Sour, sweet, and irresistibly chewy, this passion fruit mochi is a delightful treat with a fail-proof recipe that’s incredibly easy to make.
What is passion fruit mochi
Mochi, a traditional Japanese rice cake, is made from glutinous rice flour and has a unique stretchy consistency.
In this recipe, passion fruit pulp is mixed with glutinous rice flour, cornstarch, sugar, and milk to create a smooth and flavorful mochi dough. The mixture is steamed until cooked, then blended with butter to enhance its richness.
My Love For Mochi
If you’ve been following along with Kitchen Misadventures, you’re likely aware of my fondness for mochi. Over time, I’ve shared a diverse array of recipes, ranging from Mango Mochi, Peanut Mochi, Strawberry Mochi, Mochi With Red Bean Paste, and Taro Mochi.
Each creation brings its own unique spin to this cherished delicacy, introducing distinct flavors and textures that are sure to tantalize your taste buds. Among them, the passion fruit mochi stands out as one of the simplest yet most flavorful options.
Ingredient Substitutes And Recipe Techniques
Glutinous rice flour: Glutinous rice flour, also known as sweet rice flour, is essential for creating the sticky and chewy texture characteristic of mochi. Despite its name, “glutinous,” which refers to its sticky properties when cooked, it’s gluten-free. There is no alternative that can replicate this texture, so it’s crucial not to substitute it in the recipe. Make sure to have glutinous rice flour on hand and prepare it in advance for the recipe. Note that it differs from regular rice flour; refer to my guide for further details. Check your local Asian supermarket or order this from online stores like Amazon.
Trust me, glutinous rice flour is worth it. If you have any leftover, it opens the door to a world of delicious possibilities. You can use it to make other delicious recipes such as Homemade Ham Sui Gok, Tang Yuan, Nian Gao, or Festive Snow Skin Mooncakes.
Cornstarch: Cornstarch makes mochi chewier and thicker. If you don’t have cornstarch, swap it with these alternatives:
- All-Purpose Flour (1:1 ratio)
- Arrowroot Powder (1:1 ratio)
- Tapioca Starch/Flour (1:1 ratio)
- Potato Starch (1:1 ratio)
- Rice Flour (1:1 ratio)
Passion fruit: The passion fruit adds a tropical twist to the mochi, enhancing its taste and providing a delightful contrast to the chewy texture of the dessert. Additionally, passion fruit brings vibrant color and aroma to the mochi, making it visually appealing and enticing to eat.
Sugar: For maintaining the white color of the mochi, it’s best to use white sugar, also known as granulated sugar.
Milk: Mochi dough is made creamy and milky using milk. You can use regular milk, plant-based milk, or coconut milk for a stronger coconut flavor. If you don’t have milk, you can use water, but the mochi will not be as rich or creamy.
Butter: Adding butter to the mochi dough enhances its elasticity, structure, and richness. Use salted or unsalted butter, vegetable shortening, or dairy-free butter.
Cooking Methods: There are primarily three methods to cook mochi dough.
- Pan-frying method, as demonstrated in the Chocolate Mochi Recipe and Strawberry Mochi Recipe.
- Steam method, as seen in my Peanut Mochi recipe and Taro Mochi recipe.
- The microwave method, as demonstrated in the Matcha Mochi recipe, is the technique used to prepare this recipe.
Ingredients:
- 120g Glutinous rice flour
- 60g Cornstarch
- 25g Granulated sugar
- 120g Passion fruit pulp
- 120g Milk
- 15g Butter
- Additional cooked glutinous rice flour for dusting
Passion Fruit Mochi Instructions:
In a mixing bowl, combine the glutinous rice flour, cornstarch, granulated sugar, passion fruit pulp, and milk. Mix the ingredients thoroughly until well combined.
Pour the mixture into a heat-resistant container and cover it with plastic wrap. Use a toothpick to poke a few holes in the plastic wrap to allow steam to escape during steaming.
Steam the mochi mixture for 15 minutes over boiling water.
Once the mixture is steamed, remove it from the steamer and carefully add 15g of butter. Using a spatula, gently press down on the butter and drag it back and forth across the surface of the mochi mixture to help it melt evenly. 
Allow the mixture to cool to room temperature, similar to the process used in the watermelon mochi recipe. Once cooled, put on gloves to prevent sticking, and start stretching and pulling the mochi mixture repeatedly. Stretch it for about 5 minutes until it becomes smooth and elastic. This step is crucial for developing the desired soft and chewy texture of the mochi.
Sprinkle a layer of cooked glutinous rice flour on a clean surface or board to prevent sticking. Transfer the mochi mixture onto the floured surface.
Roll the mixture into a long strip using your hands. Then, use a scraper or knife to cut the strip into small, bite-sized pieces.
Once cut, your passion fruit mochi is ready to be enjoyed! Serve immediately or store in an airtight container for later indulgence.
How To Make Passion Fruit Mochi
Ingredients
- 120 g Glutinous rice flour
- 60 g Cornstarch
- 25 g Granulated sugar
- 120 g Passion fruit pulp
- 120 g Milk
- 15 g Butter
- Additional cooked glutinous rice flour for dusting
Instructions
- In a mixing bowl, combine the glutinous rice flour, cornstarch, granulated sugar, passion fruit pulp, and milk. Mix the ingredients thoroughly until well combined.
- Pour the mixture into a heat-resistant container and cover it with plastic wrap. Use a toothpick to poke a few holes in the plastic wrap to allow steam to escape during steaming.
- Steam the mochi mixture for 15 minutes over boiling water.
- Once the mixture is steamed, remove it from the steamer and carefully add 15g of butter. Using a spatula, gently press down on the butter and drag it back and forth across the surface of the mochi mixture to help it melt evenly.
- Allow the mixture to cool to room temperature, similar to the process used in the watermelon mochi recipe. Once cooled, put on gloves to prevent sticking, and start stretching and pulling the mochi mixture repeatedly. Stretch it for about 5 minutes until it becomes smooth and elastic. This step is crucial for developing the desired soft and chewy texture of the mochi.
- Sprinkle a layer of cooked glutinous rice flour on a clean surface or board to prevent sticking. Transfer the mochi mixture onto the floured surface.
- Roll the mixture into a long strip using your hands. Then, use a scraper or knife to cut the strip into small, bite-sized pieces.
- Once cut, your passion fruit mochi is ready to be enjoyed! Serve immediately or store in an airtight container for later indulgence.
