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snowskin mooncake

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A snowskin mooncake recipe made for first-timers! This no-bake dessert recipe features a soft, chewy, QQ outer layer made with a rice flour mixture (similar to mochi), with a smooth mung bean paste filling and optional salted duck yolk for an extra layer of flavor.

I used my chef and dietitian training to test this recipe extensively to find the best methods for a delicious result. You can follow the detailed step-by-step photos or skip straight to the printable recipe!

A close-up of five intricately designed snowskin mooncakes on a white plate. The mooncakes have ornate patterns and come in different colors: a green one with a dragon design, a white one with Chinese characters meaning "mid-autumn," an elegant pink and white gradient rabbit-shaped one, and two white ones with traditional Chinese patterns.

Mooncakes are traditionally gifted to loved ones during the Mid-Autumn Festival (中秋節).

The snow skin type (called bīng pí yuèbǐng, 冰皮月餅 in Mandarin), like this one has become popular in recent years because they're a lot easier to make at home.

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✨ why you'll love this recipe

  • It's a lot easier to make than traditional mooncakes from Hong Kong or the flakey Taiwanese ones
  • It's no-bake!
  • I put my dietitian hat on and used cooking methods and filling ingredients with protein, but you can fill it with any type of filling you enjoy
  • They look beautiful
  • There are layers of flavors (subtle sweetness, nutty, and savory)

If you're into desserts made with sweet rice flour (mochiko), I think you'll also love these mochi muffins.

In case you're curious about the significance of mooncakes during the Mid-Autumn Festival, which is during a full moon on the 8th month of each year (according to the Lunar Calendar) – It's no coincidence that mooncakes from various Asian cultures are typically round, like a full moon.

In Taiwan, the circular shape also symbolizes togetherness with family.

📋 key ingredients

The filling ingredients are shown at the top, all with labels with a dark blue outline, while the wrapper (snow skin) ingredient labels have a pastel green outline.

A flat lay of the snowskin mooncake recipe ingredients (filling and wrapper) with labels.

filling

  • dried peeled mung beans - can be found at Taiwanese and Chinese grocery stores (such as 99 Ranch), or online at Weee! (affiliate link)
  • salted duck egg yolks (frozen) - can be found at Taiwanese and Chinese grocery stores (such as 99 Ranch), or online at Weee!
  • other pantry ingredients - granulated cane sugar, salt, canola oil, and water

wrapper

  • sweet rice flour (mochiko) - also called glutinous rice flour (even though it doesn't contain gluten!). You can find it at your local Japanese, Taiwanese, Korean, and Chinese grocery stores, or online (paid affiliate link).
  • regular rice flour - this is different than sweet rice flour and is needed so the mochi-like skin isn't too sticky. You can also find this at your local Taiwanese and Chinese grocery stores (such as 99 Ranch), or online (paid affiliate link).
  • corn starch - other recipes use wheat starch, but corn starch works equally well and is a more common pantry item in the US
  • whole milk
  • other pantry ingredients - granulated cane sugar, sweetened condensed milk (you only need a little), and canola oil
  • optional ingredients for fun colors - matcha powder (paid affiliate link) for green, grated beets, dragon fruit powder, or natural food dye for red/pink

See the recipe card for quantities.

📖 variations

Swap out the filling for your favorite. Some common ones include:

  • custard
  • red bean paste - you can use pre-made ones online (paid affiliate link) to save a step!
  • lotus seed paste

🔪 instructions

I’m going to go through each step in detail below, including step-by-step photos of how to shape the mooncakes. In a hurry? You can jump straight to the printable recipe.

prepare the filling

important day before prep: make sure to soak 7 ounces of mung beans in water overnight, or for at least 6 hours.

A 4-image collage showing recipe steps – Step 1: Dry skinless mung beans soaking in water in a covered deli quart containe. Step 2: Top down view of a wok with a wire rack and filled with water, and another image of soaked mung beans in a small saucepan. Step 3: Drained mung beans in a mesh strainer above a small baking dish set in the wok steamer. Step 4: The mung beans with water in the baking dish.

Drain and rinse the soaked mung beans, then transfer to a small baking dish and add the water.

To steam, place a metal steam rack inside a 14-inch or larger wok. Add water to the wok until it’s just below the top of the steam rack. Then, place the baking dish with the mung beans and water on top of the steam rack.

Alternatively, the mung beans can be simmered in a small 1.5-quart saucepan, covered.

A 4-image collage showing – Step 5: The wok steamer setup covered, with the mung bean and water mixture inside. Step 6: Mochiko (sweet rice flour) in a small nonstick skillet. Step 7: Cindy stirring the mochiko with a spatula. Step 8: Cindy pressing the steamed mung beans between her fingers to test the texture.

Cover the wok with a domed lid and turn the heat on high until the water boils, then reduce the heat to medium-low. Steam for 20 minutes and turn off the heat.

While the mung beans steam, toast 15 grams of sweet rice flour in a small skillet over low heat, stirring occasionally, for about 2 minutes. Set aside for dusting the mooncakes.

The cooked mung beans should squoosh easily between your fingers when done.

A 4-image collage showing recipe steps – Step 9: Cindy sprinkling salt, sugar, and oil over a small baking dish filled with steamed skinless mung beans. Step 10: Cindy stirring the mixture with a small spatula. Step 11: The mixture is added to a nonstick skillet. An optional step shows Cindy pressing the mixture through a fine mesh strainer for a smoother filling. Step 12: Cindy stirring the wet mixture in the skillet.

Transfer the steamed mung beans to a medium (11-inch) non-stick skillet. Cook over medium heat to dry, stirring constantly with a silicone spatula, about 15 minutes.

A 4-image collage showing the stages of making mung bean paste filling in a nonstick skillet – Step 13: the paste is still fairly wet and sticks to the silicone spatula. Step 14: the paste looks dryer and thicker, but still sticks to the spatula. Step 15: it starts to look smoother and moves as a mass of dough. Step 16: the paste now has a smooth, viscous texture and doesn't stick to the spatula.

The filling will slowly become smoother and paste-like.

At this point, turn the heat down to medium-low and continue to stir until the paste becomes dough-like and no longer sticks to your spatula, about 20 more minutes.

A three-panel image shows, from left to right, the texture of mung bean paste when it's ready, mung bean paste smoothed out in a baking dish and cut into squares, and Cindy covering the baking dish with its lid.

As you can see in the photo above, the paste is a lot smoother now.

Transfer to a rectangular baking dish, distribute evenly with a spatula, and score the filling into 12 square portions. Cover and allow to cool for 10 minutes.

pro tip

Scoring the filling here will allow it to cool a lot faster! However, you'll want to start shaping the filling while it's still warm to the touch.

prepare the wrapper dough

Prepare the snow skin wrapper dough while the filling cools.

A 4-image collage showing recipe steps –S tep 1: Cindy pouring dry ingredients like rice flour into a medium mixing bowl, labeled "wrapper: dry ingredients." Step 2: Cindy stirring the dry ingredients in the bowl with a whisk. Step 3: Wet ingredients added to the bowl, labeled "3 wrapper: wet ingredients." Step 4: Cindy using a whisk to mix the batter until smooth.

In a microwave-safe medium mixing bowl, whisk the remaining 35 grams of sweet rice flour, rice flour, corn starch, and sugar until thoroughly combined.

Add the milk, condensed milk, and canola oil to the bowl of dry ingredients and whisk until the ingredients are well combined.

A 4-image collage showing recipe steps – Step 5: Mixing bowl with the mixed wrapper ingredients, covered with a plate, labeled "5 cover to microwave.” Step 6: Top-down view of the 'cooked' snowskin wrapper dough. Step 7: Cindy mixing the dough with a silicone spatula. Step 4: Cindy kneading the dough in the mixing bowl, labeled “8 wrapper: knead dough.”

Cover the bowl with a microwave-safe plate and microwave for about 2 minutes or until the dough becomes mostly opaque and has a firm gel texture (keep in mind the time may vary by microwave).

Stir the dough with a spatula to allow for quicker cooling.

A 4-image collage showing recipe steps – Step 9: Cindy holding the wrapper dough while wearing gloves and kneading it above a mixing bowl. Step 10: Cindy holding up the kneaded dough to show the smooth texture. Step 11: Cindy rolling the dough into a log shape on a wooden surface. Step 12: Rolled out dough covered with plastic wrap.

Once cooled to the touch, knead the dough until it is smooth. Using the palm of your hands, roll it out into a log shape.

To prevent the dough from drying out, make sure to cover it with plastic wrap if not used right away.

A 4-image collage showing recipe steps – Step 13: Dough is rolled into a log and cut in half. Step 14: The log-shaped dough is roughly cut into even pieces. Step 15: Small dough pieces are weighed on a scale. Step 16: Filling portions are weighed and rolled out into balls.

To portion for the smaller 'mini' mooncake molds (sold as '25-gram' ones):

Cut the dough into 12 portions. Weigh each portion on a kitchen scale. Each one should be 20 grams. Roll each piece into a ball, then set it aside, and cover with plastic wrap.

Once the filling is cooled to the touch, weigh each portion on a kitchen scale. Each one should be 15 grams. Roll each piece into a ball, then set aside, and cover. 

wrapper to filling amounts based on mold sizes

25-gram mold size (traditional pattern example - affiliate link):

  • with 1 yolk
  • wrapper size (by weight): 20 grams
  • filling size (by weight): 15 grams

in between 25-gram to 50-gram mold size (rabbit mold design example - affiliate link):

  • with 1 yolk
  • wrapper size (by weight): 20 grams
  • filling size (by weight): 15 grams

25-gram mold size (traditional pattern example & rabbit mold design example - affiliate link):

  • no yolk
  • wrapper size (by weight): 25 grams
  • filling size (by weight): 25 grams

50-gram mold size (dragon mold design - affiliate link):

  • with 1 yolk
  • wrapper size (by weight): 30 grams
  • filling size (by weight): 20 grams

mooncake assembly

A 4-image collage showing snowskin mooncake assembly steps – Step 1: Cindy's gloved hand holding a flattened, disk-shaped piece of the mung bean filling. Step 2: A salted duck egg yolk placed in the middle of the flattened mung bean filling. Step 3: Cindy folding the mung bean paste around the egg yolk. Step 4: Cindy rolling the filling into a smooth, round ball.

Start by flatting a portion of the mung bean paste filling with the palm of your hand. Place one salted duck egg yolk in the center and wrap the paste around the yolk.

Gently roll it in between your palms to form a ball. Repeat this step for 11 more portions.

A 4-image collage showing snowskin mooncake assembly steps – Steps 5 to 8 show the wrapper dough flattened with a small rolling pin into a 3-inch diameter disk shape, the round filling placed in the center of the wrapper, the wrapper flipped over and smoothed over the filling, and Cindy smoothing the sides with her thumb and index fingers.

Place a portion of the snow skin dough on a flat surface and flatten it with the palm of your hand. Roll the dough out into 3-inch diameter wrappers, with the edges slightly thinner than the center.

Place the filling in the center of the wrapper and gently fold the outer edges of the wrapper over the ball. Gently push the sides so the wrapper sticks to the filling without air pockets.

A 4-image collage showing recipe steps – Step 9: Hands pinch the top of a snowskin mooncake dough ball. Step 10: Hands shape the filled dough ball on a wood cutting board. Step 11: Top and bottom view of smooth, round dough ball, showing the bottom with fold marks. Step 11: Cindy dipping the dough ball into toasted sweet rice flour.

Then, pinch the ends of the wrapper together to seal. Roll the mooncake into a ball.

Lightly dust the ball with the toasted sweet rice flour.

Four-step process of assembling snowskin mooncakes – Step 12: Cindy inserting a design plate into the mold. Step 13: Cindy placing the ball-shaped mooncake into the mold, with the smooth-side facing the pattern. Step 14: Cindy gently smoothing out the bottom surface of the dough in mold. Step 15: Cindy holding up a mooncake with a detailed flower pattern.

Place it into a mooncake mold, with the smooth side facing the stamp plate.

Place the mold, opening face down, on a clean flat surface and gently press the spring-loaded handle down. Lift the mold while pushing the handle down to release the mooncake.

Keep it covered in a container. 

Close-up of Cindy cleaning the detailed patterns of a plastic mooncake mold with with a long toothpick. Text on the image reads, "clean molds in between use."

If needed, clean the molds in between use with a toothpick.

fun color options

Two close-up images showing different stages of making colorful snowskin mooncake wrappers – the left shows the original white dough with matcha powder and the right shows the dough folded until the green color is blended in. Text on the top left reads, "color option 1."

option 1: Sprinkle each piece of dough with matcha powder, fold the dough, knead, and repeat until the color is distributed evenly.

Two side-by-side images show Cindy cutting two pieces of wrapper dough, one white and the other pinkish red, in half with a knife, then combining a white and reddish piece together. Text in the top left reads, "color option 2."

option 2: You can combine half white and half dyed wrapper dough to make a gradient.

Two side-by-side images show Cindy blending white and pinkish red wrapper pieces, then rolling it into a ball-shape. Text in the top left reads, "color option 2."

Mix to your desired color and roll into a ball.

A two image collage showing gloved hands each holding a snowskin mooncake – the left is green with an intricate dragon design and the right is pink and white with a simpler rabbit design. Text in the upper left corner reads "color options."

The photos above show examples of the different colors.

A two image collage showing Cindy shaping a rabbit-shaped snowskin mooncake without a mold. The left image shows Cindy using a chopstick to shape ears, while the right image displays the finished product with pink ears, black eyes from sesame seeds, and a pink nose, resembling a cute rabbit.

