4 Ingredient Coconut Mochi

How to make a 4 ingredient coconut mochi recipe using real coconut milk. Using the microwave method means it takes less than 10 minutes!

Course Dessert

Cuisine Asian

Keyword coconut mochi, mochi

Prep Time 10

Cook Time 3

Total Time 13

Servings

Calories 98kcal

In a bowl, mix the glutinous rice flour and monk fruit sweetener with a whisk.
Add coconut milk and water to the dry mixture and whisk until smooth with no lumps. The batter should be slightly runny.
Cover the bowl tightly with cling wrap and poke 15 holes in it using a toothpick. Microwave on high for 2 minutes.
Remove and knead the mixture with a wooden spoon. Cover again with cling wrap and microwave for another 30 seconds.
Add 1 tablespoon of coconut oil and knead again. Continue kneading until the mochi becomes smooth and stretchy. If the dough is too wet, microwave in 10-second intervals until the texture is right.
Let the mochi cool for 10 minutes.
Dust your working bench, hands, and mochi with tapioca starch. Knead a few times and roll the mochi into a long cylinder.
Use a dough cutter to cut the mochi into pieces, dusting the edges with tapioca starch.
Store in an airtight container at room temperature for 1–2 days. If refrigerated, microwave for 20 seconds to soften before eating.