Coconut Mochi (糯米滋, Lo Mai Chi) is a silky, tender Cantonese dessert wrapped in shredded coconut with sweet red bean paste inside.
This treat stands apart from Japanese mochi with its softer, more delicate texture and coconut coating. The steamed dough gets folded with coconut oil, portioned, and sealed around smooth red bean paste balls before rolling in shredded coconut. It’s a traditional celebration dessert for the Mid-Autumn Festival, but it works just as well when you’re craving something sweet and a little special.
The process involves steaming a simple batter, cooling it just enough to handle, then shaping each piece around the filling. Plastic wrap and gloves keep the sticky dough manageable, and the coconut coating adds texture and keeps each piece from clinging to its neighbors. You’ll end up with ten tender, coconut-dusted mochi that hold up beautifully in the fridge or freezer.
Coconut Mochi Ingredients: What You’ll Need
This recipe relies on a short list of pantry staples and one key flour that gives coconut mochi its signature chew.
- Glutinous rice flour – the foundation of the mochi dough, creating that tender, stretchy texture without any actual gluten.
- Cornstarch – lightens the dough and keeps it from turning too dense or gummy.
- White sugar – adds gentle sweetness to the dough itself, balancing the richness of the filling.
- Coconut milk – brings moisture and subtle coconut flavor to the batter, though any plant milk works if you prefer.
- Coconut oil – folded into the steamed dough for richness and pliability, making it easier to shape and seal.
- Red bean paste – the classic filling, shaped into balls before wrapping for clean, even portions.
- Shredded coconut – coats each mochi piece, adding texture and keeping the dough from sticking.
How to Make Coconut Mochi with Red Bean Filling
STEP 1: Whisk together the glutinous rice flour, cornstarch, and sugar in a large bowl. Slowly drizzle in the coconut milk while stirring until the batter turns smooth. Run the batter through a sieve, pressing down on any clumps, then repeat twice more until no lumps remain.
STEP 2: Fill a steamer pot with about two inches of water and bring it to a boil. Place the bowl of batter onto the steamer rack, cover, and steam over medium-high heat for 25 minutes. Test doneness by inserting a chopstick into the center—it should come out clean.
STEP 3: While the batter steams, divide the red bean paste into ten portions, about one tablespoon each. Roll each portion into a ball, place them on a plate, cover with plastic wrap, and refrigerate until ready to use.
STEP 4: Remove the steamed dough from the heat and let it cool for ten minutes. Add the coconut oil and use a spatula to fold it in. If the oil resists mixing, let the dough cool a bit more, then work it with your hands once it’s cool enough to handle. Fold gently until the oil is fully incorporated.
STEP 5: Line your work surface with plastic wrap and put on plastic or vinyl gloves. Transfer the dough to the surface, fold it a few more times, then shape it into a ball. Wrap it in plastic wrap and refrigerate for 20 minutes to cool further.
STEP 6: Once the dough has cooled, put your gloves back on and divide it into ten even pieces, about 45 grams each. Flatten each piece into a round disk about 3.5 inches in diameter. Place a red bean paste ball in the center, then gather the edges of the dough toward the top and pinch tightly to seal. Roll the wrapped mochi into a round shape, then roll it in shredded coconut to coat completely. Place each finished mochi in a cupcake liner and repeat with the remaining pieces.
Getting the Best Texture in Coconut Mochi
- Sieve the batter thoroughly. Running it through a sieve three times removes any stubborn clumps and ensures a smooth, silky dough after steaming.
- Use plastic wrap and gloves religiously. Mochi dough is incredibly sticky and will cling to bare hands or unlined surfaces, making it nearly impossible to shape without them.
- Seal the dough tightly around the filling. Pinch the edges firmly at the top to prevent the red bean paste from leaking during shaping or storage.
- Let the dough cool before portioning. Warm dough is manageable, but slightly cooler dough holds its shape better and tears less when you stretch it around the filling.