Don't worry if you don't have molds. You can shape mooncakes by hand (I show a cute rabbit shape above). They'll taste equally delicious!

Serve immediately with your favorite tea or share them with loved ones as a gift.

🍲 equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

I found a few different modern mooncake press molds online. They vary in size, from 25-gram ones to 50-grams. The traditional and rabbit patterns will work every year, while I got the intricate dragon one for the year of the dragon.

A tray with four colorful snowskin mooncakes in various shapes and designs sits on a blue surface surrounded by mooncake molds. The mooncakes feature designs in pink, green, and white colors, with intricate patterns including floral motifs and geometric shapes.

❄️ storage

Store the assembled mooncakes in a covered container in the fridge for up to 2-3 days. The wrapper should remain soft, but it'll lose its elasticity (that really satisfying QQ bite).

They don't stand up well to freezing, unfortunately.

💭 Cindy's top expert tip

Have fun making these, knowing they'll taste just as good even if the designs take practice. You can experiment with different fillings, larger molds, or omit the salted yolk based on personal preference.

🍵 more dessert recipes

Here are more Taiwanese and East Asian desserts to try.

👨‍🍳 COOKING WITH KIDS

What can kid chefs help with?

  • help with rolling out the wrapper dough
  • assembling the mooncakes
  • shaping the mooncakes, either free-form or with the molds

Let me know if you have any questions in the comments below.

Happy cooking! ~ Cindy 周昀

Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.

A close-up of four intricately designed snowskin mooncakes on a white plate. The mooncakes have ornate patterns and come in different colors: a green one with a dragon design, a white one with Chinese characters meaning "mid-autumn," an elegant pink and white rabbit-shaped one, and an off-white one with a traditional Chinese pattern.
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snowskin mooncake

A snowskin mooncake recipe made for first-timers! This no-bake dessert recipe features a soft, chewy, QQ outer layer made with a rice flour mixture (similar to mochi), with a smooth mung bean paste filling and optional salted duck yolk for an extra layer of flavor.
prep time30 minutes
cook time35 minutes
pre-soak time (non-active)6 hours
total time7 hours 5 minutes
servings: 12 mooncakes
author: cindy chou

ingredients

for the filling

  • 3 ounces skinless dried mung beans, soaked in water for 6 hours or overnight
  • ⅔ cups water
  • 2 tablespoons canola oil
  • 35 grams sugar
  • ⅛ teaspoon Diamond Crystal kosher salt, use half the amount if using sea salt
  • 12 salted duck egg yolks, defrosted

for the skin/wrapper

  • 50 grams sweet rice flour, divided (also called glutinous rice flour or mochiko)
  • 35 grams rice flour
  • 25 grams corn starch
  • 30 grams sugar
  • 135 grams whole milk
  • 15 grams sweetened condensed milk
  • 20 grams canola oil
  • ½ teaspoon matcha powder, optional

*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

instructions

make the filling and toast sweet rice flour

  • Drain and rinse the soaked mung beans, then transfer to a small baking dish and add the water.
  • To steam, place a metal steam rack inside a 14-inch or larger wok. Add water to the wok until it’s just below the top of the steam rack. Then, place the baking dish with the mung beans and water on top of the steam rack. Alternatively, the mung beans can be simmered in a small 1.5-quart saucepan, covered
  • Cover the wok with a domed lid and turn the heat on high until the water boils, then reduce the heat to medium-low. Steam for 20 minutes and turn off the heat.
  • While the mung beans steam, toast 15 grams of sweet rice flour in a small skillet over low heat, stirring occasionally, for about 2 minutes. Set aside for dusting the mooncakes.
  • Transfer the steamed mung beans to a medium (11-inch) non-stick skillet. Cook over medium heat to dry, stirring constantly with a silicone spatula, about 15 minutes. The filling will slowly become smoother and paste-like. At this point, turn the heat down to medium-low and continue to stir until the paste becomes dough-like and no longer sticks to your spatula, about 20 more minutes. Transfer to a rectangular baking dish, distribute evenly with a spatula, and score the filling into 12 square portions. Cover and allow to cool for 10 minutes.
  • Prepare the snow skin wrapper dough while the filling cools.
  • Once the filling is cooled to the touch, weigh each portion on a kitchen scale. Each one should be 15 grams. Roll each piece into a ball, then set aside, and cover.

make the snow skin dough

  • In a microwave-safe medium mixing bowl, whisk the remaining 35 grams of sweet rice flour, rice flour, corn starch, and sugar until thoroughly combined.
  • Add the milk, condensed milk, and canola oil to the bowl of dry ingredients and whisk until the ingredients are well combined.
  • Cover the bowl with a microwave-safe plate and microwave for about 2 minutes or until the dough becomes mostly opaque and has a firm gel texture (keep in mind the time may vary by microwave). Stir the dough with a spatula to allow for quicker cooling.
  • Once cooled to the touch, knead the dough until it is smooth. Using the palm of your hands, roll it out into a log shape, then cut it into 12 portions. Weigh each portion on a kitchen scale. Each one should be 20 grams. Roll each piece into a ball, then set it aside, and cover with plastic wrap.

adding color to the skin (optional)

  • Sprinkle each piece of dough with matcha powder, fold the dough, knead, and repeat until the color is distributed evenly.

assemble the mooncakes

  • Start by flatting a portion of the mung bean paste filling with the palm of your hand. Place one salted duck egg yolk in the center and wrap the paste around the yolk. Gently roll it in between your palms to form a ball. Repeat this step for 11 more portions.
  • Place a portion of the snow skin dough on a flat surface and flatten it with the palm of your hand. Roll the dough out into 3-inch diameter wrappers, with the edges slightly thinner than the center.
  • Place the filling in the center of the wrapper and gently fold the outer edges of the wrapper over the ball. Gently push the sides so the wrapper sticks to the filling without air pockets, then pinch the ends of the wrapper together to seal. Roll the mooncake into a ball.
  • Lightly dust the ball with the toasted sweet rice flour and place it into a 25-gram (smaller-sized) mooncake mold, with the smooth side facing the stamp plate. Place the mold, opening face down, on a clean flat surface and gently press the spring-loaded handle down. Lift the mold while pushing the handle down to release the mooncake. Keep it covered in a container.
  • Repeat steps 1-4 above for the remaining mooncakes. If needed, clean the molds in between use with a toothpick.
  • Serve immediately with your favorite tea or share them with loved ones as a gift.

notes

Please refer to the recipe post above for step-by-step photos, FAQs, and pro tips.
filling quantity: This recipe may yield extra mung bean paste filling, depending on how much water evaporates during the cooking process.
salt – This recipe uses Diamond Crystal kosher salt since it has lower sodium levels per volume, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores or online. *If using sea salt, use half of the amount listed in the recipe.
storage: The assembled mooncakes can be stored in a covered container in the refrigerator for 2-3 days. The wrapper should remain soft but will lose some of its elasticity. Extra mung bean paste filling can be stored in an air-tight container and frozen for up to 3 months.
course: Dessert
cuisine: Chinese, East Asian, Southeast Asian, Taiwanese
difficulty: moderate
tried this recipe?Please consider Leaving a Review~!

🌡️ food safety

  • Don't soak the mung beans longer than overnight at room temperature, otherwise, they may start to ferment
  • Wash hands before handling ready-to-eat foods and ingredients, such as the wrapper dough and cooked filling ingredients
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Always have good ventilation when using a gas stove
  • See more guidelines at USDA.gov.

shaved ice (Taiwanese baobing lychee dessert)

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Lychee shaved ice (Taiwanese baobing) is the perfect light and refreshing dessert for any season, but especially summer! It features scoops of fluffy ice topped with homemade ginger syrup, diced pink pineapple, and fresh lychees to enjoy as a fun and elegant treat.

Through multiple rounds of testing, I've crafted this recipe to taste just like a traditional golden and delicious bao bing in Taiwan. Get started with easy step-by-step instructions (just like my cooking classes) for how to make this restaurant-quality dessert at home!

A bowl of shaved ice topped with several whole lychee fruits and a generous amount of diced pineapple, then topped with osmanthus and ginger syrups.

Taiwanese shaved ice is called chhoah-peng in Taiwanese Taigi, sometimes spelled “tsua bing” (礤冰) or bàobīng (刨冰) in Mandarin, Chinese.

I made this recipe to replicate the same traditional tsua bing served at a well-known restaurant, 百葉溫州餛飩 (Yes Wonton), located in Tamsui District, Taipei, Taiwan. This dish, called 荔枝桂花冰 (lychee and osmanthus ice) was even featured on local news 12 years ago, and then again a year ago by a local.

With this easy recipe for shaved ice, you don’t need to travel all the way to Tamsui, Taiwan to try it now (though, I can’t wait to go to the restaurant the next time I’m visiting family there)!

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✨ why you'll love this recipe

  • Shaved ice is a sweet, light, and refreshing dessert that's simple yet exciting, with layers of flavors and textures!
  • This easy recipe features light and fluffy ice made with pureed lychees, lightly floral sweet osmanthus syrup, and fresh chopped pineapple. I also include a homemade ginger syrup, which is a must-have topping for all types of Taiwanese shaved ice recipes!
  • I share my no-fail method for how to quickly peel and deseed fresh lychees.
  • The homemade ginger syrup is sweet and robust, with a hint of spice - but not hot! It's great to make ahead and have ready to use.
  • The flavor combination is my favorite of any lychee dessert!
  • Serve frozen bao bing as a unique kid-friendly treat, or for a familiar but elevated dessert that adults will love!

It's such a beloved dish that I even served another traditional version at our wedding! A task that involved asking a friend to ship their large, industrial traditional machine to the wedding venue. Worth it!

serving suggestions

Feeling extra fancy? Top it with bright, sweet, and fruity fresh aiyu jelly and you’ll feel like you’re in Taiwan. It’s the perfect flavor combo!

Serve it at the end of a hotpot party or enjoy it after a satisfying meal of mifen (Taiwanese stir-fried rice noodles). The refreshing treat is delightful after a warm and cozy meal!

💭 how is baobing different

Chhoah-peng (or bàobīng or tshuah ping) is typically made with just water. But after several tests, I decided to blend the lychees into the ice itself to make the pucks. Along with my flavorful upgrade, this recipe also differs from other types of shaved ice in two main ways:

  1. texture - Taiwanese shaved ice can be very finely shredded – fluffy and powdery like snow – similar to other types of Asian shaved ice like Filipino and Hawaiian-style snow cones. However, some Taiwanese vendors that have been around for generations may serve the ice with more texture, similar to an Italian granita.
  2. add-ons - those snow cones are usually topped with just a sweet flavored sugar syrup. But bao bing and others like Japanese kakigōri use syrups and chopped fresh toppings.

💭 where to find a Traditional Taiwanese shaved ice machine

I searched different places and even considered buying one from Taiwan and packing it in my luggage. Thankfully, I found a smaller traditional machine online. It just needs a voltage transformer to work in the US.

You'll see the exact one in the equipment section and the step-by-step photos below.

📋 key ingredients

This recipe requires only 7 ingredients (including just water!), all which can easily be found at most Asian grocery stores (paid link).

Labeled ingredients for lychee shaved ice over a pink background. Clockwise from the top: bowls of light brown sugar, water, a osmanthus syrup bottle, half of a pink pineapple, diced pineapple, fresh ginger, fresh lychees in a bowl, and a bowl of cane sugar.
  • lychees - when available I prefer ‘Kaimana’ lychees because they’re large, sweet, and extra juicy and have an easy-to-peel, thin red skin with a small pit.
  • ginger - freshly peel the ginger for the best and strongest flavor.
  • sugar - use both granulated cane and light brown sugar to make the ginger syrup. Together they give the syrup a deep, rich sweetness that balances the spicy ginger.
  • osmanthus syrup - a great shortcut is to use store-bought osmanthus syrup. It’s priced well online and saves so much prep time. This specific one tastes really good, similar to homemade syrup.
  • pineapple - the sweeter the better, but any fresh pineapple is great.

See the recipe card for quantities.

📖 substitutions

  • lychee substitute -  instead of fresh lychee you can use drained canned lychee, though it will taste a lot sweeter.
  • light brown sugar substitute - use more granulated cane sugar instead. I tested this recipe both ways and it tastes good without light brown sugar too.

📖 variations

  • deluxe - use pink pineapple (paid link) as I did in this recipe for that extra pop of color. The pink pineapples also have a mellow sweetness that pairs well with lychee and the osmanthus syrup!
  • extra luxurious - add a few scoops of aiyu jelly for another texture layer. It’s so good with this recipe!
  • other toppings - if you prefer other fruits, you can try a more modern strawberry baobing recipe topped with sweetened condensed milk, the same ginger syrup, and pudding. Another traditional version is topped with boiled peanuts, mung beans, red beans, tang yuan (sweet rice balls), and whatever other sweet/savory-ish additions you like.
  • kid-friendly - set up a toppings station and let them choose what to add to the tshuah ping. Make sure to serve the lychees deseeded.

See this roundup of more East Asian desserts for more sweet inspiration!

🔪 instructions

I'll show each step of how to make Asian shaved ice in detail below, including step-by-step photos of how to peel and deseed lychees. In a hurry? You can jump straight to the printable recipe.

how to peel fresh lychees

Wash 20 large lychees with cold water, drain, and allow to air dry on a clean kitchen towel.

Shaved ice recipe step 1: Cindy holding a fresh lychee upright with both hands. A white label in the top left corner reads "1 peel lychee" in black text.

