I love how refreshing and chewy these passionfruit mochi bites are—they’re simple to make and full of tropical flavor. If you enjoy soft, stretchy textures and tangy-sweet fillings, this one’s a must-try.
Passionfruit Mochi That Pulls and Pops with Flavor
I made this recipe when I had some ripe passionfruit sitting around, and it turned out better than I expected—so soft and chewy, with a delicious fruity zing. The best part? You don’t need any oven or mixer, just a few pantry ingredients and a good non-stick pan. Trust me, once you try this version, you’ll want to experiment with even more fruit flavors!
Why you‘ll love this recipe
- You can stretch the mochi more than 5cm—it’s that soft and chewy.
- Each bite is juicy, tangy, and naturally sweet from real passionfruit pulp.
- No baking, no complicated steps—just stir, cook, and pull!
- Great for summer, especially when paired with coconut or chilled drinks.
Ingredients (Makes about 10–12 pieces)
- 150g glutinous rice flour
- 60g cornstarch
- 50g granulated sugar
- 220g whole milk
- 120g passionfruit pulp (about 3 fruits)
- 20g butter
- appropriate amount of cooked glutinous rice flour (for dusting)
Note: This is for preventing sticking. You can dry-toast it in a pan or microwave on high for 1 minute until lightly yellow.
Instructions
Step 1: Prepare the passionfruit (3 minutes)
Wash and cut open the passionfruits. Scoop out the pulp with a spoon (you can leave the seeds in for extra crunch or strain them if preferred).
Tip: Choose fruits with wrinkled skin—they’re sweeter and have fuller pulp.
Step 2: Mix dry and wet ingredients (5 minutes)
In a mixing bowl, combine 150g glutinous rice flour, 60g cornstarch, and 50g sugar. Stir to blend evenly.
Pour in 220g milk and 120g passionfruit pulp. Stir clockwise with a whisk or chopsticks until the batter is smooth and has the consistency of yogurt.
Note: If too thick, add 10–20g more milk. If too runny, add a little extra glutinous rice flour.
Step 3: Cook the mochi dough (10–15 minutes)
Heat a non-stick pan over medium heat. Pour in the batter and add 20g butter.
Reduce to low heat. Use a silicone spatula to stir constantly from the bottom to avoid sticking.
Continue stirring until the mixture forms a smooth, stretchy dough that no longer sticks to the pan. It should appear semi-transparent and elastic.
Tip: Non-stick pan and low heat are essential. High heat will cause lumps; undercooked dough will stick to your hands.
Step 4: Shape the mochi (8 minutes)
Let the cooked dough cool until it’s warm to touch (around 40°C). Wear gloves and stretch the dough 10–15 times to improve elasticity.
Dust a surface with cooked glutinous rice flour. Roll the dough into a log (3–4 cm thick), then cut into 2 cm pieces.
Dip the cut surfaces into the cooked flour to prevent sticking.
Tip: If the dough sticks to your hands, rub with a little butter or dust with cooked flour.
Frequently Asked Questions
Can I use frozen passionfruit pulp?
Yes, just make sure it’s thawed and stirred well before use. Strain if it has too many seeds for your taste.
How do I make cooked glutinous rice flour?
Toast glutinous rice flour in a dry pan over low heat until slightly yellow, or microwave on high for 1 minute.
Can I store these for later?
Yes. Store in an airtight container:
Fridge: up to 2 days. Let sit at room temp for 10 minutes before eating.
Freezer: up to 1 week. Microwave for 10 seconds after thawing to regain softness.
Can I use another fruit?
Yes! Mango, strawberry, or citrus fruits work, but adjust the liquid ratio since each has different moisture content.
Passionfruit Mochi Recipe – Soft, Chewy, and Stretchy!
Ingredients
- 150 g glutinous rice flour
- 60 g cornstarch
- 50 g granulated sugar
- 220 g whole milk
- 120 g passionfruit pulp about 3 fruits
- 20 g butter
- appropriate amount of cooked glutinous rice flour for dusting
Instructions
Step 1: Prepare the passionfruit (3 minutes)
- Wash and cut open the passionfruits. Scoop out the pulp with a spoon (you can leave the seeds in for extra crunch or strain them if preferred).
- Tip: Choose fruits with wrinkled skin—they're sweeter and have fuller pulp.
Step 2: Mix dry and wet ingredients (5 minutes)
- In a mixing bowl, combine 150g glutinous rice flour, 60g cornstarch, and 50g sugar. Stir to blend evenly.
- Pour in 220g milk and 120g passionfruit pulp. Stir clockwise with a whisk or chopsticks until the batter is smooth and has the consistency of yogurt.
- Note: If too thick, add 10–20g more milk. If too runny, add a little extra glutinous rice flour.
Step 3: Cook the mochi dough (10–15 minutes)
- Heat a non-stick pan over medium heat. Pour in the batter and add 20g butter.
- Reduce to low heat. Use a silicone spatula to stir constantly from the bottom to avoid sticking.
- Continue stirring until the mixture forms a smooth, stretchy dough that no longer sticks to the pan. It should appear semi-transparent and elastic.
- Tip: Non-stick pan and low heat are essential. High heat will cause lumps; undercooked dough will stick to your hands.
Step 4: Shape the mochi (8 minutes)
- Let the cooked dough cool until it's warm to touch (around 40°C). Wear gloves and stretch the dough 10–15 times to improve elasticity.
- Dust a surface with cooked glutinous rice flour. Roll the dough into a log (3–4 cm thick), then cut into 2 cm pieces.
- Dip the cut surfaces into the cooked flour to prevent sticking.
- Tip: If the dough sticks to your hands, rub with a little butter or dust with cooked flour.
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