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Making Gluten-Free Coconut and Tropical Peach Mochi Desserts


Sasha likes sharing simple and delicious recipes that make life easier.

The Finished Mochi

The Finished Mochi

After making a batch of one of my favorite desserts, mochi, I was inspired to experiment. Any chef that attempts this knows the risks involved. Luckily, this one was a huge success! I had some very ripe peaches on hand that I wanted to use. I decided to use them as a filling. I happened to have a jar of apricot-pineapple preserves and thought this would be the perfect thing to add to the filling. The pineapple made me think of tropical flavors, which of course means coconut to me. I adore coconut and just knew I had to incorporate it. This let to the decision to replace the water in the cake with coconut milk and to roll them in sweetened coconut flakes instead of cornstarch.

The result is a fabulous rice cake that tastes refreshing, perfect for a hot summer day. Sweeter than the traditional but still not too sweet and wonderful textures. The infusion of coconut with a filling that's both tart and sweet whisks you to the tropics.

A close up of the tropical peach filling.

A close up of the tropical peach filling.


Tropical Peach Filling

  • 2 ripe peaches, 1-1 1/2 cups skins removed and cut into large chunks
  • 1/4 cup apricot-pineapple preserves
  • 1 packet of gelatin powder

Rice Cake

  • 1 2/3 cup sweet rice flour, also called glutinous rice flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 2/3 cup coconut milk, or a 14 oz can
  • Cornstarch for work surface
  • Sweetened coconut flakes, processed until finely chopped


  1. Make the filling the day before or several hours before using. Add the chopped and skinned peaches to a saucepan with the apricot-pineapple preserves. Cook over medium-low heat until the peaches have released some of their juices.
  2. Use a potato masher or fork and mash up the peaches in the pan until it's one big chunky mush.
  3. Continue to cook just until it first starts to boil. Remove from heat. Slowly add the gelatin while stirring. Continue to stir for 2 minutes after all the gelatin has been added.
  4. Refrigerate for at least 4 hours or overnight.
  5. When filling is set stir it up and mash it around. Form it into 14, 1-inch balls and set aside in the fridge until ready to use. You will most likely have leftover filling. Personally I ate the rest plain and with ice cream. ^_^
  6. Let's start on the rice cake . . . In a medium microwavable bowl combine the rice flour, sugar, and salt.
  7. Add the coconut milk and stir until completely combined.
  8. Cover bowl with plastic wrap, leaving a small slit for steam to vent. Cook on high for 5 minutes.
  9. If not completely cooked there will be bright white opaque spots, see pictures. Stir the dough and return to the microwave for and additional minute. Continue this until dough is fully cooked.
  10. Once fully cooked stir the dough for 5 minutes. Stirring for this long is the hardest part, but it's well worth it for the deliciously chewy results!
  11. Dust a clean work surface and your hands with cornstarch. Transfer the rice dough onto the surface and roll into a log. Cut the log into 14 equal pieces.
  12. Lay plastic wrap over the pieces while you work. Take one piece and slightly flatten it in your palm.
  13. Place a ball of filling in the center and wrap the edges up and around, pinching to seal in the filling. Continue pinching until it's completely sealed and smooth.
  14. Roll the finished cake in the finely chopped sweetened coconut and then they're ready to serve. I find them even better after they've been in the fridge for an hour or two.


Sasha Kim (author) on January 06, 2013:

Thank you so much Mecheshier! I hope you enjoy!

mecheshier on January 04, 2013:

Yum yum, I will definitely give this recipe a try. Thanks for sharing. A triple thumbs up. :-)

Sasha Kim (author) on October 13, 2012:

Keith, Thank you for your fantastic support ^_^ Making these for a holiday is a great idea! I hope you all enjoy and have fun making these together. I'll be so happy to know, thank you ^_^

Sasha Kim (author) on October 13, 2012:

Unknown Spy, Thank you so much for your comment and starts ^_^

KDuBarry03 on October 13, 2012:

This looks so good, Sasha! This looks like a fun and enjoyable deserte especially for the holidays. I'll definitely come back to this recipe when Thanksgiving rolls around! My mom, sister and I are currently on a rage for new recipes to try out; I'll definitely let you know how this one works out :) Voted up ad sharing!

Life Under Construction from Neverland on October 13, 2012:

Looks so o=mouth-watering delicious. I gave this 5 stars :)

Sasha Kim (author) on October 12, 2012:

Mary! Thank you ^_^ It's always a pleasure to hear from you! They seem complicated... but they're actually quite easy. I've been making different variations of these every few days for the last few months (they help my hubby's sensitive tummy) The most awkward part is sealing the filling in and after a few I'm sure you'll get the hang of it. If the filling is just insisting on squeezing out then try freezing the balls and then using them.

I can't wait to hear how they come out and how you like them! ^_^

Mary Hyatt from Florida on October 12, 2012:

I love coconut, and I'll be trying these! They look a little complicated, but your instructions are very good.