Peel the 20 lychees. To peel, hold each lychee upright with both hands.

Shaved ice recipe step 2: Cindy piercing the top of a fresh lychee widthwise with her thumbnail.

Pierce the top widthwise with your thumbnail, or carefully with a small pairing knife.

Shaved ice recipe step 3: Cindy lightly pressing each side of the cut with her thumbs to pry the lychee peel open. A few more lychees can be seen on the table in the background.

Lightly press each side of the cut with your thumbs to pry the peel open.

Shaved ice recipe step 4: Cindy lightly pressing each side of the cut with her thumbs to pry the lychee peel open, revealing the smooth, translucent white flesh inside.

Now you can easily pull apart the peel from both sides. Twist the peel at the stem to remove it.

Shaved ice recipe step 5: Cindy pulling the peel of the lychee down to remove it from the fruit.

Pull the peel of the lychee down and twist the peel at the stem to remove it.

Shaved ice recipe step 6: A split image showing how to deseed lychees. The left shows hands using kitchen scissors to cut open the top of a peeled lychee. The right shows hands separating a lychee with a visible pit inside. Text at the top left reads "6. lychee ice."

Deseed 15 lychees: To remove the seed, cut the top of the lychee to easily split it open and remove the seed from the center.

Leave 5 whole to use as a topping if you'd like them to keep their round shape.

make the ice

Shaved ice recipe step 7: Peeled and deseeded lychees in a blender cup that's next to a white blender base.

In a blender, add 15 deseeded lychees.

Shaved ice recipe step 8: Top-down view of a blender cup with peeled and pitted lychees immersed in water.

Add 1 cup of water.

Shaved ice recipe step 9: A blender container filled with smoothly blended lychee water sits on a white base.

Then blend until smooth.

Shaved ice recipe step 10: A collage of 2 images with the left side showing a round plastic shaved ice container filled with frothy blended lychee water, placed on a wooden surface. Right side shows a hand placing a lid on the same container. The background includes a teal shaved ice machine partially visible at the top.

Pour the lychee water mixture into 2 ice molds that came with your machine. Cover and freeze, for about 10 to 12 hours.

time-saving tip: To save some prep work and time, you can skip blending lychee with water for the ice pucks. The restaurant version that inspired this recipe uses water only. I tested it both ways and love the added subtle lychee flavor as shown in this recipe! Feel free to try it both ways.

make the ginger syrup and shave the ice

In a small (1.5-quart) saucepan, add thinly sliced ginger from a 2- inch piece, 4 tablespoons of cane sugar, 4 tablespoons of light brown sugar or 黑糖, and 1 cup of water and stir. Bring to a simmer over medium-low heat, then turn the heat to low and simmer for 5 minutes.

Shaved ice recipe step 11: A small saucepan with slices of ginger simmering in a dark sugar water mixture on a stovetop, with small bubbles showing the liquid is lightly simmering. The top left corner has the text, "11. ginger syrup."

While the ginger syrup simmers, prepare an ice bath and cut a small portion of pineapple into ½ cup of bite-sized pieces (about 2½ ounces).

Shaved ice recipe step 12: A medium glass mixing bowl filled with ice cubes and water on a wood cutting board.

In the meantime, prepare an ice bath in a medium bowl with ice and fill ¾ of the way up with cold water if you plan to use the syrup right away.

Shaved ice recipe step 13: Cindy stirring the ginger syrup in a small metal mixing bowl with a white silicone spatula. The bowl is nested inside the ice bath in the glass bowl.

Pour the ginger syrup into a smaller metal mixing bowl, then place the bowl in the ice bath and stir the syrup until it cools down.

note: If making it a day ahead, you can skip steps 4 and 5 – allow the syrup to cool to room temperature and refrigerate in a covered container until ready to use.

Shaved ice recipe step 14: Cindy holding the top of a traditional Taiwanese ice shaver. The device has a blue frame with intricate designs and a hand crank. A block of lychee ice is placed in a container at the top of the machine with a shallow pink bowl underneath. Text on the top left reads, "14. shaving ice."

Transfer the frozen lychee ice from the mold into the shaved ice machine, keeping the second one frozen until needed.

To help release the ice from the mold, keep the mold covered and run the sides under warm water for 10 seconds.

Shaved ice recipe step 15: A collage of 2 images of Cindy using a traditional Taiwanese ice shaver. In the left image, she's pressing the top of the machine down to secure it. In the right image, shaved ice is falling into a bowl below as Cindy turns the lever wheel on the side.

Place a shallow bowl that's at least 6 inches wide (15 cm) under the machine, and run it according to the manufacturer's instructions.

For this specific model, push the top down until you hear a click, then rotate the hand crank wheel on the side to start the shaving.

Shaved ice recipe step 16: A close-up of a shallow pink bowl filled with shaved ice to show the fine texture. A hand is holding the bowl on the side.

Shave the ice into the bowl, slowly rotating the bowl as the ice flakes fall.

Shaved ice recipe step 17: Close-up of the bottom of the shaved ice machine, showing the black knob to adjust the ice thickness.

Check the thickness of the ice flakes and adjust the setting on the machine according to your preference. I prefer the thinnest possible setting.

For this model, you can adjust the thickness by rotating the black knob shown in the photo above.

Shaved ice recipe step 18: A mound of shaved ice in a shallow pink bowl on a wooden table.

As-is, this recipe is two servings and makes a total of 4 cups of lychee shaved ice. It's usually served family style, but you can dish it out in individual smaller bowls with approximately 2 cups each.

assemble the shaved ice

Shaved ice recipe step 19: A two image collage showing the bowl of shaved ice topped with fresh lychee and diced pink pineapple. The left image shows osmanthus syrup being squeezed on top of the ice from a bottle. The right image shows a blue soup spoon drizzling ginger syrup over the bowl of shaved ice.

Top each mound of ice with the remaining 5 lychees, diced pineapple, and 2 tablespoons each of the osmanthus syrup and ginger syrup to start. Taste and add more to your liking.

Shaved ice recipe step 20: A mound of shaved ice with traditional Taiwanese baobing toppings like fresh lychee and pineapple and syrup.

Here's an example of how to plate it like the vendor in Taiwan!

🍲 equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

❄️ storage

Transfer the non-shaved lychee ice pucks to an airtight container or bag, then store in the freezer for up to 2 months.

Store pre-cut pineapple in a covered container in the refrigerator for up to 3 days.

Store any extra ginger syrup in a covered container in the refrigerator for up to 1 week. To store longer, portion it into ice cube trays and freeze, then transfer it to an airtight container or bag and freeze for up to 6 months.

💭 top expert tip

You can make ahead the ginger syrup and lychee ice pucks as noted above. Then, shave the ice fresh when ready to serve.

🥮 more Asian dessert recipes

Here are more East Asian desserts and Taiwanese baobing recipes to try.

🧑‍🍳 COOKING WITH KIDS

What can kid chefs help with?

  • peeling and deseeding the lychees
  • rotating the bowl while the ice is shaved
  • let kids gather and add their own toppings to create their favorite flavors, buffet-style

Let me know if you have any questions in the comments below.

Happy cooking! ~ Cindy 周昀

Want to get recipe updates, pro cooking tips, and nutrition info on East Asian ingredients straight to your inbox? Sign up here for a free PDF with cozy soup recipes.

Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.

A pastel pink bowl filled with shaved ice, lychee fruit, and diced pink pineapple on a light pink surface. The lychee and pineapple pieces are dispersed evenly across the mound of ice.
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shaved ice (Taiwanese baobing with lychee)

Lychee shaved ice (Taiwanese baobing) is the perfect light and refreshing dessert for any season, but especially summer! It features scoops of fluffy shaved ice topped with homemade ginger syrup, diced pink pineapple, and fresh lychees to enjoy as a fun and elegant treat.
prep time10 minutes
cook time5 minutes
freeze time10 hours
total time10 hours 15 minutes
servings: 2 servings (2 cups each)
author: cindy chou

ingredients

for the ice

for the ginger syrup (yields extra)

  • 2- inch piece ginger, thinly sliced
  • 4 tablespoons granulated cane sugar
  • 4 tablespoons light brown sugar or 黑糖
  • 1 cup water, plus extra for ice bath
  • 2 cups ice, optional

for the toppings

  • 5 large lychees peeled, about 3 ounces (optional: deseed, though they look prettier whole)
  • 2 tablespoons osmanthus syrup
  • ½ cup diced pink pineapple, about 2½ ounces (substitute: regular pineapple)

*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

instructions

prepare lychee ice for shaving

  • In a blender, add 15 peeled and deseeded lychees with 1 cup cold water. Blend until smooth.
  • Pour the lychee water mixture into 2 shaved ice molds that came with your machine. Cover and freeze, about 10 to 12 hours.

make the ginger syrup

  • In a small (1.5-quart) saucepan, add the sliced 2- inch piece ginger, 4 tablespoons granulated cane sugar, 4 tablespoons light brown sugar or 黑糖, and 1 cup water and stir. Bring to a simmer over medium-low heat, then turn the heat to low and simmer for 5 minutes.
  • In the meantime, prepare an ice bath in a medium bowl with 2 cups ice and fill ¾ of the way up with cold water if you plan to use the syrup right away.
  • Pour the ginger syrup in a smaller metal mixing bowl, then place the bowl in the ice bath and stir the syrup until it cools down. If making it a day ahead, you can skip steps 4 and 5 – allow the syrup to cool to room temperature and refrigerate in a covered container until ready to use.

assemble the shaved ice

  • Transfer the frozen lychee ice from the mold into the shaved ice machine, keeping the second one frozen until needed. To help release the ice from the mold, keep the mold covered and run the sides under warm water for 10 seconds.
  • Shave the ice into a shallow bowl (at least 6-inches wide), slowly rotating the bowl as the ice flakes fall. Check the thickness of the ice flakes and adjust the setting on the machine according to your preference. I prefer the thinnest possible setting.
  • Top the mound of ice with the remaining 5 large lychees peeled, 2 tablespoons osmanthus syrup, ½ cup diced pink pineapple, and ginger syrup to taste (about 2 tablespoons to start).

equipment and highlighted ingredients

A matte blue nutribullet blender on a wood counter.
convenient blender
Cindy using a traditional Taiwanese and Japanese shaved ice machine with a hand crank on a wood counter.
shaved ice machine, *needs a voltage transformer to work
voltage transformer
ice puck molds, comes with shaved ice machines
Kitchen sheers with coasted white handles laid flat over a white background.
kitchen scissors
Top down view of a chefs knife.
chefs knife
Top down view of a large wood cutting board.
cutting board

notes

Please refer to the recipe post above for step-by-step photos on how to peel fresh lychee and pro tips.
substitutions & variations:
  • lychee substitute - instead of fresh lychee, you can use drained, canned lychee, though it will taste a lot sweeter.
  • light brown sugar substitute - use more granulated cane sugar instead. I tested this recipe both ways and it tastes good without light brown sugar too.
  • deluxe - use pink pineapple as I did in this recipe for that extra pop of color. The pink pineapples also have a mellow sweetness that pairs well with lychee and the osmanthus syrup!
  • extra luxurious - add a few scoops of aiyu jelly for another texture layer. It’s so good with this recipe!
  • other toppings - if you prefer other fruits, you can try a more modern strawberry shaved ice topped with sweetened condensed milk, the same ginger syrup, and pudding. Another traditional version is topped with boiled peanuts, mung beans, red beans, tang yuan (sweet rice balls), and more.
storage:
Transfer the lychee ice pucks to an airtight container or bag, then store in the freezer for up to 2 months.
Store pre-cut pineapple in a covered container in the refrigerator for up to 3 days.
Extra ginger syrup can be stored in a covered container in the refrigerator for up to 1 week. To store longer, portion it into ice cube trays and freeze, then transfer to an airtight container or bag and freeze for up to 6 months.
course: Dessert, street food
cuisine: East Asian, Taiwanese, Taiwanese American
difficulty: easy
tried this recipe?Please consider Leaving a Review~!

💭 faq

Does Taiwanese shaved ice have dairy?

Sometimes, but this recipe is dairy-free. It's also a gluten-free, nut-free, and vegan-friendly iced dessert – as a registered dietitian nutritionist, I kept this in mind when developing the recipe!

Can you re-freeze shaved ice?

Unfortunately, no. It's definitely best to enjoy Taiwanese baobing with freshly shaved ice. The fluffy ice will fuse together and just turn into a block of ice if frozen in the freezer.

🌡️ food safety

  • Wash hands before touching ready-to-eat ingredients like the lychee shaved ice blocks and toppings.
  • Don't leave food sitting out at room temperature for extended periods.
  • See more guidelines at USDA.gov.

easy aiyu jelly 愛玉: Taiwanese dessert and bubble tea topping

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This easy aiyu jelly is an unforgettable Taiwanese dessert that’s light, refreshing, and perfect on a hot summer day. Traditionally sold in food stalls and night markets in Taiwan, this naturally made jello-like dessert can be enjoyed in multiple ways. 

Serve it with ice and lemon honey water or as a topping in a bubble tea drink! I'll walk you through all the steps (with photos) so that you can make aiyu just like the ones in Taiwan – golden and delicious.

