Vegan Mochi

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Indian Desserts

Vegan mochi

Discover Pinterest’s best ideas and inspiration for Vegan mochi. Get inspired and try out new things.

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MOCHI // full recipe⬇️ Have you ever tried homemade mochi? Because let me tell you, this 5 ingredient recipe makes the softest, chewiest & stretchiest mochi everrrr😍 P.S. I know it’s not the traditional way for making mochi but I found it easier & faster :) ✨INGREDIENTS: - 2/3 cup glutinous rice flour - 3 tbsp cornstarch - 2-3 tbsp white sugar - 1/2 cup soy milk - 2 tbsp vegan butter - filling of choice: whipped cream / ice cream / fruit... ✨INSTRUCTIONS: 1. Combine glutinous rice flour, cornstarch and sugar in a microwave safe bowl. Add soy milk and whisk until smooth. Cover with a microwave safe plastic wrap, poke it a few times and microwave for 3 minutes. 2. Use a hand / stand mixer with a dough hook on low speed to soften the dough until it’s very smooth. Add the vegan butter and

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MOCHI // full recipe⬇️ vegan/dairy-free/gluten-free😍

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Ice cream:
• the hard part of 1 can coconut milk
• 2 Tbsp powdered sugar
• 1 Tbsp defrosted raspberries
• MIX/FREEZE in muffin moles until set
• Dough:
• 1/2 cup (65g) sweet rice flour/glutinous rice flour
• 2 Tbsp sugar
• 3 Tbsp Defrosted raspberries
• 1/4 cup + 1 Tbsp (70ml) water
• MIX/HEAT UP whilst stirring constantly to create a sticky dough (takes 2-3mins)/DUST a working surface with corn starch/DIVIDE into six/ADD the ice cream and fold/KEEP in the freezer and let it thaw 20mins before eating

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If you grew up in an eastern Asian country I’m sure you’ve had this very special treat in Asian bakeries- Mochi bread! It’s like a hybrid of Asian mochi + western bread, it has the crisp crust and hearty structure like bread but the moist, chewy, and stretchy center like mochi 🤤💜✨ These mochi bites themselves are completely sugar free because I wanna keep them versatile and suitable for more dietary needs. For those want a little more sweetness, I paired them with a vegan salted caramel sauce🍯 it’s sooo rich, creamy, sweet but with just a little salty kick 🤌🏼💋 💜TO MAKE: 250 g Purple sweet potato 45 g tapioca flour 30-50 g soy milk, your sweet potato & flour would have different levels of moisture so add a little by little Served with salted caramel by @veganbunnyelle

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♡Glutinous Rice Flour- 45g ♡Corn starch- 10g ♡Sugar- 50g ♡@matcha.cloud.ksa - 2g to 3g ♡VeganMilk- 85g ♡Vegan Butter- 10g 1. In a bowl, Add matcha powder and 30g Warm milk; whisk until no lumps. 2. Add rest of the Milk and Mix until combined. 3. In a pan, Add Glutinous Rice Flour, Corn starch, Sugar and the Matcha milk. 4. Mix until combined without lumps. 5. Add Butter; Mix and cook on low heat until soft dough is formed. 6. Use hand gloves and Knead for 3-5 minutes until stretchy. (It'll be hot, so let it cool a bit and knead by stretching it) 7. Divide the mochi into bite size pieces and coat with corn starch to prevent sticking. 8. Dip in condensed and crushed cookies. 9. Enjoy!💚✨

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