallows.
To make strawberry mochi, you need 1 cup of small strawberries. Be sure to cut each fruit in half to get cute, small balls when you cover it with red bean paste and mochi dough later.
Alternatively, you can incorporate the strawberries into the dough. First, blend 1 cup of strawberries until you get a soft puree. Then, mix the puree with 1 cup of flour. Stir and blend until you get a clear, lump-free batter.
![Fresh strawberry](https://www.honestfoodtalks.com/wp-content/uploads/2022/05/Fresh-strawberry.jpg)
Cocoa
Consider adding cocoa powder to the mix if you are craving chocolate. We recommend using vegan cocoa powder to make the dough for our vegan mochi recipe.
For 1 cup of glutinous rice flour, you need two tablespoons of cocoa powder. You also need ¼ cups of white sugar, 1 cup of hot water, and 1 cup of almond milk to balance out the bitter taste of the cocoa. Mix the flour, water, sugar, and cocoa powder in a bowl to make the dough. Then, add the almond milk and stir everything until you get a smooth batter.
![Easy vegan mochi recipe](https://www.honestfoodtalks.com/wp-content/uploads/2023/07/Easy-vegan-mochi-recipe-360x360.jpg)
Easy Vegan Mochi Recipe
Ingredients
- 1 cup hot water
- 1 cup glutinous rice flour
- ¼ cup white sugar
- ¼ cup potato starch
- Your choice of filling
Cooking Instructions
- Mix the glutinous rice flour and white sugar in a microwave-safe bowl. Then, add water and stir the mixture well.
- Wrap the bowl with plastic wrap. Cook the mixture for 1 minute in a microwave on full power.
- Take the mixture out and stir everything. Rewrap the bowl before cooking the mixture for another minute. If the mixture doesn't appear translucent, microwave it for 30 seconds more until you get the desired result.
- Dust the working surface with potato starch before dropping the dough on it. Use a rolling pin and stretch the dough. Sprinkle more starch onto the dough and roll it again. You can also knead the dough using your hands instead if you prefer.
- Then, press a cookie cutter on the dough to get round shapes. Otherwise, you can also use a dough knife to cut it roughly into equal-sized pillows.
- Stretch the dough with your hands before putting one scoop of your filling in the centre.
- Finally, pinch the dough to seal the filling and refrigerate the treat before serving.
Recipe Notes
- Use potato starch sparingly. Too much starch on the dough can make it hard to seal the filling.
- Add ½ tablespoon of ceremonial-grade matcha powder for extra flavour and colour.
- Use hot water that is about 50°C (120°F). Hot water incorporates better with the glutinous rice flour compared to cold water. However, avoid using boiling water as it may immediately cook the glutinous rice flour when poured over.
- Make sure to knead the dough while it is still warm, as it will gradually become harder as it cools.
Nutrition
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and is only a rough estimate.
Cooking Tips
In some cases, you might get a dough that is too sticky. However, you can solve this problem by spreading and sprinkling more potato starch onto it. Be sure that your hands and working surface are free from moisture.
You can wrap the dough in plastic wrap to prevent it from sticking to the rolling pin. Alternatively, rub a few drops of vegetable oil on your palms before kneading.
![translucent mochi dough](https://www.honestfoodtalks.com/wp-content/uploads/2023/07/translucent-mochi-dough.jpg)
The dough can lose its elasticity and become less stretchy if it has excess moisture. To solve this issue, add 1 to 2 tablespoons of glutinous rice flour and cook the dough in the microwave again for 1 minute. Repeat this step until you get the desired texture.
On the other hand, a lack of water can turn the dough hard. If this happens, add 1 to 2 tablespoons of water and microwave the dough for 30 seconds. Repeat this step until you get a stretchy dough.
You can keep these snacks in an airtight container. It will last two days at room temperature and up to 3 days when chilled. You can also freeze your vegan mochi in the freezer for up to 2 weeks.
![How to fold vegan mochi](https://www.honestfoodtalks.com/wp-content/uploads/2023/07/How-to-fold-vegan-mochi.jpg)
Furthermore, you can make the mochi dough and refrigerate it for up to 2 weeks. Whenever you need to use it, microwave the dough on medium heat for 30 seconds to soften its texture.
Experiment with different natural dyes to create an array of colourful mochis at home.
Vegan Mochi Fillings
For the fillings, we’ve picked 5 of our favourite recipes to show you.
