Vegan mochis with vanilla

Do you already know the latest trend dessert from Japan, where a sticky rice cake meets tenderly melting ice cream? While the dessert has a long tradition in Asia and is served on various occasions, it is currently experiencing a great deal of hype in this country. No wonder: the taste is indescribably delicious. Be sure to try my recipe for vegan mochis!



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Vegan mochis: rice cakes from Japan

By: Gian Sibilia

How do you think you pronounce “vegan mochis”? Correct would be: mochis. This is a traditional dessert from Japan that is difficult to compare with German pastries. On the one hand there is a dough made of glutinous rice flour, starch and sugar – this combination provides a unique, sticky and almost gummy consistency. Sounds weird, but it’s absolutely brilliant. Second, there’s an ice cream filling that’s super creamy, cool, and soft. Together they create a great dessert with potential for addiction. In the past, Japanese mochis were made from cooked rice, but the version with mochi flour (glutinous rice flour) is much faster and has long been established.

Popular types of mochi ice cream: vanilla, chocolate, matcha and berries. Basically you decide what flavor it will be with the ice cream for the filling. You can also add some fruit juice, green tea or cocoa to the dough to create beautiful color effects. Last but not least: Colorful toppings provide the finishing touch.

Mochi ingredients

Are vegan mochis healthy?

Vegan mochis are not healthy per se – of course that always depends on what’s in them. In this case, you can really eat the Japanese rice cakes with a clear conscience. Because instead of refined sugar, we use erythritol, which is almost calorie-free. By choosing a vegan ice cream for the mochi filling that is also free of white sugar, you can also help to make the mochis healthy. In the end, however, it is also a dessert – and you can enjoy that to the fullest.

Incidentally, the Japanese dessert has often made the headlines because people are said to have died from it. In fact, cases of choking occurred due to the sticky dough. I don’t know if that’s really true. But of course my vanilla mochi should be a pleasure for you and not a danger. So please chew well! Caution is always advised with small children and elderly people who may have problems with the tough dough and could choke.

Mix all the ingredients for the dough.
Fry until thickened

Nutritional values for 5 mochis

  • protein 5% 5%
  • carbs 10% 10%
  • Fats 6% 6%
  • calories 18% 18%

I use the following numbers for the calculation:

2200 kcal, 100g protein, 300g carbs, 70g fats per day.


Mochi Ice Cream

How to store vegan mochi

Whether vegan or not: Mochi are super easy to freeze – after all, they also have an ice cream filling. The small rice cakes stay fresh for up to 6 months in the freezer, so you can prepare them well. If visitors drop by spontaneously, you always have a delicious and impressive dessert. Mochis can also be stored in the refrigerator for up to 2 weeks – provided you can stand it. Because the little cakes are really too tasty to keep for a long time. It is best to pack them in a well-closable Tupperware so that no air can get in and the dough stays nice and sticky.

Vegan mochis: recipe

Here’s the best basic mochi recipe: Vanilla meets your choice of ice cream and fluffy, gooey batter. I wish you a lot of fun trying out and eating this Japanese trend dessert. Enjoy the small mochi rice cakes!

Vegane Mochis

Zuckerfreie Variante der Mochis
Course dessert
Cuisine Japanese
Keyword Vegan mochis
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 Mochis
Calories 67kcal


  • Pfanne


  • 80 g Klebereismehl
  • 30 g Erythrit
  • 80 ml Wasser
  • 10 g Maisstärke
  • 1 tsp Vanille-Extrakt


  • 50 g Veganes Eis nach Wahl


  • Klebreismehl,Wasser, Erythrit und Vanille in einer Schüssel mischen und zu einem dickflüssigen Teig verrühren.
  • Die Masse in einen Topf oder eine Pfanne umfüllen und unter Rühren erhitzen, bis sie deutlich dicker wird. Den zähen Teig auf eine mit Maisstärke bestreute Arbeitsfläche geben und ausrollen. Leicht angefeuchtete Finger helfen dabei, den Teig besser verarbeiten zu können.
  • Mit einemGlas Kreise von etwa 6 cm Durchmesser ausstechen. Auf jedes Stück eine KugelEis geben und den Teig darüber vorsichtig zusammenfalten.
  • Mochis inKakaopulver, Kokosraspeln, Fruchtpulver oder einem Topping eurer Wahl wälzen.Tipp: Bei Tante Fine gibt es süße Gewürze, die sich super zum Dekorieren vonMochis eignen. Das sieht nicht nur hübsch aus, sondern schmeckt auch gleich noch etwas besser.
  • Die fertigen Mochis sofort vernaschen oder in eine Tupperdose legen. Anschließend im Kühlschrank oder Gefrierschrank lagern.


Viel Spaß mit meinen veganen Mochis.


Calories: 67kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 7mg | Potassium: 29mg | Fiber: 1g | Sugar: 2g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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