Scoops of aiyu jelly in a blue bowl with a white porcelain spoon, topped with lime juice, honey, and a slice of lime.
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✨ why you'll love this recipe

Ai yu jelly 愛 玉 (chí-á in Taiwanese, or ài yù in Mandarin, Chinese) is one of Taiwan’s most notorious desserts! Its delicate flavor pairs effortlessly with so many different flavor profiles as a topping, and the soft and tender texture makes it a favorite treat! 

recipe highlights

  • Delicious and cooling
  • Enjoyed in a variety of ways
  • Pectin (in aiyu) is a source of fiber
  • It's plant-based

In this recipe, it's served traditionally - with honey lemon (or lime) water and ice - for a refreshing jelly citrus dessert. 

You can serve it alongside boba (this version uses fresh taro), or as a light snack with mini mochi muffins. 

💭 what is aiyu jelly made of?

Aiyu jelly is a completely natural jelly-like dessert that’s made from the seeds of the creeping fig plant (awkeotsang) - commonly found in Taiwan and other East Asian countries. When the seeds meet friction in cold hard (high in mineral content) water they start to release pectin, which is the special element that creates the jelly texture. 

interesting fact: It’s believed that one day in the 1800s a Taiwanese merchant discovered aiyu when cooling himself off on the banks of a creek. He thought he saw ice floating down the creek, but found out there were fig vines growing waterside and when they combined with the lapping cold water, they created jelly!

Top-down view of dried aiyu jelly fig seeds in a small, clear bowl over a pale yellow background.
Creeping fig plant (awkeotsang) seeds.

It's also known as “ice jelly” in different Asian countries.

🍧 how to enjoy aiyu

The most common and traditional way to eat it is how I made it in this recipe: with the honey citrus topping. It also tastes amazing in lighter flavored bubble teas, such as honey green tea, passion fruit green tea, and lemon honey boba.

In more traditional Taiwanese shaved ice, aiyu is a loved topping – I always request it when it's available!

Thankfully, it pairs well with a lot of different cold Taiwanese desserts and drinks, like Taiwanese apple cidra soda. It also makes a great palate cleanser after eating savory dishes like stir-fried water spinach (morning glory), stir-fried spinach, or vegetable mei fun noodles. 

A glass of bubble tea with aiyu as a topping and a boba straw in front of a bowl of scooped traditional aiyu.
Aiyu jelly bubble tea using honey green tea. The naturally dyed fabric shown is from IROCOH.

📋 key ingredients

There are very few ingredients in this recipe, but cold hard water with high mineral content might be the most important one! Make sure you use hard water or store-bought mineral water - see below for more details.

Aiyu jelly recipe ingredients laid out on a pale yellow background and individually labeled, with an important note: must use hard water or store-bought mineral water.
  • aiyu fig seeds (dried awkeotsang creeping fig fruit) - I used ½ of a pack from Yun Hai. These seeds may have higher pectin content than other store-bought seeds. When using seeds from a different store, follow the package instructions for the hard water-to-seed ratio. You can find aiyu seeds in well-stocked Taiwanese or Chinese grocery stores like 99 Ranch Market or online (paid link). I’ve seen it online at Weee! at times as well (paid link).
  • cold hard water - since aiyu jelly seeds need the minerals in hard water to interact with in order to form pectin (which gives it that delicate jelly consistency), you need to use tap water that has a mineral content of at least 100 ppm. If your water doesn't have at least 100 ppm, you can use store-bought mineral water such as Evian or Fuji water.

note: you can also get canned versions of aiyu, but the texture is slightly different. Canned versions are usually firmer (closer to a stiff jello) than freshly made aiyu. 

lemon honey water ingredients

  • honey
  • warm water
  • lemon or lime slices - for topping, optional
  • fresh lemon/lime juice - both limes or lemons work based on personal preference. Lemon juice will have a mellower flavor. I like to switch it up from time to time.
  • ice - for serving

See the recipe card for quantities.

📖 substitutions

There aren't any good substitutions. The water-to-seed ratio may differ based on the types of seeds you use, but the recipe and instructions will remain largely the same.

Also, although it has a gelatinous texture, it doesn't contain gelatin. That means aiyu is naturally vegan and you can swap out the honey for another vegan-friendly sweetener (like a simple syrup) to use as the topping.

📖 variations

The lemon honey water is the traditional way of serving aiyu over ice (it's especially refreshing in the summer!), but you can make toppings with different flavor profiles if you'd like.

  • green tea - make the honey lemon water with green tea instead of water. It'll add another layer to the flavors.
  • fruity - add crushed/muddled (or sliced fruit) to the top of your jelly. It'll provide more texture and fruity flavor.
  • boba or tapioca pearls - Due to its neutral flavor, it will pair well with most types of bubble teas. I recommend it with passion fruit green tea.

🔪 instructions

I’m going to go through each step in detail below, including step-by-step photos of how to make fresh aiyu. In a hurry? You can jump straight to the printable recipe.

This recipe makes 6 servings (about 1 cup each).

pro tip 1: Before you start, make sure to wash your hands and a large mixing bowl with soap and water to make sure there are no oily residuals. Any leftover oils can sometimes prevent the pectin from the aiyu fig seeds from forming.

To begin, check your tap water hardness (mineral) level. It needs to be at least 100 ppm for aiyu seeds to form pectin. It is important to note that filtered water will not work for this recipe. If your water is less than 100 ppm, you can use store-bought mineral water like Evian or Fuji water.

Recipe step 1: Cindy placing the mesh spice bag into a small cup (or mason jar) and wrapping the edges of the bag over the rim of the cup, with a small bowl of aiyu seeds on the side.

Place a fine mesh pouch (or spice bag) into a clean small cup or mason jar, then wrap the edges of the pouch over the rim of the cup. This will help to hold the pouch open.

Recipe step 2: Cindy using a small spatula to scoop aiyu seeds into the mesh spice bag that's held open with a small mason jar.

Fill the pouch with 19 grams of aiyu seeds (about 3 tablespoons and 2 teaspoons). Note: the quantity will depend on where the seeds are from. Follow package directions accordingly.

Recipe step 3: Cindy holding the mesh spice bag and pushing the aiyu seeds inside to the bottom of the bag.

Remove the pouch from the cup and push the aiyu seeds inside to the bottom of the bag.

Recipe step 4: The mesh spice bag filled with aiyu seeds and tied shut at the top, leaving 2 inches (50 millimeters) of space between the knot and the seeds.

Tie a knot at the top of the pouch.

pro tip 2: leave 2 inches (50 millimeters) of space between the knot and the seeds so that there's room for the seeds to move around when you rub them in mineral or hard water.

Fill a clean large mixing bowl (make sure there are no oily residues in the bowl – if so, wash with soapy water and dry before using) with cold hard water.

Recipe step 5: Cindy using both hands to rub the aiyu seed filled mesh bag in a large bowl of clear hard (mineral) water.

With clean hands, place the pouch into the water so that it’s fully submerged, and gently rub the aiyu seeds inside of the pouch.

Recipe step 6: Cindy using both hands to rub the aiyu seed filled mesh bag in a large bowl of now translucent pale yellow hard (mineral) water.

The rubbing motion is similar to as if you were hand washing a towel. Gently squeeze the outside of the pouch every so often to release the pectin into the water.

Recipe step 7: Cindy using both hands to rub the aiyu seed filled mesh bag in a large bowl of translucent yellow hard (mineral) water.

Continue the rubbing motion for about 5 minutes.

Recipe step 8: Cindy holding the top of the mesh bag with one hand while squeezing out pectin from the aiyu seeds with the other hand, over a large bowl of freshly forming jelly.

You’ll notice the water will begin to turn a light golden color and become more slippery and viscous.

Cindy holding the aiyu seed filled mesh bag above the bowl of fresh forming aiyu to show the slippery pectin on the outside of the bag.

At this point, the outside of the pouch will feel slippery.

Recipe step 9: Cindy holding the top of the mesh bag with one hand while gently squeezing out pectin from the aiyu seeds with the palm of her other hand, over a large bowl of freshly forming jelly.

Remove the pouch from the water and give it one last squeeze to release the remaining pectin and liquid into the bowl.

Recipe step 10: Freshly solidified aiyu jelly in a large glass mixing bowl on a wood cutting board.

Set the bowl aside and allow the aiyu to set (20 minutes to up to 2 hours depending on the water you use). To quicken the process, place the bowl in the refrigerator.

pro tip 3: The amount of time it takes for your aiyu jelly to set will depend on a few factors: the water hardness, the aiyu seeds used, and your room climate/temperature. 

Using water with a hardness of 160ppm in moderate California temperatures, it takes just 25 minutes to set at room temperature.

If you find that yours is taking longer, you can place the bowl in the refrigerator to quicken the process.

Scooping fresh aiyu step 1: Cindy scooping freshly formed aiyu jelly a turquoise Asian soup spoon.

Once the jelly is set it should jiggle when you move the bowl and look like a gelatin, but softer.

Scooping fresh aiyu step 2: Cindy scooping fresh aiyu jelly up from a large bowl using a turquoise Asian soup spoon.

Cut it or scoop with a spoon into serving bowls.

Look at that soft jelly texture and translucent golden color of fresh aiyu!

A close up view of fresh aiyu jelly in a turquoise Asian soup spoon to show the translucent, pale golden color and texture.

🍯 lemon honey topping

To serve it the traditional way, top it with a lemon and honey syrup. The amount of sweetness in this recipe is similar to "30% sweet" when ordering drinks/desserts at Taiwanese tea shops in the US.

In a small bowl, mix 3 tablespoons of honey and 3 tablespoons of warm water together until the honey dissolves, and then add freshly squeezed lemon juice to taste (about ¼ cup).

Spoon the honey lemon water over each bowl of aiyu with a slice of lemon or lime (optional), and ice. Serve immediately and enjoy!

🧋 more serving suggestions

Try one of the options below and let me know what you think in the comments section below.

  • in bubble tea (boba)
  • over Taiwanese shaved ice
  • with winter melon tea
  • in passion fruit green tea
  • with Taiwanese apple cidra soda (paid link) or a mix of apple cider and sparkling water
Scoops of aiyu in a blue bowl with a white porcelain spoon, topped with lime juice, honey, ice, and a thin slice of lime.

🍲 equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

Equipment can have a big impact on how a recipe turns out, and in the case of this recipe, these items are helpful to have.

Make sure the mixing bowl and container is thoroughly washed with soap and water so there are no oily residues left over to mess with the pectin.

❄️ storage

The formed jelly will only last 1-2 days, so it’s best to eat it fresh. A bowl of freshly form jelly starts to slowly turn back to its liquid form even after a few hours, but don’t worry if that happens – you’ll still have plenty to enjoy.

💭 top expert tip

When rubbing the aiyu seeds-filled pouch in the water, use a gentle washing motion. Avoid over-agitating the seeds since you want to keep the insides of the seeds intact. When broken, the middle of the seeds release a compound that may prevent the jelly from forming.

💭 faq

Is aiyu jelly the same as grass jelly?

No, aiyu jelly and grass jelly aren’t the same thing. Aiyu is made from fig seeds, while grass jelly is made from the Chinese mesona plant. They also have different flavor palettes - the grass jelly has a herbal flavor. 

Why is my aiyu still watery?

It may be a few factors. 1. Check your water mineral level (you can check your tap water hardness (mineral) level here). It needs to be at least 100 ppm for aiyu seeds to form pectin. If it's lower, you can use store-bought mineral water like Evian or Fuji water. 2. There may have been some oil residue left in your mixing bowl, on your hands, or somewhere else the seeds came in contact with. Try to start with clean bowls and hands. 3. It may be too hot. Try placing your bowl of aiyu in the refrigerator to help it set into its jelly texture.

🥢 more Taiwanese favorites

Looking for other nostalgic Taiwanese recipes like this? Try these:

👨‍🍳 COOKING WITH KIDS

What can kid chefs help with?

  • spooning the seeds into the mesh pouch
  • rubbing the aiyu seeds in the water (with hands washed well with soap and water)
  • squeezing the remaining water from the pouch
  • mixing together the lemon honey water

Let me know if you have any questions in the comments below.

Happy cooking! ~ Cin 周昀

Want to get recipe updates, pro cooking tips, and nutrition info on East Asian ingredients straight to your inbox? Sign up here for a free PDF with cozy soup recipes.

Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.

