Recipe: Durian Mochi or Tang Yuan - Vegan Friendly!

 Mochi is a Japanese cake made out of glutinous rice flour and usually served for dessert. The cakes can be a square slice, or round balls stuffed with red bean paste, whole pieces of fruit, custard, or even ice cream. Tang Yuan is the Chinese name for these dessert balls. In this version, creative blogger Teri from Borneo stuffed her mochi with durian. Brilliant!

Next step: Mochi with vegan durian ice cream inside...mmmmm. Can anyone make this raw?


Durian Tang Yuan or Mochi (makes 7 to 8 balls)
Recipe from

  • 3/4 cup finest, freshest glutinous rice flour
  • 1/4 cup room temp water
  • 1/4 cup durian flesh, mashed with a fork and hard clumps removed & half-frozen
  • Topping: fresh or desiccated coconut shavings
  • Light gula melaka syrup, or any other sugar syrup (like maple syrup or agave)
1. Mix the flour with the water until the dough comes together. You may have to add more flour or water. Divide into 7 or 8 small portions.

2. Dust your palms, roll one portion of dough into a smooth ball, then press it into a flat circle (not too thin or the durian will seep through) and put a teaspoon of durian flesh inside. Pinch the edges together to seal and roll again into a smooth ball. Repeat until all the dough is done. Place tang yuan into fridge to firm up, about 15 minutes.

3. Bring a pot of water to boil. Take the tang yuan out from the fridge. Dust your hands again with glu rice flour, roll the tang yuan between your palms until round and smooth and drop them into the boiling water. Immediately use a pair of chopsticks or slotted spoon to move the balls so that they don't stick to the bottom of the pot. Turn the heat to medium. When the balls rise, they are done. I like to switch the fire off, cover the pot and wait a couple of minutes.

4. Scoop the balls out with a slotted spoon onto a bowl. Sprinkle coconut shavings and drizzle with sugar syrup.