Dragon Fruit Mochi Recipe

Introduction

Dragon Fruit Mochi is a delightful fusion of chewy rice cake and fresh, vibrant fruit. This colorful treat combines the unique texture of mochi with the sweet, tropical flavor of dragon fruit, making it a perfect snack or dessert.

Ingredients

• 120 g glutinous rice flour
• 30 g cornstarch
• 30 g granulated sugar
• 165 ml milk
• 5 g corn oil
• 2 dragon fruits (sliced into cubes, with some made into 10 g dragon fruit juice)
• 1/4 cup coconut flakes

Instructions

1. Step 1: In a bowl, mix the glutinous rice flour, cornstarch, granulated sugar, and milk until smooth. Strain the mixture to achieve a finer texture.
2. Step 2: Cover the bowl with plastic wrap to prevent water droplets, then poke a few small holes in the wrap with a toothpick to allow steam to escape.
3. Step 3: Place the covered mixture in a steamer and steam over medium-high heat for 25 minutes.
4. Step 4: While the dough is steaming, slice the dragon fruit into cubes and extract about 10 g of juice from some of the fruit.
5. Step 5: When the dough is steamed, add the corn oil and dragon fruit juice. After it cools down, wear gloves and knead the dough for about 5 minutes until it becomes elastic by stretching and pulling.
6. Step 6: Divide the dough into 50 g portions. Flatten each piece, place a tablespoon of dragon fruit cubes in the center, then wrap and seal the dough around the filling, shaping it into a ball.
7. Step 7: Roll each mochi ball in coconut flakes before serving.

Tips & Variations

• For a different flavor, substitute dragon fruit with mango or kiwi cubes.
• Lightly dust your hands with cornstarch when shaping the mochi to prevent sticking.
• Serve chilled for a refreshing texture or at room temperature for a softer bite.

Storage

Store mochi in an airtight container in the refrigerator for up to 2 days. To enjoy, let them come to room temperature or warm them briefly in the microwave wrapped in damp paper towel to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen dragon fruit for this recipe?

Fresh dragon fruit is best for maintaining texture and flavor, but frozen fruit can be used if thawed and drained well to avoid excess moisture in the mochi.

Is there a gluten-free version of this dessert?

Yes, this recipe is naturally gluten-free as it uses glutinous rice flour, which does not contain gluten despite its name.

Dragon Fruit Mochi Recipe

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★★★★★

4.8 from 94 reviews

This vibrant Dragon Fruit Mochi recipe combines the chewy, delicate texture of traditional mochi dough with the fresh sweetness of juicy dragon fruit cubes and juice. Steamed to perfection and coated in fragrant coconut flakes, these colorful treats make for a delightful and visually stunning dessert or snack.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 mochi balls (about 50g each) 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mochi Dough

• 120 g glutinous rice flour
• 30 g cornstarch
• 30 g granulated sugar
• 165 ml milk
• 5 g corn oil

Fruit Filling

• 2 dragon fruits, sliced into cubes (or other fruit of your choice)
• 10 g dragon fruit juice (from sliced dragon fruit)

Coating

• 1/4 cup coconut flakes

Instructions

1. Prepare the Mochi Dough: In a mixing bowl, combine the glutinous rice flour, cornstarch, granulated sugar, and milk until you achieve a smooth batter. Strain the mixture through a fine sieve to ensure an even finer texture free of lumps.
2. Prepare for Steaming: Cover the bowl tightly with plastic wrap to prevent condensation from dripping into the mochi mixture. Using a toothpick, pierce a few small holes in the plastic wrap to allow steam to escape during cooking.
3. Steam the Dough: Place the covered bowl inside a steamer set over medium-high heat. Steam the dough mixture for 25 minutes until it becomes thick, translucent, and slightly sticky.
4. Prepare the Dragon Fruit: While the mochi is steaming, cut the dragon fruit into bite-sized cubes and extract about 10 grams of juice from some of the fruit by blending or pressing it gently.
5. Finish the Dough: Once steamed, carefully remove the mochi dough and add 5 grams of corn oil and 10 grams of fresh dragon fruit juice. Let the dough cool enough to handle, then don gloves and knead the dough by stretching and pulling for about 5 minutes until it becomes elastic and smooth.
6. Assemble the Mochi: Divide the finished dough into approximately 50-gram portions. Flatten each portion into a disc, place a tablespoon of dragon fruit cubes in the center, then carefully wrap the dough around the fruit, sealing the edges fully and forming a smooth ball.
7. Coat with Coconut Flakes: Roll each mochi ball in the coconut flakes evenly to create a delicate outer coating that adds a tropical flavor and texture.

Notes

• You can substitute dragon fruit with other fruits like mango or strawberry for different flavors.
• Ensure steam does not drip into the dough mixture by securely covering the bowl with plastic wrap.
• Wearing gloves during kneading prevents the dough from sticking to your hands and helps achieve a smooth texture.
• Serve mochi fresh for the best chewy texture; store leftovers in an airtight container to prevent drying out.
• Adjust sweetness by modifying the sugar amount according to taste.

Keywords: Dragon fruit mochi, steamed mochi, glutinous rice flour dessert, Japanese dessert, coconut coating mochi, fruity mochi recipe