Serving Ideas for Coconut Mochi (糯米滋)
Coconut mochi shines as a standalone dessert, but it pairs beautifully with tea or light accompaniments. Serve with hot jasmine or oolong tea to balance the sweetness and cut through the richness of the coconut oil. Arrange on a platter alongside fresh fruit like mango slices or lychee for a refreshing contrast. They also make a lighter alternative to mooncakes during celebrations like the Mid-Autumn Festival.
Coconut Mochi (Lo Mai Chi) Questions Answered
Can I use a different filling instead of red bean paste?
Absolutely. Mango, sweetened peanut butter, or even Nutella work well as fillings. Just make sure the filling is thick enough to hold its shape when rolled into balls, or it may leak through the dough during wrapping.
Is it possible to make coconut mochi without a steamer?
You can microwave the batter in a heatproof bowl instead. Cover it loosely and microwave in one-minute intervals, stirring between each, until the dough is fully cooked and no longer wet. It usually takes about three to four minutes total.
Why is my mochi dough so sticky? How do I handle it?
Mochi dough is naturally very sticky due to the glutinous rice flour. Wearing plastic or vinyl gloves and lining your work surface with plastic wrap prevents the dough from clinging to everything. Avoid using flour to dust, as it changes the texture.
Are there gluten-free alternatives to glutinous rice flour?
Glutinous rice flour is already gluten-free despite its name. If you can’t find it, sweet rice flour or sticky rice flour are the same product under different labels. There’s no true substitute that replicates the exact chewy, stretchy texture.
How to Store and Reheat Coconut Mochi
Store coconut mochi in an airtight container in the fridge for three to four days. The cold firms up the texture, so reheat each piece in the microwave for about ten to fifteen seconds before serving. This brings the mochi back to room temperature and softens the dough without making it too hot or melting the filling.
For longer storage, freeze the mochi in a single layer on a parchment-lined tray until solid, then transfer to a freezer-safe container or bag. Thaw in the fridge overnight and warm gently before eating. The shredded coconut coating may lose a bit of crispness after freezing, but the overall texture and flavor hold up remarkably well.
Coconut Mochi (糯米滋, Lo Mai Chi)
Ingredients
Equipment
Method
- In a large bowl, mix the glutinous rice flour, cornstarch, and sugar. Gradually pour in the coconut milk while stirring until the batter is smooth. Strain the mixture through a sieve, pressing to remove clumps. Repeat straining two more times to ensure a lump-free batter.
- Add about 2 inches (5 cm) of water to your steamer pot and bring it to a boil. Place the bowl of batter inside the steamer, cover, and steam on medium-high heat for 25 minutes. The dough is done when a chopstick pushed into the center comes out clean.
- While the dough steams, divide the red bean paste into 10 equal pieces, roughly 1 tablespoon (20 g) each. Roll each into a ball, arrange on a plate, cover with plastic wrap, and refrigerate until needed.
- After steaming, remove the dough and let it cool for 10 minutes. Add the coconut oil (or butter) and use a spatula to fold it into the dough. If it's hard to mix, let the dough cool further and knead gently with your hands until the oil is fully blended in.
- Once the dough is cool enough to handle, cover your work surface with plastic wrap and put on plastic or vinyl gloves. Move the dough to the surface, fold it several more times, and shape it into a ball. Wrap in plastic and chill in the fridge for 20 minutes until further cooled.
- When ready, put on gloves again. Divide the chilled dough into 10 equal pieces, about 45 g each. Shape each piece into a flat disk about 3.5 inches (9 cm) wide. Place a red bean paste ball in the center, pull the dough up around the filling, and pinch it closed at the top. Roll to form a smooth ball, then coat thoroughly in shredded coconut and place in a cupcake liner. Repeat for all pieces.
- Serve the mochi at room temperature. Store leftovers in the fridge for 3–4 days or freeze for up to 3 months. If refrigerated, microwave briefly before eating to soften the texture.
