If you're a fan of traditional Japanese sweets, or just looking for a new dessert to add to your repertoire, this easy microwave coconut mochi with black sesame filling is a must-try. This twist on the classic Japanese treat combines the chewy texture of mochi filled with a creamy and nutty black sesame center, with the crunchy coating of coconut flakes in every bite. In this post, we'll walk you through each step of the recipe, so you can recreate this amazing dessert in your own kitchen. Enjoy!
Ingredients Used to Make Microwave Coconut 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!!!
- 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.
- Coconut Milk - Coconut milk is a creamy and dairy-free alternative to traditional milk, made from the grated meat of mature coconuts. With its rich and tropical flavor, it goes terrifically with the mochi dough contributes an amazing flavor. I used full fat, canned coconut milk, but you're also welcome to low fat coconut milk, or other dairy free milk like almond or cashew milk.
What I used for Filling
You can use any mochi filling of choice, such as store-bought red bean paste, white bean paste, or homemade mung bean paste.
In this recipe, I’m using an Easy 3-Ingredient Black Sesame Paste Filling (recipe here). 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.
Step by Step
How to Make Coconut Mochi in the Microwave
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with sugar (I used raw cane sugar)
Add coconut milk
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 with coconut flakes
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 5 pieces
Wrap the mochi dough around the prepared filling.
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 Microwave Coconut Milk Mochi
- The mochi can be kept covered at room temperature for up to 24 hours, or in the fridge for up to 1 day. 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 long term 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 Coconut 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
Coconut Mochi Made in the Microwave
- ½ cup mochiko flour, sweet rice or glutinous rice flour
- 1 Tbsp granulated sugar , or a sugar free alternative, such as granulated monk fruit sweetner
- ½ cup coconut milk , full fat or reduced fat
- 5 Tbsp Easy 3-Ingredient Black Sesame Paste for Mochi , or other mochi filling of choice (see notes*)
- ½ cup dried coconut flakes
- Prepare mochi filling by using a cookie scoop to portion about 1-2 Tablespoons of sweetened sweetened black sesame paste into balls. Keep in the fridge until ready to use. If you would like to eat the mochi plain, you can skip this step.
Make the Mochi Dough
- In a microwaveable glass bowl (like Pyrex), mix the glutinous rice flour, sugar and coconut milk.
- 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 on top of the coconut flakes, 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 5 pieces using kitchen shears or scissors
Wrap with Filling
- Use a small cookie scoop to portion out about 1-2 Tablespoon scoops of the black sesame paste and wrap the mochi dough around it, pinching the end of the dough with your fingers to seal.
Leave a Reply