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Perfect Vegan Mochi Recipe

Perfect Vegan Mochi Recipe

Are you longing for a super Vegan Mochi that is just as tasty as regular mochi? If YES, then this vegan mochi recipe is what you’ve been longing for–this is probably the top, almost chewy, and deliciously sweet mochi recipe you’ve ever come across, made from your hands.

You may easily personalize the recipe for strawberry mochi and mochi ice cream or mochi balls. On top of that, the recipe is free of dairy and gluten.

Making vegan mochi is easier than you thought. It may look challenging as it appears fancy but thanks to our helpful tricks and tips, you’ll become a mochi master right away. Once you familiarize yourself with the process, you’ll want to make these again and again.

One element that makes this recipe stand out is the taste and texture of the mochi batter. Combining the perfect ratio of ingredients is essential for creating that sticky, chewy, and fine texture that resembles the Whole Foods and Trader Joe’s version. You may serve this with a matcha latte if you wish.

 

Chewy, fine, and sticky surface with a smooth and tender middle when you take a bite. Great vegan mochi every single time!

WHAT YOU” LL NEED

  • Mochiko/Shiratamako. This is a different flour kind compared to typical rice flour. You may find this variety in Japanese grocery shops or get it from an online supplier on Amazon.
  • You have to use vegetarian/vegan sugar for making this recipe.
  • An ingredient that you don’t use directly in the recipe but you’ll have to dust some of it on your hands to stop them from sticking.
  • Red beans/Azuki beans. You have to prepare a mixture of red beans and sugar to make your sweet azuki paste. Red beans are found in most grocery and health food stores, both offline and online.

You may also add extra food coloring to enhance the appearance of mochi balls with a range of colors.

MAKING THE RED BEAN PASTE

Preparing a vegan red bean paste is a piece of cake: all you need to gather is red beans, sugar and some water.

Place the red beans and the water to a saucepan and bring to a boil for 5 minutes. Remove the water. Add more water and bring to boil for a second time. Cover with the lid and let simmer for 60 minutes or so (the beans have to be easily mashable). Remove the water and stir in the sugar. Keep stirring until you achieve the right texture. Tip: It is suggested that you prepare your azuki paste in advance.

MAKING HOME STYLE VEGAN MOCHI

  1. Combine the mochiko flour, sugar, and water in a microwavable bowl. It is vital to stir everything well until totally dissolved. You may insert some food coloring to the mix to make these look more appealing–I personally use red coloring in these.
  2. Seal the bowl with the plastic film (loosely). Heat at full power for a couple of minutes. Remove from the microwave and combine everything well with a wet spatula. Cover again and microwave for another 30 seconds or until the dough becomes slightly transparent.
  3. Place the dough onto a parchment paper sheet dusted with cornstarch. Dust more cornstarch evenly over the dough’s surface.
  4. Split the dough into 3-4 even pieces and flatten each piece in a rounded patty-like shape. You may use your hands to stretch the dough.
  5. Take out the red bean paste and put it in the middle of the mochi envelope.
  6. Fork the 4 angles of the mochi wrapper and press the rest of the sides together. Serve.

 

TIPS & TRICKS TO MAKE THE BEST VEGAN MOCHI

 

  • It is suggested that you make the Azuki red bean paste in advance and chill in the fridge before preparing your mochi.
  • Use Shiratamako or Mochiko rice flour for making this recipe. If you only have the typical glutinous rice flour, it’s best to make mango mochi instead.
  • Make sure that you combine all these ingredients very well and that everything is totally dissolved without any bits or lumps or else your dough will be grainy.
  • Due to the fact that the dough is quite sticky upon touch, you’ll have to use plenty of cornstarch on its surface to stop it from sticking. However, make sure that the cornstarch layer is thin and even, and avoid overdosing the mochi with cornstarch.

FAQ

VEGAN MOCHI TASTE: HOW DOES IT TASTE LIKE?

Similar to other mochi sweets, vegan mochi also has a special consistency that is often described as chewy, sticky, and rich. It’s very tasty and you’ll soon become hooked!

CAN I PREPARE VEGAN ICE CREAM WITH THIS RECIPE?

Yes, as long as you substitute the azuki bean paste with the vegan ice cream filling.

HOW TO KEEP VEGAN MOCHI? FOR HOW LONG?

You may store your vegan mochi in an air-tight container in the fridge for up to 2 days. However, they are best eaten on the actual date you make them.

If you’ve made this recipe, let me know your results and thoughts in the comments section below!

Top Vegan Mochi Recipe

 

Are you longing for a super Vegan Mochi that is just as tasty as regular mochi? If YES, then this vegan mochi recipe is what you’ve been longing for–this is probably the top, almost chewy, and deliciously sweet mochi recipe you’ve ever come across, made from your hands.

Preparation Time: 10 minutes,           Cooking time: 1 hour,             Total Time: 1 hour & 10 minutes    Servings: 4 mochi balls, Calories: 148

Ingredients

For The Mochi Dough

 

  • 6 tbsp Mochiko or Shiratamako rice flour
  • 2 tbsp cane or other vegan sugar types
  • 6 tbsp water
  • 2 drops food coloring e.g. red (optional)
  • ¼ cup of cornstarch (for dusting)

 

Azuki Red Bean Paste,

  • -⅓ cup red beans, rinsed
  • – ⅓ cup sugar cane
  • -Water

Directions

Make the Azuki Red Bean Paste

 

  1. Place the rinsed red beans and water into a saucepan over medium to high heat.
  2. Bring to a boil and let boil for 5 minutes.
  3. Remove the water, taking the red beans out of the pan.
  4. Place more water and bring to boil for another time. Cover with a lid. Lower the heat and allow to simmer for 1 hour or until you can mash the beans easily with your hands.

Preparing the Vegan Mochi Dough

 

  1. Combine the mochiko, water, sugar, and optional food coloring in a microwavable bowl. Make sure that you whisk everything thoroughly until totally dissolved.
  2. Seal the bowl with cling film or cover with a kitchen towel (loosely).
  3. Place in the microwave at the highest setting for a couple of minutes. Remove it and combine it with a wet spatula. Cover and heat again for half a minute or until the dough gets a tad transparent.
  4. Place the prepared mochi dough onto a parchment paper layer dusted with cornstarch. Dust a light layer of cornstarch onto the dough.
  5. Split your dough into 3 to 4 equal parts and flatten each into a round shape. You may use your hands to stretch the dough out. In case it’s too hot to handle, let it cool down for a few minutes.

Vegan Mochi Assembling

 

  1. Spoon out 1 tbsp of the red bean paste and transfer to the middle of the mochi wrapper.
  2. Fork the 4 angles of the mochi wrapper and press the rest of the sides together.
  3. Dust the butt of the mochi with cornstarch and take a brush to brush away any excess cornstarch.
  4. Repeat this procedure for making the remaining dough and filling. Allow to set and serve at room temperature or keep in the fridge for up to 2 days.

 

Let me know in the comments how it turned out for you? Also be sure to check our other cool mochi recipes, like mochi waffles and mochi donut.

5/5 (2 Reviews)

What do you think?

Written by Emily

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