Tapioca Flour Mochi Recipes

Tapioca Flour Mochi Recipes 

Mochi, the irresistibly chewy treat from Japan, has found a global fan base for good reason. Its tender texture, versatile flavor possibilities, and delightful appearance make it a favorite in both sweet and savory dishes. Traditionally made with glutinous rice flour (also known as mochiko), mochi can also be made with tapioca flour—a gluten-free alternative that creates a beautifully elastic texture. Tapioca flour, derived from the cassava root, is widely used in Asian and South American cuisine, and it transforms wonderfully into mochi when heated with the right balance of ingredients.

Here are three easy, gluten-free tapioca flour mochi recipes you can make at home, each with its own unique spin on this chewy favorite.

1. Classic Tapioca Flour Mochi with Coconut Milk

This version is inspired by the traditional Hawaiian butter mochi but made entirely with tapioca flour and coconut milk. The result is chewy, rich, and lightly sweet—perfect as a snack or dessert.

Ingredients:

1 cup tapioca flour

¼ cup rice flour (optional, for more structure)

¾ cup sugar

1 cup full-fat coconut milk

½ cup water

1 tsp vanilla extract

2 tbsp melted butter or coconut oil

¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.

In a large bowl, mix the tapioca flour, rice flour (if using), sugar, and salt.

In a separate bowl, whisk together coconut milk, water, vanilla extract, and melted butter or oil.

Gradually add the wet ingredients to the dry mixture, whisking until smooth. The batter will be thin and glossy.

Pour into the prepared baking pan and tap it gently to release any air bubbles.

Bake for 45–55 minutes or until the top is golden and slightly cracked. The center should be firm and springy.

Let cool completely before slicing into squares or bars. Enjoy at room temperature or chilled.

Tip:

For a more intense coconut flavor, sprinkle shredded coconut on top before baking. For extra chewiness, increase the tapioca flour and reduce the rice flour.

2. Tapioca Mochi Balls with Sweet Red Bean Filling

These soft, bouncy mochi balls are filled with sweetened red bean paste (anko) and perfect as bite-sized treats. Boiled instead of baked, they resemble traditional Japanese daifuku but use tapioca flour for an even more elastic texture.

Ingredients:

1 cup tapioca flour

½ cup hot water

2–3 tbsp sugar

Cornstarch or potato starch, for dusting

½ cup sweet red bean paste (anko), divided into small balls

Instructions:

In a mixing bowl, combine tapioca flour and sugar.

Gradually pour in hot water (not boiling), stirring quickly until a soft dough forms. It should be pliable but not sticky.

Divide the dough into 10–12 pieces. Flatten each piece into a small disc.

Place a ball of red bean paste in the center of each disc and pinch the edges to seal. Roll gently into a smooth ball.

Bring a pot of water to a boil. Add the mochi balls and cook until they float—about 3–4 minutes.

Remove with a slotted spoon and transfer to a bowl of ice water for 30 seconds.

Drain and roll the mochi in cornstarch or potato starch to prevent sticking.

Tip:

If red bean paste isn’t available, you can fill the mochi with peanut butter, Nutella, or mashed banana for a fun twist.

3. Pan-Fried Tapioca Mochi Cakes with Brown Sugar Syrup

These chewy pan-fried mochi cakes are slightly crisp on the outside and sticky on the inside. They’re drizzled with a warm brown sugar syrup that adds rich caramel notes—a Taiwanese street-food inspired treat.

Ingredients:

For the mochi cakes:

1 cup tapioca flour

2 tbsp sugar

½ cup boiling water

Neutral oil for frying

For the syrup:

½ cup brown sugar

¼ cup water

1 tsp cornstarch (optional, for thickening)

Pinch of salt

Instructions:

Mochi Cakes:

In a bowl, mix tapioca flour and sugar.

Slowly add boiling water while stirring with a spatula until the dough comes together. Knead until smooth and slightly stretchy.

Divide into small pieces and roll into discs or balls, about 1.5 inches wide.

Heat a non-stick pan over medium heat and add a little oil. Flatten the dough balls slightly and pan-fry them for 2–3 minutes per side, or until golden and crispy.

Set aside on a paper towel to drain excess oil.

Syrup:

In a small saucepan, combine brown sugar, water, and salt. Bring to a gentle simmer.

If a thicker syrup is desired, mix 1 tsp cornstarch with 1 tbsp water and stir it in. Simmer until slightly thickened.

Serve the mochi cakes warm with the syrup drizzled over the top.

Tip:

You can dust the finished cakes with sesame seeds, chopped peanuts, or even shredded coconut for added texture and flavor.

Tapioca Mochi: Easy to Customize and Fun to Make

One of the best things about mochi made with tapioca flour is its versatility. You can:

Add matcha, cocoa powder, or fruit puree for different flavors.

Use dairy or non-dairy milks like almond or oat for the batter.

Experiment with fillings such as mango puree, chocolate truffles, or cream cheese.

Because tapioca flour becomes highly elastic when heated, it mimics the stretchiness of glutinous rice flour mochi with a slightly smoother texture. It’s also naturally gluten-free, making it a great alternative for those with dietary restrictions.

Storage Tips

Mochi is best enjoyed fresh, but here’s how to store it:

Room temperature: For up to 1 day in an airtight container (especially baked versions).

Refrigerator: Up to 3 days, though mochi will firm up—reheat gently in the microwave with a damp paper towel.

Freezer: Wrap individual mochi pieces tightly in plastic wrap and store in an airtight container. Microwave for 20–30 seconds before eating.

Making mochi at home with tapioca flour is surprisingly simple, budget-friendly, and endlessly adaptable. Whether you enjoy it baked, boiled, or pan-fried, the chewy goodness of tapioca mochi brings comfort and joy in every bite. These three recipes offer a foundation for your own mochi creations—once you master the basic dough, the possibilities are as fun and diverse as your imagination allows.

So, gather your ingredients, dust your hands with starch, and start kneading. Mochi made with tapioca flour is not only a rewarding kitchen project—it’s a chewy delight that’s sure to impress your taste buds and anyone lucky enough to share it with you.

Helpful Reading 

Carrot Cake Recipes and Cornbread Recipes 

https://www.amazon.com/Carrot-Cake-Recipes-Cornbread-Breakfast-ebook/dp/B0DJFHM3QQ

Phyllo Dough Breakfast and Dessert Recipes and Meatloaf Recipes 

https://www.amazon.com/Phyllo-Dessert-Breakfast-Recipes-Meatloaf-ebook/dp/B0DMKZF4ZD/

Cubed Steak Recipes and Recipes for Sauces 

https://www.amazon.com/Cubed-Steak-Recipes-Sauces-Delicious-ebook/dp/B0DS55K36N/

Salmon Recipes and Potato Recipes 

https://www.amazon.com/Salmon-Recipes-Potato-Boxed-Family-ebook/dp/B0DBMLNDPJ/