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.

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