Red Bean Paste
Red bean paste, or anko, is made from crushed adzuki beans. Because of its soft texture and subtle nutty, sweet taste, it is the perfect filling for vegan red bean mochi. Furthermore, it goes well with flavourful vegan mochi ingredients like dried strawberries or matcha powder.
This filling is often used for Asian snacks like mooncakes and dorayaki. But we particularly love to use it as a wrapping for the dried strawberries in daifuku.
It's simple to make your own homemade red bean paste.
![tsubuan red bean paste recipe various texture](https://www.honestfoodtalks.com/wp-content/uploads/2021/07/tsubuan-red-bean-paste-recipe-various-texture.jpg)
Making red bean paste is simple. First, cook 1 cup of adzuki beans with 4 cups of water and ½ cup of white sugar over medium heat until they boil. Once the beans turn soft, remove the water and crush everything into a paste.
If you're out of red adzuki beans at home, swap this vegan mochi ingredient for red kidney beans. Kidney beans are less sweet than red adzuki beans, so you need 1 cup of white sugar for 1 cup of these beans to get a sweet paste.
It is also best to refrigerate the paste for 1 to 2 hours before using it. This will give you a vegan red bean mochi with a mildly chewy centre and gummy bite.
Vegan Chocolate Mochi
Our vegan mochi recipe also pairs well with chocolate fillings. In fact, we have made chocolate mochi filled with creamy chocolate ganache that instantly melts in one bite. However, you must alter some ingredients to make a vegan chocolate mochi.
You need 1 cup of chopped vegan white or dark chocolate and 1 cup of almond milk to make the chocolate ganache fillings. First, cook these vegan mochi ingredients over medium heat until you get a smooth, clump-free white cream. Then, refrigerate it for 1 hour before moulding the chocolate into small, firm balls.
![ube mochi matcha and chocolate](https://www.honestfoodtalks.com/wp-content/uploads/2023/07/ube-mochi-matcha-and-chocolate.jpg)
Using vegan dark chocolate will give you a richer and more bitter taste. If you don't like this intense flavour, add one tablespoon of sugar when cooking the chocolate to balance the taste.
Additionally, you can swap almond milk with coconut milk to make this vegan chocolate mochi. Using coconut milk yields a delicious chocolate ganache with a subtle tropical and nutty aftertaste.
Vegan Mochi Ice Cream
Another versatile filling for this Japanese snack is ice cream. Thanks to the invention of mochi ice cream, we now enjoy many vegan mochi ice cream recipes. The potential flavour combos and tastes are limitless.
Some vegan mochi ice cream recipes use vegan matcha ice cream, blueberry ice cream, and no-churn coconut milk ice cream. You can also wrap these fillings with red bean paste for a sweet and nutty taste.
Remember to keep these ice creams in an airtight container in the freezer. A loose container seal can cause tiny crystals to form around and inside the ice cream, resulting in coarse and grainy ice cream.
Fresh Mango
If you've never tried this Japanese snack with a tangy twist, consider using fresh mango as a filling. The smooth yet firm texture of mango also makes it easy to wrap these fruits with dough.
To make mango mochi, chop the fruit into tiny cubes or use a sphered fruit scoop. If the fruit is too soft and hard to work with, keep them in the fridge for a more rigid texture.
Almond Paste
Almond paste is widely used in many European-style desserts and pastries. Its smooth texture resembles peanut butter, and its taste is subtly sweet and bitter. If you buy pre-made paste from the store, always check its ingredients. Some contain egg whites and gluten that don't suit the vegan diet.
To be safe, we suggest you make this paste at home:
- First, blend 1 cup of blanched almonds in a food processor until it turns powdery.
- Then, mix 1 cup of granulated sugar with 1 cup of water in a saucepan. Cook everything to a boil before simmering for 4 minutes. Keep stirring the mixture to remove lumps for another 4 minutes.
- Turn the heat off and add the powdered almonds. Stir and cook the mix on medium heat for 1 to 2 minutes. At this point, you will have a light beige mixture with a mildly coarse texture.
- Let the paste cool before transferring it into an airtight container.
You can substitute the granulated sugar with 1 cup of maple or brown sugar syrup. Furthermore, add one tablespoon of almond or vanilla extract to elevate your paste's overall aroma and taste.
![Green Tea Mochi Fillings](https://www.honestfoodtalks.com/wp-content/uploads/2022/08/Green-Tea-Mochi-Fillings.jpg)
If you enjoyed our vegan mochi recipe, subscribe to us on YouTube for more delightful Asian desserts. Next, check out our guide on how to make mochi using traditional ingredients.
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