Scoops of aiyu jelly in a blue bowl with a white porcelain spoon, topped with lime juice, honey, and a slice of lime.
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5 from 1 rating

aiyu jelly 愛玉

This easy aiyu jelly is an unforgettable Taiwanese dessert that’s light, refreshing, and perfect on a hot summer day. Traditionally sold in food stalls and night markets in Taiwan, this naturally made jello-like dessert can be enjoyed in multiple ways.
prep time10 minutes
rest time30 minutes
total time40 minutes
servings: 6 servings of 1 cup each
author: cindy chou

ingredients

  • 19 grams aiyu seeds, dried awkeotsang creeping fig fruit, ½ pack from Yun Hai (about 3 tablespoons and 2 teaspoons)
  • 6 cups cold hard water, or see note for tap water, 1.5 liters
  • 3 tablespoons honey
  • 3 tablespoons warm water
  • 3 thin slices of lemon or lime, optional
  • ¼ cup fresh lemon juice, can substitute with lime juice
  • 2 cups ice, for serving, divided

*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

instructions

  • Before starting, check your tap water hardness (mineral) level. It needs to be at least 100ppm for aiyu seeds to form pectin. *Filtered water will not work for aiyu.* If your water is less than 100ppm, you can use store-bought mineral water like Evian or Fuji water.
  • Place the fine mesh pouch into a clean small cup or mason jar, then wrap the edges of the pouch over the rim of the cup. This will help to hold the pouch open. Fill the pouch with 19 grams aiyu seeds (see note). Remove the pouch from the cup, push the aiyu seeds inside to the bottom of the bag and tie a knot at the top of the pouch, leaving 2 inches (50 millimeters) of space between the knot and the seeds.
  • Fill a clean large mixing bowl (make sure there are no oily residues in the bowl – if so, wash with soapy water and dry before using) with 6 cups cold hard water.
  • With clean hands, place the pouch into the water so that it’s fully submerged, and gently rub the aiyu seeds inside of the pouch. The rubbing motion is similar to as if you were hand washing a towel. Gently squeeze the outside of the pouch every so often to release the pectin into the water. Continue the rubbing motion for about 5 minutes. You’ll notice the water will begin to turn a light golden color and become more slippery and viscous.
  • Remove the pouch from the water and give it one last squeeze to release the remaining pectin and liquid into the bowl. Set the bowl aside and allow the aiyu to set (20 minutes to up to 2 hours depending on the water you use). To quicken the process, place the bowl in the refrigerator. See notes below.
  • In a separate container or bowl, mix 3 tablespoons honey and 3 tablespoons warm water until the honey dissolves, then add ¼ cup fresh lemon juice to taste. (The amount of sweetness in this recipe is similar to "30% sweet" when ordering drinks/desserts at Taiwanese tea shops in the US.) Set aside.
  • Once the jelly is set it should jiggle when you move the bowl and look like jelly, but softer. Cut the aiyu jelly or scoop with a spoon into serving bowls. Top with 1 tablespoon of honey lemon water, a slice of lemon or lime (optional), and ice. Serve immediately.

equipment and highlighted ingredients

1 fine mesh spice pouch
Large bowl
Small cup or food container

notes

water - Since aiyu jelly seeds need the minerals in hard water to interact with in order to form pectin (which gives aiyu that delicate jelly consistency), you need to use tap water that has a mineral content of at least 100ppm. Alternatively, you can use store-bought mineral water such as Evian or Fuji water.
aiyu seeds - The aiyu seeds I use in this recipe (from Yun Hai) may have higher pectin content than other store-bought seeds. When using seeds from a different store, follow the package instructions for the hard water to seed ratio.
jelly set time - The amount of time it takes for your aiyu jelly to set will depend on a few factors: the water hardness, the aiyu seeds used, and your room climate/temperature.
Using water with a hardness of 160ppm in moderate California temperatures, it takes just 25 minutes to set at room temperature.
If you find that yours is taking longer, you can place the bowl in the refrigerator to quicken the process.
top tips: 
  • When rubbing the aiyu seeds filled pouch in the water, use a gentle washing motion. Avoid over agitating the seeds since you want to keep the insides of the seeds intact. When broken, the middle of the seeds release a compound that may prevent the jelly from forming.
  • Make sure your hands and all equipment that comes into contact with the aiyu seeds are clean and free from any oily residues prior to use.
storage - Aiyu jelly is best used fresh. Leftovers can be stored in the refrigerator for up to 1-2 days. With time, it will slowly liquify again.
other serving suggestions:
  • In bubble tea (boba)
  • Over Taiwanese shaved ice
  • With winter melon tea
  • With passion fruit green tea
  • With Taiwanese apple cidra soda (affiliate link) or a mix of apple cider and sparkling water
course: Dessert
cuisine: East Asian, Southeast Asian, Taiwanese
difficulty: easy
tried this recipe?Please consider Leaving a Review~!

🌡️ food safety

  • Wash hands before handling the aiyu jelly fig seeds
  • Don't leave food sitting out at room temperature for extended periods
  • See more guidelines at USDA.gov.

27 tasty rice flour recipes (dessert and savory options)

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This recipe roundup contains a curated list of the most delicious and creative rice flour recipes! This list includes many Taiwanese, Vietnamese, Korean, Filipino, Hawaiian, and Chinese recipes and will show you how accessible they are. Not only will I include some of the best recipes using both regular rice flour and sweet rice flour (which are different), but I also list why you might like each recipe. Plus, you’ll walk away from this comprehensive list knowing all about the amazing benefits and uses of rice flour!

A collage of 9 photos of savory and dessert rice flour rices and text, "27 Rice Flour Recipes – desserts and savory recipes that you'll love."
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🍚 what is rice flour?

Rice flour is basically what it sounds like – a flour made of rice! To make rice flour, rice is ground down to a very fine powder to create a naturally gluten-free thickening agent. Under the umbrella of rice flour itself, there are a few different kinds you can use for a variety of recipes. 

Important note – rice flour (粘米粉, zhān mǐfěn in Chinese, sometimes described as long-grain rice powder) is different than sweet rice flour (糯米粉, nuòmǐ fěn in Chinese, also called glutinous rice flour). They have very different applications in recipes.

White, brown, and glutinous rice flour are the three most commonly used, although there are other variants as well.  

  • White rice flour is created by milling long or medium-grain white rice (with no bran). It’s a neutral flavor that can work with most recipes, but it does add a slightly chewy and stretchy texture. 
  • Brown rice flour is produced by milling long or medium-grain whole-grain rice. It’s similar to white rice flour, but its flavor is slightly nutty and more earthy. It’s also a better thickener.
  • Glutinous rice flour is milled with either both long and short grains or only short grains. The grains consist of cooked and dehydrated kernels of glutinous rice. Glutinous rice is higher in starch and is much more chewy, bouncy, and stretchy than the other types. 

Since there are multiple rice flours with different flavors and textures, the versatility of this ingredient really knows no bounds. Today I’m going to share 27 recipes, both savory and sweet, that benefit from the inclusion of rice flour!

✨ what can I use rice flour for?

Rice flour is commonly used in Asian cuisine for both sweet and savory recipes. You can use rice flour for everything from noodles, boba, pancakes, and soups! White rice flour is really good for things like snappy noodles or tempura batter. Its neutral flavor lends itself to recipes that have strong flavors because this rice flour won’t compete with the other flavors. 

Brown rice flour is great for baking because it has that earthy and nutty taste that will pair well with sweets. It’s also a fantastic thickener for soups or stews. Glutinous rice flour, on the other hand, is all about the texture! If you want a bouncy, chewy, QQ texture, this is the rice flour you want. It’s what gives boba and mochi the mouthfeel we all know and love.

If you need sides to go with the recipes I share below, check out these East Asian vegetable dishes.

📋 16 dessert recipes for glutinous rice flour

Here are some of the best dessert recipes that use glutinous rice flour (aka sweet rice flour). Many of these Asian desserts have that "not too sweet" characteristic that you might be looking for, yet they're still delicious! The sweetness can be easily customized to your liking of course.

As a professionally trained chef, I've looked through all these recipes and picked out the reasons you might like them – and listed them in bullet form so you can easily find what you want to try.

mochi muffin (cupcakes) with a magical crust

This recipe is a crowd favorite and is easy to make. As far as baked goods go, mochi muffins are a lot more forgiving when it comes to getting a delicious and tender final product. Make these to share with loved ones and you'll have a line of people asking you for the recipe!

why you'll love this recipe:

  • This might be the best way to package a mochi muffin to get a magical golden crust and bouncy, yet moist center.
  • This recipe is easily customizable with different flavors – try the original, black sesame, matcha, and chocolate (instructions are all in this one recipe)!
  • You can make mini muffins/cupcakes with this recipe too.
  • Easy to make in an oven or air fryer.
  • The recipe guides you through making these with step-by-step photos.
Close up view of stacked mochi muffins in a pink serving plate, with the top one cut in half to show the golden crust on the outside and moist center.
Photo by Cindy Chou at The Sound of Cooking®.
easy mochi muffin (cupcakes) with a magical crust
This easy mochi muffin recipe pairs a chewy (QQ) and magical golden crispy crust with the buttery sweet flavors of Hawaiian butter mochi! These mochi cupcakes are surprisingly easy to make, and you can make them even faster in the air fryer. Oven or air fryer is your choice. I'll show you both ways in this almost failproof recipe.
make these delicious mochi muffins
Mochi muffins in a small pink serving plate over different flavors (black sesame, matcha, and chocolate) of muffins still in the muffin pan and a container filled with a variety of mini mochi muffins.

palitaw (filipino rice cakes)

These fragrant, soft, and QQ chewy rice cakes are such a delicious treat. I've always wanted to visit the Philippines, but making this authentic palitaw that you would find at local markets and street vendors there will have to do for now.

why you'll love this recipe:

  • The ingredients are pretty easy to find.
  • It's an easy recipe with just 2 ingredients for the dough.
  • ⭐️⭐️⭐️⭐️⭐️ There are already 47 5-star reviews!
  • These keep well too – make sure to check the storage notes in the recipe post.
Palitaw fanned out on a yellow plate with toasted sesame and sugar topping in the middle.
Photo by Jolina at The Unlikely Baker.
palitaw (filipino rice cakes)
A delicious and easy to make palitaw (a Filipino glutinous rice flour recipe) that tastes just like the ones from local markets and street vendors in the Philipines. They're delightfully chewy, sweet, and coconut-y.
make this palitaw recipe
Palitaw fanned out on a yellow plate with toasted sesame and sugar topping in the middle.

wife cakes (老婆餅)

These wife cakes look just like the ones my maternal grandmother used to make. With layers of flakey pastry on the outside and a flavorful sweet chewy center, you'll look forward to every bite.

why you'll love this recipe:

  • The outer pastry layers are light and fluffy.
  • Like usual East Asian pastries and desserts, the filling actually isn't too sweet. So you won't be overwhelmed by eating more than one.
  • The recipe guides you through making these with step-by-step photos. You'll want to scroll down to the bottom to see the photo of the flakey layers!
  • ⭐️⭐️⭐️⭐️⭐️ There are multiple 5-star ratings, so you know it'll be worth your time.
Three Chinese wife cakes stacked on a parchment covered bamboo cutting board.
Photo by Michelle at Sift & Simmer.
wife cakes (老婆餅)
A Chinese bakery classic and nolstalgic pastry filled with sweet chewy goodness. The filling is made with chopped candied wintermelon, sesame seeds, and glutinous rice flour. A tasty snack that pairs so well with tea.
makes these flakey wife cakes
Three Chinese wife cakes stacked on a parchment covered bamboo cutting board.

injeolmi (korean sweet rice cakes)

I love all kinds of sweet rice cakes (more commonly known as mochi, the Japanese term, in the States). Since rice cake recipes don't usually store as well, it's convenient to have quick recipes on hand so you can satisfy your QQ craving anytime.

why you'll love this recipe:

  • Instead of spending hours making sweet rice cakes from scratch (think steaming sticky rice and pounding it by hand), this recipe shows you how to use glutinous rice flour and a microwave to make this in just 10 minutes.
  • If you're looking for a gluten-free and/or vegan sweet rice flour recipe, this is an easy one to try.
  • ⭐️⭐️⭐️⭐️⭐️ Check out all the 5-star reviews if you're on the fence.
Stack of cut injeolmi (Korean sweet rice cake) on a black serving plate.
Photo by JinJoo Lee at Kimchimari.
injeolmi (Korean sweet rice cakes)
Soft, chewy, and mildly sweet Korean rice cakes that only take 10 minutes to make. This injeolmi recipe tastes just as delicious as store bought ones and you only need a handful of ingredients to make it!
make this Korean sweet rice cake
Stack of cut injeolmi (Korean sweet rice cake) on a black serving plate.

hobakjuk with sweet rice balls (kabocha squash porridge)

Who knew fresh tang yuan (sweet rice balls) were so easy to make? You can use the instructions in this recipe just for the sweet rice balls and serve with a simple ginger syrup (the traditional Taiwanese way), or add them to this silky smooth kabocha squash porridge.

why you'll love this recipe:

  • This was one of the top requested dishes when I worked as a private chef for families and I'm sharing the recipe with you here!
  • The recipe guides you through making these with step-by-step photos and a calming cooking video.
  • There's a Cooking with Kids section if you'd like to make this as a family.
  • ⭐️⭐️⭐️⭐️⭐️ Check out all the 5-star reviews and over 420 Pinterest shares if you're trying to decide.
closeup of a spoonful of korean pumpkin porridge topped with sweet rice balls and black sesame seeds
Photo by Cindy Chou at The Sound of Cooking®.
korean pumpkin porridge with sweet rice balls (when hobakjuk and tang yuan meet)
Kabocha is naturally sweet with a smooth velvety texture, which makes it perfect for making Korean pumpkin porridge (hobakjuk). This porridge is so comforting that it makes me think of lazy days spent in a warm and cozy bed. It's especially satisfying to cook and eat on cold fall or winter days. Sweet rice balls (known as tang yuan in Chinese or Taiwanese cuisine) are typically served with this pumpkin porridge. They add a chewy but soft texture to the dish and are super easy to make. When hobakjuk and tang yuan meet, I can't resist.
make this kabocha squash porridge recipe with tang yuan
korean pumpkin porridge topped with sweet rice balls and black sesame seeds in a white bowl with a slice of raw kabocha in the background

black sesame mochi muffins

This might be one of the easiest ways to use sweet rice flour for a flavorful and fragrant treat. If you love all things black sesame (especially Asian black sesame desserts), this is the recipe to try!

why you'll love this recipe:

