Looking for a delicious and easy-to-make dessert that's perfect for any occasion? Look no further than almond butter mochi made in the microwave! This tasty treat is a twist on the classic Japanese dessert that combines the chewy texture of mochi with the nutty flavor of almond butter. And the best part? It can be made in just a few minutes using your microwave!
Ingredients Used to Make Almond Butter 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. You can even use water.
- 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.
- Almond Butter - Almond butter is a creamy and nutritious spread made from ground almonds. I used this one, but can also use other natural nut butters like pecan butter, walnut butter, cashew butter, mixed nut butter, or even seed butter like sunflower. So many choices!
Step by Step
How to Make Almond Butter 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) and almond milk.
Add the almond butter
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 5 pieces
Wrap the mochi dough around a 1-2 Tbsp sized scoop of almond butter. Pinch the ends to seal, and place the seam-side down.
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, cocoa, cinnamon or Cardamom 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
- Vegan Chocolate Custard - this chocolate custard filling is perfect for taking your mochi to the next level. Its rich flavor will satisfy your sweet tooth and leave you craving more.
How to Store Almond Butter Mochi
- The mochi can be kept covered at room temperature for up to 24 hours, and in the fridge for an additional 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.
- 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
Healthy Almond Butter Mochi made in the Microwave
- ½ cup mochiko flour, sweet rice or glutinous rice flour about 70 g
- 1 ½ Tbsp granulated sugar , or a sugar free alternative, such as granulated monk fruit sweetner
- ½ cup almond milk, regular milk or water
- 2 Tbsp almond butter , 32 g
- 5 Tbsp almond butter , cooled in the fridge for at least 2 hours
Make the Mochi Dough
- In a microwaveable glass bowl (like Pyrex), mix the glutinous rice flour, sugar and almond milk.
- Whisk in almond butter
- 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 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 mochi filling (in this case, almond butter) and wrap the mochi dough around it, pinching the end of the dough with your fingers to seal.TIP: For softer mochi fillings like nut butters, custard or ice cream, it helps to pre-portion out the filling and keep it in the freezer for 1-2 hours before use. The frozen filling is easier to handle and will keep your hands mess-free.
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