Sweet Mochi Balls

I recently bought glutinous rice flour on amazon because I really really wanted to make mochi. I had previously bought packaged brown rice mochi squares off of iherb, which come super hard and when you cook them, they fluff. This had me craving mochi balls, like the kind of fluffy gooey comforting balls you often find at froyo shops? That kind! Sooo long story short, I bought glutinous rice flour on amazon. And I’m soo glad I did because this is so easy and so yummy. Perfect to top my almost-nightly low cal almond milk ice cream. 

IMG_2431[1]Sweet Mochi Balls

Serves: 1

  • 1/4 cup glutinous rice flour (30 g)
  • 1/4 cup water
  • 1/4 cup stevia
  • 1 tsp coconut oil
  • 1 tsp coconut flour (or flour of choice)

In a bowl, mix the rice flour, water, and stevia. It’ll be soupy and not sweet at all… Microwave for 30 seconds; remove, and stir. Repeat this step for a total of 3-4 minutes. Eventually, a verrrrry thick, gooey, stringy mixture forms. Add the 1 tsp of coconut oil and evenly incorporate it with a spatula. It will take a lot of strength and patience to work it into the dough. Mostly strength XD. Once incorporated, let sit a bit to cool. Remove balls of the dough and roll in a flour of your choice; this way the dough isn’t a gooey mess (the flour dries the outer layer). I used coconut flour because it’s sweet, but any flour is fine.

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  1. AmyNo Gravatar says:

    Hi, What Stevia are you using? The stuff I have is super strong, my eyes near on exploded out of head as I contemplated using a 1/4 cup of it hahahahahaha.

  2. TaniaNo Gravatar says:

    Hi! Thanks for posting the recipe! I am passionate about sugar-free deserts. Recently I tried to make mochi without sugar with plain rice meal.(not your recipe, simply the classic recipe but with no sugar). Sorry to say, but they turned out bitter and hard to eat. Can stevia do the job of making the taste acceptable? Shall I use perhaps a grapes juice instead of water?

    • KimNo Gravatar says:

      Hmm, stevia would probably work! I first experienced that gritty, bitter texture when experimenting with mochi as well. I’d use stevia and make sure you really heat the mixture up so that it comes out smooth and delicious. What brand of the rice flour are you using?

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