  • They taste amazing as mini muffins/cupcakes too! (Instructions are included in this recipe)
  • Detailed step-by-step photos will guide you through making these successfully every time.
  • This recipe is easily customizable with different flavors – try the black sesame flavor, original butter mochi, matcha, and chocolate (instructions are all in this one recipe)!
  • Easy to make in an oven or air fryer.
Close up view of stacked black sesame mochi muffins in a small baking tray, with the top one cut in half to show the golden crust on the outside and moist, black sesame-filled center.
Photo by Cindy Chou at The Sound of Cooking®.
black sesame mochi muffin
This black sesame mochi muffin recipe, inspired by the butter mochi in Hawai’i, is the perfect symphony of texture and flavor. They’re crispy on the outside and moist and chewy on the inside. The bold flavors of black sesame are wonderfully contrasted with the coconut milk and light brown sugar to create a not-too-sweet dessert that’ll keep you coming back for more.
make these easy black sesame mochi muffins
Top down view of stacked black sesame mochi muffins in a pink serving plate, with one cut in half to show the golden crust on the outside and moist black sesame center.

sesame balls

You no longer have to wait until the weekends for this dim sum favorite – sesame balls! They're crispy, chewy in a wonderful way, and filled with delicious red bean paste.

why you'll love this recipe:

  • You can make these with just 6 ingredients. Can you believe that?
  • This recipe includes key tips for making restaurant-quality sesame balls.
  • Sesame balls can be easily reheated so you can make a whole batch and take your time enjoying them.
Wooden chopsticks picking up sesame ball from a black bowl on a white table.
Photo by Mikha at Mikha Eats.
sesame balls
These sesame balls are crunchy on the outside and chewy on the inside. A not-too-sweet restaurant favorite that you can make at home.
make these fragrant sesame balls
Wooden chopsticks picking up sesame ball from a black bowl on a white table.

strawberry cheesecake mochi

I love to try creative mochi recipes like this one. It tastes like strawberry cheesecake with an outer mochi layer, so you get that satisfying chewiness from the sweet rice flour.

why you'll love this recipe:

  • A bite-sized, soft, and chewy strawberry dessert – there's so much flavor in such a small package!
  • Made by a creative baker and winner of the Netflix show 'Crazy Delicious.'
  • The step-by-step photos show you exactly how to make these look just as beautiful as shown in the photo.
Three strawberry cheesecake mochi on a white plate with mochi cut in half on top.
Photo by Hanelore Dumitrache at SugarYums.
strawberry cheesecake mochi (Little Moons Mochi copycat)
Soft and chewy strawberry cheesecake mochi stuffed with cream cheese, strawberry jam and topped with crushed biscuits.
make these strawberry cheesecake mochi
Three strawberry cheesecake mochi on a white plate with mochi cut in half on top.

vietnamese glutinous rice balls (chè trôi nước)

These rice balls are a comforting and sweet dessert soup. Filled with super creamy mung bean filling (a favorite of mine), every bite is a perfect combination of soft and chewy textures with sweet and creamy flavors. The sweet ginger syrup brings it all together.

why you'll love this recipe:

  • This recipe uses palm sugar, which gives it a deeply rich sweetness that pairs so well with the creamy mung bean filling.
  • Detailed step-by-step photos will guide you through making these successfully.
  • ⭐️⭐️⭐️⭐️⭐️ Let the multiple 5-star ratings do the talking. 🙂
Vietnamese glutinous rice balls in a bowl with a spoon in it.
Photo by Jeannette at Wok & Kin.
vietnamese glutinous rice balls (chè trôi nước)
When you're craving something sweet, these Vietnamese Glutinous Rice Balls with Ginger Syrup will hit the spot! They're bite-sized parcels of love, perfect for family celebrations or those special in your life.
make vietnamese glutinous rice balls
Vietnamese glutinous rice balls in a bowl with a spoon in it.

mango mochi ice cream

Mochi ice cream makes the perfect bite-sized dessert or snack. I especially like ones that have fresh fruit inside like mango! It really helps to elevate a dessert into something that's sweet and refreshing at the same time.

why you'll love this recipe:

  • You only need 6 ingredients!
  • The recipe is easy to follow with step-by-step photos.
  • Mochi dough is cooked in the microwave in under 2 minutes.
  • This recipe is vegetarian and can be made vegan if you swap out the ice cream with a vegan one – simple for serving guests with different dietary preferences/restrictions.
Mango mochi stacked on a white plate.
Photo by Anjali at The Picky Eater®.
mango mochi ice cream
The mango mochi recipe yields sweet, starchy exterior mango ice cream balls that are filled with a fruity and sweet center.
make these mango mochi ice cream balls
Mango mochi stacked on a white plate.

red bean mochi

This mochi is filled with a sweet red bean paste, a classic filling for many East Asian desserts, which is also what makes it satisfying to eat. I love it paired with a good cup of oolong tea.

why you'll love this recipe:

  • If you have an instant pot and have been looking for more recipes, this one's for you!
  • Both the mochi dough and red bean paste are made in an instant pot to save time.
  • The addition of coconut milk to the mochi dough makes this recipe unique from others. I love that flavor combination!
A red bean mochi cut in half on a black surface with more in the background and dried red beans sprinkled around.
Photo by Tracy Omae at Oh My Food Recipes.
red bean mochi (糯米糍)
Red bean mochi or lo mai chi is a classic Asian sweet snack or dessert with a soft and chewy exterior and sweet filling.
make red bean mochi
A red bean mochi cut in half on a black surface with more in the background and dried red beans sprinkled around.

chocolate mochi ice cream

Not your typical mochi ice cream flavor, yet a wonderfully chocolately dessert that's perfect for hot summer days and holiday get togethers. I like how even the mochi is chocolate flavored!

why you'll love this recipe:

  • Detailed step-by-step photos will guide you through making these successfully.
  • You won't need any super special kitchen equipment to make this since the recipe shows you how to steam the mochi dough using just a steamer pot and kitchen cloth.
  • You only need 6 ingredients to make this, including store-bought chocolate ice cream.
Chocolate mochi ice cream stacked on a plate with a few cut open to show the filling.
Photo Farah, Hani, and Rani at Much Butter.
chocolate mochi ice cream
A fun way to enjoy ice cream, this recipe inspired by the Japanese mochi ice creams. It's chewy, sweet, and chocolatey. A nice dessert to cool you down.
make chocolate mochi ice cream
Chocolate mochi ice cream stacked on a plate with a few cut open to show the filling.

mochi red bean buns

Just look at that mochi pull! You get so many different yet satisfying textures in one snack here. I'm seriously impressed with this recipe by its flavor and presentation. This is probably a weekend baking project, but worth it.

why you'll love this recipe:

  • This recipe shows you how to make soft Asian bakery bread.
  • You can choose to use store-bought red bean paste or make your own in an instant pot.
  • The recipe includes both volumetric and weight measurements for ingredients, which is a must-have for baked goods... especially for bread recipes.
A mochi red bean bun cut in half on a white plate with a hand holding one half up to show the mochi pull.
Photo by Hali at Halicopter Away.
mochi red bean buns
A perfect pairing of red bean buns with the soft, chewy texture of fresh mochi. A creative twist to using sweet rice flour!
make these mochi red bean buns
A mochi red bean bun cut in half on a white plate with a hand holding one half up to show the mochi pull.

peanut mochi (muah chee)

A Chinese version of a Taiwanese dish I love. Similar to Taiwanese muah chee but with the addition of a more savory ingredient, sesame oil, and with a coarser peanut coating.

why you'll love this recipe:

  • With just 5 minutes of prep time, you can enjoy fragrant bites of soft, chewy moch in 25 minutes.
  • You won't need any special kitchen equipment since the recipe includes multiple methods of making this – with a steamer, microwave, rice cooker, or air fryer (your choice!).
A plate of peanut mochi bites with red chopsticks and a red envelope.
Photo by Zhen at Greedy Girl Gourmet.
peanut mochi (muah chee)
The Chinese equivalent of peanut mochi. It's a popular traditional Hokkien dessert that's soft, chewy, and bouncy.
make this peanut mochi recipe
A plate of peanut mochi bites with red chopsticks and a red envelope.

hotteok (korean sweet pancake 호떡)

You can get a taste of street food found in South Korea with this recipe. It's crispy on the outside with a soft yeast dough filled with a caramelized gooey filling.

why you'll love this recipe:

  • Detailed step-by-step photos will guide you through making these successfully.
  • You don't need any special kitchen equipment to make this, though a kitchen scale is recommended.
  • It only takes 30 minutes of active prep and cook time, so you can relax while your dough is resting.
  • These are freezer-friendly!
Stack of pancakes with pancakes halves on top dripping syrup.
Photo by Hanelore Dumitrache at SugarYums.
hotteok (korean sweet pancake 호떡)
Crispy and sweet Hotteok filled with a nutty brown sugar syrup. This Korean sweet pancake recipe is made just like street food vendors in South Korea.
make this hotteok recipe
Stack of pancakes with pancakes halves on top dripping syrup.

kuih dadar

Crepes, pandan-scented, and coconut might be one of my favorite combinations. It's so comforting to eat and the smell is amazing.

why you'll love this recipe:

  • This recipe would make a delicious brunch dish that just might impress your guests.
  • Detailed step-by-step photos will guide you through making these successfully.
  • You won't need any special kitchen equipment to make this.
Four wrapped portions of kuih dadar on a wooden board, with one cut open to show the coconut filling inside.
Photo by Adam Sobel at The Cinnamon Snail.
kui dadar (kuih ketayap)
Kuih Dadar are fragrant, tender, pandan-scented crepes made with a mixture of glutenous rice flour and wheat flour which are rolled around a sweetened coconut filling. They are fast to make and have magical contrasting flavors and textures that are easy to fall head over heels in love with.
make this kui dadar recipe
Four wrapped portions of kuih dadar on a wooden board, with one cut open to show the coconut filling inside.

pro tip: store opened but unused rice flour in an airtight container and keep it in the pantry or somewhere cool in temperature. I like to use Rubbermaid containers (affiliate link) that are wide enough to fit measuring cups or ones that have lids with a pouring spout.

📋 11 savory rice flour recipes

Although glutinous rice flour works in savory recipes too (and is commonly used in many Asian cuisines), some savory recipes use rice flour. I'll introduce the delicious savory rice flour recipes first, then end with ones that use sweet rice flour.

savory recipes with rice flour

Not to be confused with 'sweet rice flour' aka 'glutinous rice flour,' regular rice flour makes tasty recipes too.

cheung fun (腸粉)

A favorite dim sum dish that I must get every time. Rice flour is used to make freshly steamed rice noodles that are soft and delicious with a simple sauce.

why you'll love this recipe:

  • It only takes 10 minutes to cook! Although the recipe shows a prep time of 5 minutes, I find it might be closer to 10-15 minutes especially if it's your first time making it.
  • This dish makes a really good snack or side dish.
  • Easy-to-follow step-by-step photos and a video!
Rice noodle rolls with sauce on a white plate.
Photo by Tracy Omae at Oh My Food Recipes.
cheung fun (腸粉)
Cheung fun (腸粉) or rice noodle roll is a classic dim sum dish. This cheung fun recipe is very simple and easy to make at home. Also, enjoy this soft and smooth without filling rice noodle rolls recipe!
make this cheung fun recipe
Rice noodle rolls with sauce on a white plate.

gobi manchurian

Crispy on the outside, crunchy on the inside, and covered in an umami-rich sauce. This might be one of my favorite ways to eat cauliflower. It is a more involved recipe (total time: 1 hour), so you'll want to make this on a day off or when you're feeling inspired to cook something amazing.

why you'll love this recipe:

  • This recipe includes instructions for fried, baked, or air-fried versions.
  • The step-by-step photos and instructions are really easy to follow.
  • ⭐️⭐️⭐️⭐️⭐️ Just look at all those 5-star reviews (over 80 votes)!
Gobi manchurian in a wok garnished with scallion and cilantro.
Photo by Nisha at Rainbow Plant Life.
gobi manchurian
Crispy fried cauliflower that's coated in a crispy rice flour or all-purpose flour layer and then topped with an Indo-Chinese sauce that's sweet, spicy, and tangy sauce. This recipe shows you how to make this dish in 3 ways – fried, baked, or air-fried. It's your choice!
make this gobi manchurian recipe

bánh khọt (vietnamese mini savory pancakes)

Such a fun dish to eat with vibrant flavors and textures. This dish isn't as commonly found in Vietnamese restaurants in the Western regions, which makes me even more grateful for this recipe.

why you'll love this recipe:

  • Easy-to-follow step-by-step photos will guide you through making this popular dish found in Southern regions of Vietnam.
  • It's easily customizable to your choice of protein, fillings, herbs, and dipping sauces.
  • This dish is especially fun to eat with friends and family.
A bamboo serving tray filled with banh khot, assorted greens, dipping sauce, pickled carrots and daikon, slices of limes, and Thai chili peppers.
Photo by Quynh at Savory Sweet Spoon.
bánh khọt (vietnamese mini savory pancakes)
Vietnamese mini saovry pancakes that are crispy on the outside and fluffy on the inside. You get succulent shrimp, fresh herbs, and tangy, sweet, and umami-rich sauce with each bite.
make this bánh khọt recipe
A bamboo serving tray filled with banh khot, assorted greens, dipping sauce, pickled carrots and daikon, slices of limes, and Thai chili peppers.

char siu rice rolls

If you happen to have a perforated pizza pan, this is a unique way of making steamed rice rolls at home – similar to how they're made in dim sum restaurants. This is one of my favorite dishes to order at dim sum, either with shrimp or beef filling.

why you'll love this recipe:

