• Alicia Ann Lip

Vegan Matcha Mochi Cubes (gluten-free, dairy-free)

These are one of my favorite snacks and dessert toppings, which is insanely easy to make. I like to eat them as a snack while binge-watching my dramas and also adding them to my frozen nana ice cream and smoothie bowls for extra chewiness and texture. Now, all you need is a pot on a stove to make these. No oven, steamer, microwave required.

Here are the ingredients:

  • 1 cup glutinous rice flour (gluten-free)

  • 1 tsp of matcha powder (optional)

  • 1/2 cup organic cane sugar

  • 1/2 cup of soy milk (or other nutmilks)

  • 3/4 tsp of baking powder

  • Potato starch for dusting and kneading


Place all of the above ingredients into a large bowl and whisk well, make sure that there is little lumps in sight, although they would be dissolved once you heat the mixture on the stove. Pour whisked mixture into a pot and simmer over medium low heat for about 2-3 minutes or so. You will start to see the mixture becoming stickier and the mochi will be done once the mixture start pulling away from the pot into a thick and sticky dough. Turn off the heat.

Dust potato starch onto your workstation for kneading. Place the dough over dusted potato starch worktop and let it rest for 4-5 minutes to cool off and easier to work with when kneading. Start kneading once the mochi dough is slightly cooled for 2-3 minutes.

The more you knead the chewier it becomes. Now flatten the dough with a rolling pin or just with your bare palms. Leave about 1cm thickness and let the mochi cool further at room temperature for 8-10 minutes before placing into the fridge. Let the mochi set in the refrigerator for an extended 20-30 minutes before slicing with a sharp knife.

You will noticed now that the mochi dough is firmer and more bouncy. Dust your knife with potato starch to prevent sticking. Slice into 2x2cm cubes and shake off excess potato starch. Enjoy with your vegan yogurts or smoothie bowls! You can store them up to 24 hours in the fridge.

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