Vegan Coconut Mochi Bites
Sweet glutinous rice flour and coconut milk bake into bite-size mochi with a thin, crisp crust and a chewy center. Egg-free, dairy-free, and mixed in one bowl.
Servings: 48 mochi bites
Calories: 137kcal
Equipment
Ingredients
- 2 cups sweet glutinous rice flour
- 1 cup sugar
- 1 can light coconut milk 400ml
- ¼ cup water
- ½ teaspoon vanilla extract
- ⅓ teaspoon double-acting baking powder
- pinch of salt
- Cooking spray or non-dairy butter to grease your pan
Instructions
- Preheat the oven to 350°F. Grease a mini muffin pan with cooking spray or non-dairy butter.
- Add all the ingredients to a large bowl and mix until smooth. Tip: Shake the can of coconut milk well to mix together the liquid and cream that have separated.2 cups sweet glutinous rice flour, 1 cup sugar, 1 can light coconut milk, 1/4 cup water, 1/2 teaspoon vanilla extract, 1/3 teaspoon double-acting baking powder, pinch of salt
- Fill each cup about ¾ full. Bake for about 45 minutes, until golden brown. Bake in batches until you use all the batter. I baked 2 batches to make 48 mochi bites.
- Cool completely before serving. They will firm up and become chewy as they cool.
Notes
Flour: Use sweet (glutinous) rice flour, such as Mochiko. Regular rice flour will not work.
Coconut milk: Tested with the whole can of light coconut milk, liquid and cream. Readers report full-fat works for a richer bite.
Storage: Cool completely, then store in an airtight container. Keep on the counter 1 day, or in the fridge 3 to 4 days. Re-warm in a toaster oven.
Nutrition
Calories: 137kcal | Carbohydrates: 27g | Fat: 3g | Saturated Fat: 3g | Sodium: 41mg | Potassium: 17mg | Sugar: 25g | Calcium: 7mg