  • A unique way to steam rice noodle rolls (cheung fun) so that you can enjoy this popular dim sum dish at home.
  • This specific recipe is free from major allergens like peanuts, tree nuts, eggs, milk, fish, and seafood.
Three rice noodle rolls on a white plate with sauce and fresh cut scallions on top.
Photo by Sharon Wong at Nut Free Wok.
char siu rice rolls
A popular dim sum dish made with BBQ pork char siu filling and topped with a sweet soy based sauce.
make these char siu rice rolls
Three rice noodle rolls on a white plate with sauce and fresh cut scallions on top.

instant pot turnip cake (Chinese lo bak go 蘿蔔糕)

Another great way to make turnip cakes (which actually use daikon radish, by the way). A umami-rich savory dish you'll love for breakfast or any meal or snack.

why you'll love this recipe:

  • This recipe is great for meal prep.
  • Detailed Instant Pot instructions with step-by-step photos.
  • ⭐️⭐️⭐️⭐️⭐️ Multiple 5-star reviews!
A pair of chopsticks holding up a piece of turnip cake over a plate lined with more.
Photo by Amy and Jacky at Pressure Cook Recipes.
instant pot turnip cake (chinese radish cake 蘿蔔糕)
A delicious Chinese dish and popular dim sum option that you can make at home with an instant pot. Made with white radish (daikon), a rice flour mixture, and packed with umami-rich ingredients like Chinese sausage, cured meat, and dried shrimp. They are crisp on the outside and soft on the inside.
make this turnip cake recipe
A pair of chopsticks holding up a piece of turnip cake over a plate lined with more.

savory recipes with sweet rice flour (glutinous rice flour)

These recipes use the bouncy texture you get from sweet rice flour in a savory application. It's a combo you didn't know you needed!

teochew png kueh (sticky rice dumplings 紅桃粿)

These sticky rice dumplings are beautiful and so delicious. It's usually something I buy from online group buys during special occasions, but I love how this recipe breaks it down into easy-to-follow steps so that anyone can make it at home.

why you'll love this recipe:

  • The filling is seriously delicious and can be eaten on it's own too.
  • Step-by-step photos show you exactly how to fill and mold these at home.
  • These are freezer-friendly too!
Teochew Png Kueh on a banana leaf in a dish.
Photo by Jeannette at Wok & Kin.
teochew png kueh (sticky rice dumplings 紅桃粿)
Teochew Png Kueh is a beautiful Chinese sticky rice dumpling. They come filled with dried shrimp to make the filling ultra fragrant!
make this teochew png kueh recipe
Teochew Png Kueh on a banana leaf in a dish.

sweet rice bulgogi (찹쌀불고기 chapssal bulgogi)

What a great way to combine the texture of sweet rice flour with a savory meat dish. This recipe will definitely impress any dinner guests. I've been making this to uplevel my Korean BBQ at home.

why you'll love this recipe:

  • This is a unique recipe that will be hard to find elsewhere – according to JinJoo, it's a dish only found in a few restaurants even in Seoul.
  • It's so delicious!
  • ⭐️⭐️⭐️⭐️⭐️ So many 5-star ratings!
A pair of chopsticks holding crispy bulgogi coated with sweet rice flour on a white plate.
Photo by JinJoo Lee at Kimchimari.
sweet rice bulgogi (찹쌀불고기 chapssal bulgogi)
Crispy succulent bulgogi wrapped around fresh herbs with a sweet and savory dipping sauce. Thinly sliced beef is grilled and then coated in glutinous rice flour, so each bite is bursting with flavor.
make this sweet rice bulgogi recipe
A pair of chopsticks holding crispy bulgogi coated with sweet rice flour on a white plate.

shortcut homemade gochujang

A 12-minute gochujang when you haven't had time to make it to H Mart in a while. This recipe is easy to make if you happen to have ingredients like gochugaru (Korean chili flakes), fermented soybean paste, any sweetener syrup, mirin, barley malt powder, and glutinous rice flour in your pantry – which are common pantry ingredients if you enjoy making Korean food!

why you'll love this recipe:

  • A gochujang substitute in less than 15 minutes.
  • It's easy to make with pantry items.
Open jar of homemade gochujang on a wood board surrounded by fresh red chilis.
Photo by Michelle at Sift & Simmer.
shortcut homemade gochujang (korean chili pepper paste)
An easy gochujang recipe perfect for when you're in a pinch and can't make it to the store. This recipe bypasses the full fermentation process, but you still get the spicy red chili pepper paste flavor needed for a variety of Korean dishes.
make this shortcut homemade gochujang
Open jar of homemade gochujang on a wood board surrounded by fresh red chilis.

korean-style hot dogs

If you've never tried a Korean-style hot dog before, this recipe just might inspire you! The use of rice flour in the batter makes it so delicious. You end up with a crispy, light, and satisfyingly chewy texture with every bite. There is a 1-hour resting time, so plan for that when adding this to your menu.

why you'll love this recipe:

  • There's no messy wet batter involved, so it's easy to handle.
  • The filling includes cheese too so you get that satisfying cheese pull.
  • The step-by-step photos will guide you through making these.
  • Like all Asian-style hot dogs, these will definitely be a hit for guests.
Fried Korean hot dogs on a plate lined with parchment.
Photo by Michelle at Sift & Simmer.
korean-style hot dogs
A popular Korean street food snack where hot dogs and mozzarella cheese are covered in batter and fun toppings, then fried until golden and crispy.
make korean-style hot dogs
Fried Korean hot dogs on a plate lined with parchment.

korean mozzarella cheese balls

You get a cheese puff coating on the outside with a delicious cheese pull on the inside. The glutinous rice flour in the dough gives these a crispy and bouncy crust. It's a more time-consuming recipe to make but might be worth trying if you want to experience different types of Korean street food.

why you'll love this recipe:

  • These cheese balls are fun to snack on!
  • It's freezer-friendly, which helps to make up for the longer cook time.
  • Step-by-step photos will help you make these.
Korean mozzarella cheese balls in a wood serving box lined with parchment.
Photo Farah, Hani, and Rani at Much Butter.
korean mozzarella cheese balls
These cheese balls are deliciously creamy and cheesy with a crispy exterior and melted cheese inside. Make a batch and store them in the refrigerator for a quick snack.
make mozzarella cheese balls
Korean mozzarella cheese balls in a wood serving box lined with parchment.

bánh xôi khúc (vietnamese sticky rice and spinach balls)

So much flavor and a variety of textures and nourishing ingredients all in a small package. These sticky rice balls made with both sticky rice (grains) and sweet rice flour are easier to make than it looks.

why you'll love this recipe:

  • A savory and sweet dish that's sure to impress guests.
  • The step-by-step photos and instructions are easy to follow.
  • The recipe is broken up into small steps, making it more manageable to make.
  • You can skip the step of using spinach to color the dough if you'd like to shorten the prep time.
Steamer of xoi khuc on a brown place mat, surrounded by forks and ingredients.
Photo by Jessica Kwon at Balance with Jess.
xôi khúc (vietnamese sticky rice and spinach balls)
Bánh Xôi Khúc is a Northern Vietnamese staple! Spinach dumplings are filled with mung bean & pork belly for a sweet & savory filling, then steamed with sticky glutinous rice. This authentic recipe is delicious for breakfast or as an on-the-go snack.
make this xôi khúc recipe
Steamer of xoi khuc on a brown place mat, surrounded by forks and ingredients.

🍲 main ingredients and equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

The regular rice flour (affiliate link) I love and use is a Thai one, but you can also find others at your local Asian market.

For sweet rice flour (also called glutinous rice flour) recipes, I especially like Mochiko (affiliate link).

Here are some of the kitchen equipment used in the featured recipes that you might find helpful.

❄️ storage

Leftover rice flour, regular or glutinous, should be stored in an airtight container (affiliate link) and placed in a dry, cool area.

Some of the recipes listed above are freezer-friendly (noted in the "why you'll love this recipe" portion for each).

💭 top expert tip

Unlike flours that contain gluten, rice flour is easy to work with and most of the recipes highlighted here are easier to make in comparison. Make sure you're using the right type of rice flour when making any recipe since they yield very different textures. For a fluffy and just slightly bouncy dish, regular rice flour is used. For that satisfying chewy, QQ, texture, you'll need glutinous rice flour (also called sweet rice flour), which is also gluten-free!

💭 faq

Where can I buy rice flour?

Rice flour is more readily available in large grocery stores. Sweet rice flour (also known as glutinous rice flour), on the other hand, can be found at your local Asian grocery stores. Japanese grocery stores like Mitsuwa or Marukai will carry my preferred brand of sweet rice flour – Koda Farms' Mochiko (affiliate link). You'll also be able to find other sweet rice flours at Taiwanese, Chinese, Korean, and Southeast Asian stores, usually packaged in plastic with just text on the front of the bag. The ones I frequent are 99 Ranch Market and online at Weee! (affiliate link).

Is glutinous rice flour gluten-free?

Yes, glutinous rice flour, also called sweet rice flour, is gluten-free. For gluten-free recipes, I like to use Mochiko. Although rice flour is naturally gluten-free, there may be cross-contamination with some brands. Make sure to look for the gluten-free label on the packaging as needed.

What’s the difference between sweet rice flour vs glutinous rice flour?

'Sweet rice flour' and 'glutinous rice flour' are different names or terms for the same thing. Both refer to flour made from the same type of rice, glutinous rice which is a short-grain rice (also sometimes called sticky rice).

Glutinous rice flour vs. mochiko – what's the difference?

Mochiko is glutinous rice flour. It's the branded name of glutinous rice flour (or also known as sweet rice flour) by the brand Koda Farms. You can find other brands of glutinous rice flours online or at a local Asian grocery store.

💭 final thoughts

I hope you enjoy making some of these rice flour recipes! If you’ve grown up eating rice flour-based dishes, I hope these recipes transport you to a land of sweet nostalgia and empower you to recreate your favorites. If you’re new to rice flour - enjoy!

Sit down and enjoy these recipes with a hot cup of tea, iced matcha, a Taiwanese watermelon milk, or taro boba!

If you’d like some more inspiration, check out my Asian desserts category for more!

🥢 other easy recipes you'll enjoy

Looking for other easy recipes? Try recipes that use Mochiko sweet rice flour like the mochi muffins with different flavors or a delicious air fryer Japanese sweet potato:

Let me know if you have any questions in the comments below. If you make any of these recipes, snap a photo and tag me on Instagram @thesoundofcooking. I would love to see what you make!

Happy cooking! ~ Cin

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chocolate mochi muffins

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Chocolate mochi muffins are the perfect way to satisfy your chocolate craving! You get chocolatey sweetness with a fluffy, yet satisfyingly chewy QQ texture, and a crispy outer crust. Enjoy it with a cup of coffee or tea.

I'll guide you through this recipe that's surprisingly easy to make, yet impressive to all those you'll share it with.

Close up view of stacked chocolate mochi muffins in a pink serving plate, with the top one cut in half to show the golden crust on the outside and moist center.
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✨ why you'll love this recipe

If you like the crunchy edges of butter mochi and have an affinity for chocolate, this recipe is for you! These mochi cupcakes are the perfect level of both chewiness and chocolatey flavor.

did you know? - Q is a Taiwanese saying for a 'bouncy, chewy, and satisfying toothsome texture,' like in mochi or 麻糬 môa-chî in Taiwanese, and a good boba drink.

This recipe calls for a bit of coffee in the batter to enhance the flavor of the cocoa powder.

Baking mochi muffins in a cupcake pan gives you more of that magical crispy crust all around the edges with chewy sweet goodness inside, and I've also tested this recipe with an air fryer so you can save on baking time if you have one.

Once you’ve made your muffins, sit down with a cup of ginger lemon honey tea. Or, if you're like me and enjoy eating something savory with something sweet, try one of these 5-minute silken tofu recipes to complete your snack!

💭 what is mochi?

Mochi (pronounced [mōCHē]) is the general Japanese term for sweet rice cakes/desserts made with short-grain glutinous rice, also known as sweet rice or sticky rice. It's generally known for its texture - a light and chewy mouthfeel.

Did you know? - Mochi is the more known use of sweet rice, and it's commonly used for sweeter dishes. Many Asian and Pacific Islander cultures use it in both savory and sweet applications for that magnificent chewy texture.

I fell in love with butter mochi, which is a local food in Hawai'i that combines the QQ texture of mochi with the essence of coconut and butter. I combined that concept with some of my own tricks and created these delightfully chewy and crispy chocolate mochi cupcakes!

📋 key ingredients

This recipe is a tasty variation of the original mochi muffin recipe! All you'll need are the original ingredients, plus cocoa powder and coffee.

Labeled ingredients for chocolate mochi muffins over a yellow background, including unsalted butter, light brown sugar, sugar, coconut milk, eggs (room temperature), coffee (optional), sweet rice flour (brand: mochiko), salt, cocoa powder, vanilla extract, and baking powder.
  • glutinous rice flour - also known as sweet rice flour. I use the Mochiko brand when available, but have also used other sweet rice flours found at Taiwanese and East Asian grocery stores, like 99 Ranch Market, Mitsuwa, or even online at  Weee! (affiliate link). ✴️ Make sure you're getting "glutinous rice flour," or "sweet rice flour," and not just "rice flour" since they're very different.
  • cocoa powder - Valrhona brand is what I would recommend, but it's optional. I think the brand and quality of cocoa matter here, but any will do if you're in a pinch.
  • coffee - you don't need any specific kind of coffee, but make sure it has cooled to room temperature.
  • coconut milk - use full fat, unsweetened for this recipe. Different brands of coconut milk can taste different. I prefer Native Forest (affiliate link) when I can find it.
  • kosher salt - I use the Diamond Crystal brand kosher salt (affiliate link) in most recipes since it has lower sodium levels, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores. Note: If using table salt or sea salt, use half of the amount listed in the recipe.
  • eggs - you'll want to take your eggs out of your refrigerator at least 10 minutes before starting this recipe so that they can come to room temperature.
  • sugar - I use cane sugar in this recipe, though regular granulated sugar can work too. Cane sugar gives these muffins a more mellow sweetness.

