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Herbaland Foodie: Pink Mochi

This delicious pink mochi recipe is from our Herbaland Ambassador Connie Leung aka @conniekyleung on Instagram. 



Pink Mochi⁠


  • 3/4 cup Glutinous Rice Flour/Mochiko Rice Flour⁠
  • 1 tsp Pitaya Powder⁠
  • 3/4 cup Water⁠
  • 1/4 cup Sugar⁠
  • 1/3 cup Potato Starch, Shredded Coconut⁠
  • 1 cup Red Bean Paste/Dark Chocolate Frosting⁠


  1. Roll the red bean paste/dark chocolate frosting into marble-size and place in the freezer until firm⁠
  2. Whisk together the glutinous rice flour, pitaya powder, and sugar⁠
  3. Add the water and mix well until combined⁠
  4. Place the dough into a pan and place it in a steamer. Steam on high heat for 15 minutes⁠
  5. Use a knife and divide the mochi equally into squares⁠
  6. Take out one square at a time, place the red bean/dark chocolate ball in the center, wrap until fully enclosed and roll in the potato starch/shredded coconut⁠


  • For easier wrapping, make sure the filling is frozen solid⁠
  • You can try microwaving it on high power; 1 minute, stir, 1 minute, stir, 30 seconds (until the dough look translucent-like)⁠
  • Once the mochi comes into contact w the potato starch/shredded coconut, it will not stick - so make sure the mochi is fully sealed before powdering it⁠
  • Shredded coconut is the best option if you wish to hide flaws⁠




Check out another tasty recipe from Connie here!


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