Coconut Mochi with lime and cream cheese filling

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This recipe for summery coconut Mochi is perfect for serving slightly chilled in hot weather. The delicately tangy filling made from cream cheese and lime juice pairs wonderfully with the crunchy coconut flakes that coat the delicate glutinous rice cake. My recommendation: serve with a nice, chilled iced coffee! Take a look at our recipe for coconut Mochi with lime and cream cheese filling & coconut flakes here:

The sun’s shining, and that fruity ice cream sundae – complete with whipped cream – is melting away before your very eyes? Then it’s time for a Japanese Mochi speciality! This recipe for coconut Mochi with lime and cream cheese has proved a hit at quite a few summer celebrations.

The delicate, tangy filling goes really well with the crunchy coconut flakes and refreshes both body and mind. This sweet treat simply brings a smile to the table, whether you’re making it or tucking in!

Would you like to find out more about these irresistibly sweet Mochi? Then let yourself be enchanted by the world of Japanese glutinous rice cakes here: → Make Mochi yourself: 7 recipes that really work!

What’s more, the coconut milk we add to the mochi dough gives it a wonderful Caribbean twist. For the glutinous rice dough, we’ll also need – as the name suggests – glutinous rice flour (im Shop ansehen) and sugar. In just a few simple steps, this turns into a typical Japanese mochi dough; I’ll show you the individual steps in the recipe below!

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Tip: It should also work with a different type of glutinous rice flour, but be careful – please don’t use just any ‘normal’ rice flour! It absolutely must be glutinous rice flour for the Mochi to turn out right.

I’ve come up with something really special for the filling! After all, who wants a complex mix of ingredients in the height of summer that ends up sitting like a stone in your stomach? No, no! Today we’re making a lovely cream cheese filling, which we’ll refine with icing sugar and slightly tangy lime juice. By the way, you can also replace the lime juice with Japanese yuzu juice – this will make the filling just that little bit more Japanese.

Incidentally, I first made this recipe after a summer hiking trip with my The cream cheese filling is really easy to prepare in advance and can then be kept in the fridge until needed. Thanks to the quick steaming process, the mochi dough requires very little attention.

You can also cook the dough in a non-stick frying pan or in the microwave. For this, it’s best to follow my instructions in the recipe for mochi dough! Either way, once cooked, we’ll roll out the dough and cut it to size.

Und das Beste? Durch den Mantel aus geraspelter Kokosnuss werden auch alle kleinen Schönheitsfehler beim Füllen und Formen der Mochi versteckt 😉 – einfach perfekt!

Since that trip, I’ve made this recipe many times and am always very pleased with the result. My friends and family, to whom I’ve served these Mochi, are always delighted. These coconut Mochi are sure to be a big hit with you too!

Coconut Mochi

Serves 4 | 90 minutes | 343 kcal

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This recipe for summery coconut Mochi is perfect for serving slightly chilled on hot days. The delicately tangy filling made from cream cheese and lime juice pairs beautifully with the crunchy coconut flakes that coat the fragrant glutinous rice cakes. My recommendation: serve with a nice, chilled iced coffee!

Ingredients (12 pieces = 4 portions)

150 g glutinous rice flour (im Shop ansehen)*
100 g sugar
100 ml coconut milk
100 ml water200 g cream cheese (plain)
50 g icing sugar
2 tbsp lime or yuzu juice100 g Katakuriko (potato starch) (im Shop ansehen)*
4 tbsp coconut flakes (for decoration)

* Add ingredients to your basket 🪄https://1mal1japan.de/warenkorb/?add-to-cart=18869,11744Useful equipment:
Steamer (im Shop ansehen) Preparation (90 minutes)

200 g Frischkäse (pur)
50 g Puderzucker
2 EL Limetten- oder Yuzusaft

100 g Katakuriko (Kartoffelstärke) (im Shop ansehen)*
4 EL Kokosflocken (für Dekoration)

* Zutaten in den Warenkorb 🪄

Nützliche Hilfmittel:
Dampfgarer (im Shop ansehen)

Zubereitung (90 Minuten)

Step 1

Prepare the ingredients for the coconut Mochi with cream cheese filling.

Step 2

First, let’s make the filling: To do this, put the cream cheese into a bowl, sift the icing sugar into it and add the lime juice . Mix everything together with a fork.

Step 3

Line a sealable container with cling film or similar. Spoon the prepared cream cheese filling into the container, press it down flat with a spoon, seal the container and place it in the fridge for 1 hour.

Step 4

Once the chilling time is up, lift the filling out of the container using the cling film and cut it into 12 roughly equal pieces with a knife. Then shape each piece into small balls between two large spoons. Place all the little balls back into the container, close the lid and return to the fridge until ready to use.

Step 5

Now we move on to the mochi dough: Sift the glutinous rice flour through a sieve into a medium-sized bowl, add sugar and mix thoroughly with coconut milk and water .
Tip: To begin with, the mixture will be very thick, almost lumpy. Don’t let that put you off! Just keep stirring with a spoon. The sugar will slowly dissolve and the dough will become runny again after a while. If the dough reminds you of icing, it’s ready.

Coconut Mochi Step 6: Prepare the steamer

Step 6. Step

Fill a large saucepan (the medium-sized bowl from the previous step should fit comfortably inside) with about two fingers’ depth of water and place a steamer inside (only the legs of the steamer should be in the water). Bring the water to the boil.
Tip: To make the dough in a pan or in the microwave, follow my basic recipe for mochi dough!

Coconut Mochi Step 7: Steaming the dough

7. Step

Place the bowl containing the dough into the steamer. Wrap the lid of the pot with a tea towel (to prevent condensation from dripping into the dough), fold the ends of the towel upwards and place the lid on the pot. Reduce the heat so that the water beneath the steamer is just simmering very gently. Steam the dough for 20 minutes.

Step 8

Halfway through the steaming time, remove the lid, stir the dough with a slightly damp spoon and replace the lid, including the tea towel. Caution: Risk of burns – please use oven gloves or pot holders!

Step 9

Shortly before the end of the cooking time Line a baking tray with baking paper and dust generously with cornflour </ strong>using a sieve. Then, as soon as the dough is ready (it should be a white, thick, cohesive mass that is no longer runny but still slightly moist), remove the bowl from the steamer. Using a spoon, transfer the dough from the bowl directly into the cornflour so that it doesn’t stick. Leave to cool briefly (about 5 minutes).

Step 10

Once the dough has cooled slightly, dust it with a little cornflour. First, gently flatten it a little with your hands, then roll it out into a square shape using a rolling pin. The dough should be about 5 mm thick after rolling.

Step 11

Cut the dough into 12 roughly equal-sized squares using a sharp knife. Also, take out the cream cheese balls.

Step 12

Carefully lift out each piece of dough, remove the excess cornflour – for example, with a pastry brush – and place a portion of the cream cheese filling in the centre of the dough piece.

Step 13

Using your fingertips, press two opposite corners of the dough firmly together in the centre over the filling, then fold the other two corners together in the same way. The filling inside should be completely enclosed by the Mochi dough.
Tip: The point where all the folds meet is the underside of the Mochi – so the appearance isn’t particularly important. The main thing is that the Mochi dough on the top doesn’t tear!

Kokos Mochi Schritt 14 Mochi mit Sesam ummanteln

Step 14

Now prepare two bowls, one with desiccated coconut and one with a little cold water. Briefly dip each finished Mochi into the water, then place it in the desiccated coconut and coat it carefully.