Are you looking for a simple but oh-so-decadent mochi recipe that's sure to be a family favorite? Look no further than raspberry chocolate mochi! This beautiful treat is filled with a soft and creamy chocolate hazelnut center that is gluten-free and vegan diet friendly. And it's all prepped in the microwave - with no more than 4 ingredients! With this recipe, you'll have the perfect dessert for any occasion in no time. Plus, there are plenty of filling variations you can try to make it even more special. Let's get started making raspberry chocolate mochi today!
Ingredients Used to Make Raspberry Chocolate 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 🙂
- 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!!!
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe.
- Sugar of Choice – I used monk fruit sweetener in this recipe to keep this recipe low-sugar and low carb, but raw cane sugar, coconut, date, and maple sugars are perfectly acceptable substitutes.
- Raspberry Puree - We'll need raspberry puree for this recipe. To prep, first blend the raspberries (thawed if frozen) in a small blender. Remove the seeds from the puree by scraping the puree over a fine-meshed sieve.
What I used for Filling
In this recipe, I’m using a vegan chocolate hazelnut spread Nutiva. You can also use Nutella. To easily portion out the filling to be used in the mochi, I like to use a small cookie scoop, and pre-scoop out the filling before use.
More Raspberry Recipes (HERE)
Step by Step
How to Make Raspberry Chocolate Mochi in the Microwave
Prep the raspberry puree by blending the raspberries in a small blender. Remove the seeds from the puree by scraping the puree over a fine-meshed sieve.
NOTE: ⅔ cup of raspberries will yield about ½ cup of raspberry puree
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with sugar (I used raw cane sugar) and the raspberry puree.
Microwave the combined dough in the microwave for 90 seconds
Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
Return to microwave and heat for additional 1 minute. You'll know when it is ready when the dough is slightly translucent
Scrape the hot mochi dough onto a baking pan greased with olive oil.
NOTE: 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.
Use kitchen shears/ scissors to cut the mochi into 6 pieces
Wrap the mochi dough around the prepared filling.
Recipe Variations and Optional Add Ins:
- You can add different flavorings to the mochi dough before cooking. For example, you can add either a teaspoon of coffee extract or espresso powder, or cocoa powder. They're not typically added to a traditional recipe, but you're welcome to experiment!
Different Mochi Filling Options
If you want to enjoy mochi with a variety of fillings, there are many fun and delicious mochi filling options to choose from. Here are some ideas!
- Shiro-an (sweetened white bean paste) – on Amazon, here, or here's a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
- Koshi-an (sweetened red bean paste) – on Amazon, here
- Mung Bean paste - sweet and delightfully yellow, homemade mung bean paste is a perfect mochi filling for those who are looking for a healthier bean paste alternative. Here's my 2-Ingredient mung bean paste recipe here
How to Store Raspberry Chocolate Mochi
- The mochi can be kept covered at room temperature for up to 12 hours and in the fridge for 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 for more than 24 hours 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 for Raspberry Chocolate Mochi
- 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
Vegan Raspberry Chocolate Mochi with Chocolate Hazelnut Filling
- 6 Tbsp chocolate hazelnut spread of choice , or other mochi filling of choice (see notes for tips*)
Make the Mochi Dough
- Prep the raspberry puree by blending the raspberries (thawed if frozen) in a small blender. Remove the seeds from the puree by scraping the puree over a fine-meshed sieve. NOTE: ⅔ cup of raspberries will yield about ½ cup of raspberry puree
- In a microwaveable glass bowl (like Pyrex), mix the glutinous rice flour, sugar and the raspberry puree.
- Microwave the mochi mixture for 90 seconds.
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Microwave the mochi mixture again, this time for 60 seconds.
- Pour the cooked mochi onto the baking pan lightly greased with oil, and flatten using the palm of your hands once it cools enough to handle. The mochi dough will be HOT. Either use gloved hands, or wait until it cools enough to handle.
- Cut the mochi into 6 pieces using kitchen shears or scissors
Wrap with Filling
- Wrap the mochi pieces around the prepared filling (about 1-2 Tablespoon sized portions of chocolate hazelnut spread ), and pinch the ends of the mochi dough to seal.TIP: Use a small cookie scoop to easily portion out the filling to be used in the mochi