It’s mochi made with almond milk! This vegan almond milk mochi only requires 3 ingredients, no-bake, and takes only 10 minutes to make.
Ingredients Used to Make Almond Milk Mochi
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Almond Milk – I used the regular (sweetened) vanilla almond milk. If you are using unsweetened, the mochi will be slightly bland, but the results will be similar.
Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
Cornstarch – for dusting the mochi
How to Make
Easy Vegan Almond Milk Mochi
STEP 1
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with almond milk
STEP 2
Microwave the combined dough in the microwave for 2 minutes. Use a solid metal spoon to stir the cooked mochi mixture so that no lumps are remaining. Return to microwave and heat for additional 1 minute.
STEP 3
You’ll know when the dough is ready when the dough is slightly translucent
STEP 4
Drop the hot mochi dough onto a surface floured with corn starch. Handle with care, or use vinyl gloves, as the mochi dough will be HOT. Unfortunately, you have to work quickly to shape the mochi before they cool.
STEP 5
Use kitchen shears/ scissors to cut the mochi into 5 pieces, and fill with prepared filling such as sweetened adzuki paste. Wrap the mochi dough around the prepared filling and dust the finished mochi with more corn starch
STEP 6
serve when the dough has completely cooled. Enjoy!
Recipe Variations and Optional Add Ins:
- You can add different flavorings to the almond milk mochi dough before cooking. For example, you can add either a teaspoon of coffee extract or espresso powder, cocoa, cinnamon or Cardamom Powder. They’re not typically added in a traditional recipe, but you’re welcome to experiment!
What to use for mochi filling
- Sweetened Red Bean Paste (a.k.a. Koshi An): I eat this stuff by spoonfuls! It’s a versatile ingredient that goes inside my sweet rice mochi recipe as well my tofu mochi recipe, but it’s also used as fillings inside sweet breads, pancakes, cookies and more. You can find Sweetened Red Bean paste in most Asian grocery stores, and online (Amazon). There are Fine and Coarse kinds
or,
- Sweetened White Bean Paste (a.k.a. Shiro An) – the white bean version of the sweetened red bean paste.
More filling ideas
How to Store Almond Milk Mochi
- The mochi can be kept covered at room temperature for up to 24 hours. For longer storage, I would freeze the mochi in a plastic freezer bag or an airtight container, then defrost at room temperature when ready to eat.
- The reason I don’t recommend storing them in the fridge is that mochi usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.
Final Tips
- Use a solid metal spoon (wooden spoons might break!) to stir the cooked mochi mixture so that the cooked and uncooked parts are evenly mixed
- Use a microwave-safe bowl, preferably glass like pyrex
More 3-Ingredient Microwave Mochi Recipes You’ll Love
Easy Vegan Almond Milk Mochi
Ingredients
Mochi Ingredients
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
- 4/5 cup almond milk regular (sweetened)
Other Ingredients
- 1/4 cup corn, potato or tapioca starch
Instructions
Prepare the filling (optional)
- Prepare mochi filling by rolling about 1-2 Tablespoons of sweetened red bean paste into balls. Set aside. If you would like to eat the mochi plain, you can skip this step.
- Sprinkle the starch onto a clean dish or baking pan. Set aside.
Make the Mochi
- In a microwaveable glass bowl (like Pyrex), mix the almond milk with mochiko flour
- Microwave the almond milk-mochi mixture for 2 minutes
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed, about 1 minutes
- Microwave the mochi mixture again, this time for 1 minute. The resulting batter will be thick and slightly translucent.
- Pour the cooked mochi onto the baking pan sprinkled with starch
- Cut the mochi into 6 pieces using scissors
- Eat as is, or fill with prepared bean paste filling. Enjoy!
Nutrition
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