Guava Mochi Recipe

Prepare pan

Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment with a thin film of neutral oil or nonstick spray.

Mix dry ingredients

In a medium bowl, whisk together 1.5 cups sweet rice flour, 0.5 cups granulated sugar, and 0.25 teaspoon salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk together 1 cup full-fat coconut milk, 0.5 cup water, and 2 tablespoons melted unsalted butter until smooth.

Make mochi batter

Slowly pour the wet mixture into the dry ingredients while whisking to form a smooth, lump-free batter. Scrape the batter into a microwave-safe bowl or keep in the mixing bowl if steaming.

Cook the mochi

Microwave method: Cover bowl loosely with plastic wrap and microwave on high for 1 minute, stir vigorously with a wet spatula, then microwave another 1 minute, stir, then microwave 30 seconds — total about 2.5 minutes — until the batter is glossy and translucent. Steaming method: Place bowl in a steamer over simmering water and steam, covered, for 20–25 minutes, stirring once or twice, until the mixture is glossy and translucent. (Cooking times vary; the mochi should be sticky, cohesive and no longer pasty.)

Finish and shape

Dust the prepared work surface and a sheet of parchment with 1/4 cup cornstarch. Turn the hot mochi onto the cornstarch-dusted surface (be careful — it will be hot). Use a generously cornstarch-dusted rolling pin or hands to flatten the mochi into an even rectangle about 1/2-inch (1.2 cm) thick. Let cool for 8–10 minutes until safe to handle but still pliable.

Portion the mochi

Cut the mochi rectangle into 12 equal pieces (approx. 2-inch squares) using a cornstarch-dusted knife or bench scraper. Dust cuts with additional cornstarch to prevent sticking. Set pieces aside briefly for filling.

Bloom gelatin

Sprinkle 1 teaspoon powdered gelatin over 1 tablespoon cold water in a small bowl. Let sit 3–5 minutes to bloom.

Warm guava purée

In a small saucepan, gently warm 1 cup strained guava purée over low heat until it is just warm (do not boil). Stir in 2 tablespoons powdered sugar and 1 teaspoon lime juice until dissolved.

Incorporate gelatin

Stir the bloomed gelatin into the warm guava purée until fully dissolved and smooth. Remove from heat and let cool slightly until the mixture thickens but is still pourable (about 5–7 minutes). If the purée seems too loose, chill briefly in the refrigerator for 10–15 minutes, stirring occasionally, until spreadable.

Fill mochi

Take one mochi square, dust off excess cornstarch, place 1 to 1.5 teaspoons of guava filling in the center, then fold edges of the mochi around the filling to enclose it (pinch seam to seal). Work quickly while mochi is pliable. Repeat with remaining squares and filling. If any filling remains, spoon it over finished mochi or serve alongside.

Final dusting and presentation

Lightly dust each finished guava mochi with a little more cornstarch to prevent sticking. Trim any excess cornstarch with a dry brush. Optionally sprinkle toasted coconut flakes on top or garnish with a small piece of fresh guava or microgreens for contrast.

Chill and store

Place finished mochi in an airtight container separated by parchment to avoid sticking. Refrigerate for up to 3 days. For best texture, bring to room temperature 20–30 minutes before serving.