See the recipe card for quantities.

📖 substitutions

There aren't many ingredients I would substitute here since I want to stay true to the butter mochi I've tasted in Hawai'i, which means butter and coconut milk are essential ingredients.

You also can't get mochi without sweet rice flour either, so that's a must-have.

  • different sweetener -  you may use coconut palm sugar instead of light brown sugar if that's what you have, but make sure you use at least one of them. Both of these add a depth of flavor that you can't get with just cane sugar alone.
  • kosher salt - If you don't have Diamond Crystal brand kosher salt (which has almost half of the sodium level of regular salt), use half of the amount listed in the recipe.

🔪 instructions

I’m going to go through each step in detail below, including step-by-step photos of how to mix the batter. In a hurry? You can jump straight to the printable recipe.

Preheat oven to 350°F (175°C). Alternatively, you can preheat an air fryer at 350°F (175°C) for 3 minutes.

Note: Remove eggs from the refrigerator and allow them to come to room temperature if you haven’t already.

Dry ingredients (mochiko sweet rice flour, baking powder, and salt) in a medium glass mixing bowl on a wood surface, labeled with a circled number "1."

In a medium mixing bowl, add the mochiko sweet rice flour, baking powder, and salt.

Cindy mixing dry ingredients in a medium glass mixing bowl with a whisk, labeled with a circled number "2."

Whisk the dry ingredients until they're thoroughly combined.

Light brown sugar, sugar, vanilla extract, and two eggs in a large glass mixing bowl on a wood surface, labeled with a circled number "3."

In a large mixing bowl, add the light brown sugar, sugar, eggs, and vanilla extract.

Cindy pouring melted butter into the large mixing bowl with light brown sugar, sugar, vanilla extract, and two eggs, labeled with a circled number "4."

Add the melted (but not hot) unsalted butter to the large bowl.

Cindy pouring coconut milk from the can into the large mixing bowl with light brown sugar, sugar, vanilla extract, two eggs, and butter, labeled with a circled number "5."

Pour in the coconut milk.

Wet batter in a large mixing bowl, labeled with a circled number "6."

Mix with a whisk until well combined. Small lumps of the coconut milk fat will remain and that’s okay.

Cocoa powder on top of the wet batter in a large glass mixing bowl on a wood surface, labeled with a circled number "7."

Next, add the cocoa.

Cindy holding a small bowl of coffee over a glass bowl filled with cocoa powder on top of the mochi moffin batter in a large glass mixing bowl on a wood surface, labeled with a circled number "8."

Add the room temperature (or cold) coffee.

Wet batter with cocoa powder and coffee mixed in, labeled with a circled number "9."

Whisk again until the color is evenly distributed throughout the mixture. It’s normal to have small lumps of coconut milk fat remaining, so don’t worry about them.

Mixed dry ingredients added to the top of the wet batter in the large glass bowl, labeled with a circled number "10."

Add the dry ingredients from Step 2 to the wet ingredients from Step 3.

Smooth chocolate batter that's been fully mixed in a large glass bowl (though still showing some coconut milk chunks), with a circled number "11."

Whisk the mixture until they are just combined.

Cindy spraying cooking oil into a muffin pan, labeled with a circled number "12."

Lightly grease the inside of your muffin pan with a cooking oil spray. Divide the mochi muffin batter evenly among 12 regular muffin tins.

pro tip: If you use a mini muffin/cupcake pan, your mochi muffins will be done even faster! They are the ultimate bite-sized snack.

air fryer instructions

  1. Preheat the air fryer to 350°F (175°C) for 3 minutes. Remember to take the eggs out of the refrigerator and let them come to room temperature before using.
  2. In a medium mixing bowl, whisk together the mochiko sweet rice flour, baking powder, and salt until they are thoroughly combined.
  3. In a large mixing bowl, combine the light brown sugar, sugar, eggs, vanilla extract, unsalted butter, and coconut milk. Whisk the ingredients together until they are well combined. Next, add the cocoa powder and cold/room temperature coffee and whisk again until the color is evenly distributed throughout the mixture. It’s normal to have small lumps of coconut milk fat remaining, so don’t worry about them.
  4. Add the dry ingredients from Step 2 to the wet ingredients from Step 3. Whisk the mixture until they are just combined.
  5. Spray the inside of 12 silicone muffin cups meant for the air fryer and scoop the batter into the lightly greased cups until just over halfway full. *Some silicone muffin cups for air fryers are larger than regular muffin tins. If using larger ones, this recipe may only yield 8 muffins/cupcakes.
  6. Air fry the muffins for 12 minutes.
  7. Remove from the air fryer and let cool in the muffin cups for 5 minutes before serving. It helps to use a small offset spatula to remove each muffin.

hint: If using an air fryer, spray the inside of 12 silicone muffin cups and scoop the batter into the lightly greased cups until just over halfway full. 

📖 variations

Easily create different flavored mochi muffins or cupcakes simply by adding one of the ingredients below to the wet ingredients (Step 3) of this recipe.

Note: The measurements are for 12 regular mochi muffins.

Close up view of three different mochi muffins cut in half to show the smooth texture on the inside, with the matcha flavor on the bottom, regular butter mochi flavor in the middle, and black sesame on top.
  • original butter mochi muffin flavor – see the full recipe with step-by-step photos.
  • black sesame flavor - Add 1 cup of black sesame powder (ground black sesame seeds) or sesame paste to this original mochi muffin recipe to get that nutty aroma and taste. See the full black sesame mochi muffin recipe with step-by-step photos.
  • matcha - Add 4 tablespoons of matcha powder to the original recipe for added sweet nuttiness. See the full matcha mochi muffin recipe here.
  • mini mochi muffins - Use a mini cupcake tin to make tiny chewy mochi muffins that are great for lunchboxes and grab-and-go snacks.

🍲 equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

❄️ storage

Store mochi muffins in a covered container in the refrigerator for up to 2 days or in the freezer for up to 1 month. See the reheat instructions below.

Since the crust on these muffins will soften over time due to moisture, you can reheat them by baking them for 3 minutes at 350°F (175°C) in an oven or for 1-2 minutes at 350°F (175°C) in an air fryer. This will revive the magical crust. If frozen, add 3-5 minutes of reheating time. 

💭 top expert tip

Using the right type of flour is crucial for mochi muffins! I recommend Koda Farms' Mochiko for this recipe, but any brand will work too. I've previously used ones found at 99 Ranch Market labeled as "glutinous rice flour." 

Regardless of the branding, make sure the package says "glutinous rice flour," "sweet rice flour," "sticky rice flour," and not just "rice flour." Regular rice flour will not give you that QQ or chewy texture that makes these muffins so amazing!

💭 faq

Are chocolate mochi muffins gluten-free?

They sure are! Glutinous rice flour is naturally gluten-free! “Glutinous” is used in the name because of the gooeyness of the flour once mixed with a liquid. Foods made with it have a chewy and bouncy texture that people love, also referred to as a QQ texture.

Why do chocolate and coffee go together?

The bitterness of coffee and the sweetness of chocolate come together to complement and uplift the best flavors of each other. Coffee is actually used by professional bakers to enhance the cocoa flavor. They're such a classic and delicious duo!

🧁 more mochi muffin flavors

Looking for other popular mochi muffin flavors? Try these and a delicious Taiwanese taro boba:

👨‍🍳 COOKING WITH KIDS

What can kid chefs help with?

  • mixing the ingredients
  • pouring in the coffee
  • scooping the batter into the muffin tins

Let me know if you have any questions in the comments below.

Happy cooking! ~ Cin

Want to get recipe updates, pro cooking tips, and nutrition info on East Asian ingredients straight to your inbox? Sign up here for a free PDF with cozy soup recipes.

Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.

Close up view of stacked chocolate mochi muffins in a pink serving plate, with the top one cut in half to show the golden crust on the outside and moist center.
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5 from 2 ratings

chocolate mochi muffins

Chocolate mochi muffins are the perfect way to satisfy your chocolate craving! You get chocolatey sweetness with a fluffy, yet satisfyingly chewy QQ texture, and a crispy outer crust. This recipe is surprisingly easy to make, yet impressive to all those you'll share it with.
prep time10 minutes
cook time35 minutes
Air Fry Time13 minutes
total time45 minutes
servings: 12 muffins
author: cindy chou

ingredients

  • 2 cups mochiko glutenous rice flour, about 11 ounces (320 grams)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt, Diamond Crystal kosher salt (use half the amount if using sea salt or table salt)
  • ½ cup light brown sugar, about 2 ½ ounces (70 grams)
  • ½ cup sugar, about 3 ⅜ ounce (96 grams)
  • 2 large eggs, room temperature (105 grams)
  • 1 teaspoon vanilla extract, (4 grams)
  • 4 tablespoons unsalted butter, melted, about 2 ounce (56.5 grams)
  • 1 13.5-ounce can coconut milk, full fat, Native Forest brand recommended
  • 2 tablespoons cocoa powder, Valrhona brand recommended but optional, about ½ ounce (14 grams)
  • 2 tablespoons coffee, room temperature or cold, optional
  • cooking oil spray, neutral flavor and higher smoke point (canola, avocado, peanut)

*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

instructions

  • Preheat oven to 350°F (175°C). If using an air fryer, preheat it at 350°F (175°C) for 3 minutes. Remember to take the eggs out of the refrigerator and let them come to room temperature if you haven’t done so already.
  • In a medium mixing bowl, whisk together the mochiko sweet rice flour, baking powder, and salt until they are thoroughly combined.
    2 cups mochiko glutenous rice flour, 2 teaspoons baking powder, ¼ teaspoon salt
  • In a large mixing bowl, combine the light brown sugar, sugar, eggs, vanilla extract, unsalted butter, coffee (if using), and coconut milk. Whisk the ingredients together until they are well combined. Next, add the cocoa powder and whisk again until the color is evenly distributed throughout the mixture. It’s normal to have small lumps of coconut milk fat remaining, so don’t worry about them.
    ½ cup light brown sugar, ½ cup sugar, 2 large eggs, 1 teaspoon vanilla extract, 4 tablespoons unsalted butter, 1 13.5-ounce can coconut milk, 2 tablespoons coffee, 2 tablespoons cocoa powder
  • Add the dry ingredients from Step 2 to the wet ingredients from Step 3. Whisk the mixture until they are just combined.
  • Lightly grease the inside of your muffin pan with a cooking oil spray. Divide the mochi muffin batter evenly among 12 regular muffin tins. I use 1½ scoops with the Oxo Medium Cookie Scoop for each tin. If using an air fryer: spray the inside of 12 silicone muffin cups and scoop the batter into the lightly greased cups until just over halfway full.*
    cooking oil spray
  • Bake the muffins for 40-50 minutes in a regular muffin pan, or 15 minutes in a mini muffin pan, until the edges turn light golden brown. Remember to rotate the pan halfway through baking for a more even color. To check if they are done, insert a cake tester or toothpick into the muffins, and it should come out clean. If using a preheated air fryer: air fry the muffins for 13 minutes or 15 minutes without preheating.
  • Remove from the oven and let cool in the pan or cups for 5 minutes before serving. It helps to use a small offset spatula to remove each muffin. If storing for later, transfer to a wire rack and allow to cool completely before placing in an airtight container in the refrigerator for up to 2 days (see reheat instructions in the notes).

equipment and highlighted ingredients

Top down view of a stack of glass mixing bowls.
mixing bowls
Large whisk over a white background.
whisk
Small rubber spatula over a white background.
rubber spatula
A non-stick, 12-cup muffin tin over a white background.
non-stick muffin pan
Oxo Good Grips Medium Cookie Scooper over a white background.
Oxo Good Grips Medium Cookie Scooper
A small offset spatula over a white background.
offset spatula
A 24-cup mini non-stick muffin or cupcake pan over a white background.
mini muffin pan

notes

Although the ingredients for mochi muffins are similar to Hawaiian butter mochi, the texture of the center is different. Like butter mochi, these muffins have a magical golden, crispy, and chewy (QQ) crust.
*Some silicone muffin cups for air fryers are larger than regular muffin tins. If using larger ones, this recipe may only yield 8 muffins/cupcakes.
variations:
storage: Store mochi muffins in a covered container in the refrigerator for up to 2 days or in the freezer for up to 1 month. See the reheat instructions below.
reheat: Since the crust on these muffins will soften over time due to moisture, you can reheat them by baking for 3 minutes at 350°F (175°C) in an oven or for 1-2 minutes at 350°F (175°C) in an air fryer. This will revive the magical crust. If frozen, add 3-5 minutes of reheating time.
course: Breakfast, Dessert, Snack
cuisine: East Asian, Hawaiian, Japanese, Southeast Asian, Taiwanese
difficulty: easy
tried this recipe?Please consider Leaving a Review~!

🌡️ food safety

  • Do not taste uncooked batter that contains raw egg
  • Don't leave these muffins/cupcakes out at room temperature for extended periods
  • Refrigerate extra mochi muffins in a covered container to avoid mold. If unable to consume within 2 days, store in the freezer instead for up to 1 month and reheat before serving.
  • Never leave cooking food unattended
  • Use oils with a higher smoking point (like canola oil or avocado oil) to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov