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Coconut Red Bean Mochi

Chewy, soft and pillowy – those coconut red bean mochi are one of the most loved asian desserts. Easy to make, vegan, and gluten-free they are parcels of joy in the mouth.

Coconut red bean mochi

Known as Nuòmǐ cí in mandarin, those coconut red bean mochi are made with glutinous rice. With a rich oriental history, each culture has its own variation. We have mochi from Japan, Nuòmǐ cí from China and Gyeongdan from Korea. Well, as you can see, Asians love their glutinous rice! And rightly so, as it is delicious!

This asian pastry is the perfect sweet ending for your asian inspired gatherings. Do not forget to also check out our other recipes. Click here to discover our twist on the Vietnamese Bahn Mi, which will pair perfectly with those mochi.

Tips & Tricks

  • Working with glutinous rice can be really sticky, to make it easier to handle, simply wet your hands with some water as you go
  • Storage: Keep the mochi in an airtight container on your countertop for 2-3 days. Line your container with parchment paper to prevent them from sticking.
  • Filling ideas: The sky is the limit here. Red bean filling has always been my ultimate favorite, but you can opt for; black sesame paste, fresh mango, matcha, lotus paste, custard, strawberries and cream, etc

Coconut Red Bean Mochi

Course: Something Sweet, DessertDifficulty: Easy


Prep time


Cooking time


Total time




  • 190g (1 ½ cup) glutinous rice flour

  • 35g (¼ cup) cornstarch

  • 60g (¼ cup) caster sugar

  • 350g (1 ½ cup) coconut milk

  • 2 tbsp non-flavored vegetable oil

  • 100g (1 cup) desiccated coconut

  • Red bean paste


  • In a large heatproof bowl, combine the glutinous rice flour, cornstarch, sugar, coconut milk and vegetable oil
  • Cover the bowl with a tea towel or heatproof plastic wrap and set aside
  • Over medium high heat, bring a pot of water to a boil or you can use a steamer
  • Place the bowl of glutinous rice mixture into the pot with the lid on and let the mixture steam for 20mins, stirring the mixture halfway through with a pair of chopsticks
  • Once steamed, remove the bowl from the pot and stir the mixture with a pair of chopsticks until it has cooled down to the touch
  • Transfer out the mixture onto a tea towel or a piece of parchment paper and knead the mixture for 3-4 minutes until it forms a smooth and homogenous dough
  • Take 1 tbsp of glutinous rice dough and using your fingers flatten it into a circle
  • Wrap the glutinous rice around 1 tsp of red bean paste forming it into a ball
  • Coat with desiccated coconut and set onto your serving dish
Recipe inspired by The Woks of Life
Alison Signature

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