Introduction
Take your taste buds on a tropical vacation with these whimsical and delicious Blue Coconut Mochi Rolls. This creative dessert features a soft and chewy mochi shell, colored a vibrant blue, and a light, creamy coconut-flavored filling, all rolled together into a beautiful spiral. The combination of the unique texture of mochi and the sweet, nutty flavor of coconut makes for a refreshing and memorable treat that is as fun to look at as it is to eat.
Why You’ll Love These Blue Coconut Mochi Rolls
- Unique Texture: The mochi dough is soft, stretchy, and satisfyingly chewy, a wonderful contrast to the creamy filling.
- Tropical Flavor: The subtle coconut flavor in both the mochi and the filling creates a refreshing, tropical taste.
- Eye-Catching Color: The vibrant blue color makes this dessert a true showstopper.
- A Fun Project: Making and rolling the mochi is a creative and rewarding baking experience.
- Naturally Gluten-Free: Made with glutinous rice flour, this is a perfect dessert for those with gluten sensitivities.
Ingredients
For the Blue Mochi Dough:
- 1 cup (120g) glutinous rice flour (mochiko)
- ¼ cup (30g) cornstarch
- ¼ cup (50g) granulated sugar
- ½ cup (120ml) milk
- 1 tablespoon coconut extract or 2 tablespoons full-fat coconut milk
- 1 tablespoon neutral oil (like vegetable or grapeseed)
- A few drops of blue gel food coloring
- A pinch of salt
For the Coconut Whipped Cream Filling:
- 1 (13.5 oz / 400ml) can of full-fat coconut milk, refrigerated overnight
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Assembly and Garnish:
- Extra powdered sugar or cornstarch for dusting
- Toasted coconut flakes (optional)
Equipment You’ll Need:
- Steamer basket or large pot with a lid
- Heatproof bowl
- Whisk and spatula
- Silicone mat or parchment paper
- Rolling pin
Instructions
Part 1: Make the Blue Mochi Dough
- Mix Ingredients: In a heatproof bowl, whisk together the glutinous rice flour, cornstarch, sugar, and salt. Add the milk, oil, and coconut extract (or milk) and whisk until the batter is smooth. Add a few drops of blue gel food coloring and mix until you achieve a vibrant, uniform blue color.
- Steam the Mochi: Place the bowl in a steamer basket over a pot of simmering water. Cover the pot and steam for 20 minutes, or until the mochi is firm and translucent. It will look like a solid dough.
- Knead and Roll: Lightly dust a silicone mat or a large piece of parchment paper with powdered sugar or cornstarch. Place the hot mochi dough onto the mat. Lightly dust your hands and a rolling pin, then knead the mochi for 1-2 minutes until it is smooth and elastic. Roll the dough into a large rectangle, about 10×12 inches, making sure it is an even thickness. Let it cool completely.
Part 2: Prepare the Filling and Assembly
- Make the Coconut Whipped Cream: Open the refrigerated can of coconut milk without shaking it. Scoop the thick, solid cream from the top into a very cold bowl. Discard the liquid underneath or save it for another use. Use an electric mixer to beat the coconut cream on high speed. Gradually add the powdered sugar and vanilla extract. Continue to beat until stiff peaks form.
- Assemble the Roll: Once the mochi is completely cool, spread the coconut whipped cream filling evenly over the entire surface of the mochi rectangle, leaving a small border at one of the long edges.
- Roll It Up: Carefully lift the mochi and begin to roll it away from you, like a jelly roll. Roll it tightly but gently, using the mat to help you. Once rolled, wrap the mochi roll in plastic wrap and place it in the refrigerator to chill and set for at least 30 minutes.
Part 3: Slice and Serve
- Slice: Once chilled, unwrap the mochi roll. Use a sharp, wet knife to slice the roll into 1-inch thick pieces. Re-wet the knife after each slice for a clean cut.
- Garnish and Serve: Garnish with optional toasted coconut flakes. Serve immediately, as mochi is best enjoyed fresh.
Storage and Essential Tips for the Best Blue Coconut Mochi Rolls
- Glutinous Rice Flour: Make sure you use glutinous rice flour (mochiko or shiratamako), not regular rice flour.
- Chill the Coconut Milk: This step is crucial for making the coconut whipped cream. The can must be completely chilled so the cream separates from the liquid.
- Non-Stick is Key: Mochi is extremely sticky. Using a silicone mat and dusting with powdered sugar or cornstarch is essential to prevent sticking.
- Best Eaten Fresh: Mochi and whipped cream can get hard in the refrigerator over time, so this dessert is best enjoyed the same day it is made.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Share Your Sweet Creation!
Did you make a batch of these beautiful Blue Coconut Mochi Rolls? We’d love to see them! Share your photos on Instagram and tag @BakingIdeas and use the hashtag #MochiRolls.