I'll let you know......

Sasha Kim (author) on October 06, 2012:

That is absolutely fantastic Vespa!! It really made my day ^_^ Thank you! Mango sounds like it would be even better than peaches! As for thickness it's better to be too thick than too thin... I've tried to use too thin filling and it just squishes out when your trying to seal the cakes... lol. I'm so happy you and your friends loved them ^_^

Vespa Woolf from Peru, South America on October 05, 2012:

I made these last night, Mama Kim! I was a little nervous as I've never made anything like them before. We don't have sweet rice flour here, so I had to borrow some from my Japanese friend. I used mango since peaches aren't in season yet and pineapple jam. My weren't as pretty as yours, but I was proud of having made them and our friends loved them! I made the filling a little too thick, but the mango was yummy. Thanks so much! I just love your recipes. : )

Sasha Kim (author) on October 04, 2012:

Thank you Brett! Your wonderful support is greatly appreciated!! I'm sure you know the original cakes these were inspired from very well ^_^

Brett C from Asia on October 03, 2012:

What a wonderful discovery, sometimes taking a risk and stepping outside your comfort zone really creates something great.

Shared, up and awesome. Pinned too.

Sasha Kim (author) on October 03, 2012:

LaThing, Thank you so much for your great comment and votes ^_^

I adore the red bean filled ones! In fact I have a recipe for those ones and the red bean paste itself as well ^_^ They are surprisingly easy.. and they can even be made without filling. My husband has found they help his stomach problems so I've been making a batch every couple days. Only instead of filling them I've been replacing the liquid in the rice cake with pureed fruit, forming them into balls and rolling them in sweet flaked coconut... wonderful. So far strawberry is our favorite. ^_^

Sasha Kim (author) on October 03, 2012:

Rajan, Thank you so much!! I'm so happy you like my recipe and hub ^_^ I highly appreciate your fantastic support my friend ^_^

LaThing from From a World Within, USA on October 02, 2012:

These are the balls that I bought from the Asian store! I love them but didn't know how to make it. I had the ones with the red beans paste! They taste so good..... I will try to make these, not sure how they will come out though :)

Thanks, voting up and useful!

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on October 02, 2012:

These cakes looks absolutely delicious with all those wonderful picture you put in here. Thanks, Sasha, for sharing this wonderful recipe which I'm bookmarking.

voted up, beautiful and shared and pinned.

Sasha Kim (author) on September 26, 2012:

Aviannovice, My husband and I don't have a gluten intolerance and we can't get enough of these... so I just know you'll love them ^_^ Kinda silly though that the flour used is called glutenous rice flour... but is still "gluten" free... ^_^ I had to triple check before I believed it. Thank you so much for stopping in!

Deb Hirt from Stillwater, OK on September 26, 2012:

Billy sent me from his last hub. Since I am gluten intolerant and I love sweets this is right up my alley.

Sasha Kim (author) on September 25, 2012:

Really?? ^_^ Oh that's Exciting!! Thank you ^_^

Bill Holland from Olympia, WA on September 25, 2012:

You will be mentioned in a hub coming out Thursday or Friday; just thought you would like to know. :)

Sasha Kim (author) on September 20, 2012:

Bill, What are you talking about? Everything I cook is diet friendly ^_^ lol. Thank you so much for your fantastic comment ^_^ I always look forward to hearing from you my friend ^_^

Bill Holland from Olympia, WA on September 20, 2012:

Well, this one snuck by me somehow! Glad I checked over there to see what you have been up to in the kitchen. Do you really cook like this all the time? I would weigh 300 pounds if I lived with you. LOL

These things just look so delicious that I am sure I am gaining weight looking at the pictures.

You, my young talented friend, are amazing.

Sasha Kim (author) on September 19, 2012:

Thank you so much Ishwaryaa!! I took an East Asian dish... the classic non coconut rice cakes filled with read bean paste and made them more Southeast Asian ^_^ I'm so happy you and Docmo approve!! Nothing makes me happier than someone from a country that I'm trying to make food from to like it. You're very generous with your votes and shares, thank you, thank you!!!

Ishwaryaa Dhandapani from Chennai, India on September 19, 2012:

A delicious recipe with drool-worthy photos! I remember that you mentioned in the comment-section of my hub that this dish looked similar to my dish - I agree with you. Even Docmo said the same thing as we both hailed from the same region. I like the fact that this tasty dessert involved a lot of coconut(one of my favorites) as well as peaches and apricot-pineapple! Direct instructions and handy step-by-step photos! A wonderful recipe hub! Well-done!

Thanks for SHARING. Useful & Awesome. Voted up, pinned & socially shared

Sasha Kim (author) on September 18, 2012:

Teaches, Thank you for your lovely comment ^_^ Yes... this are very hard to put down ^_^ They aren't a rich sweet like cake so it is very easy to keep eating... they are filling though, which diet wise is a good thing. I hope you try and enjoy ^_^

Dianna Mendez on September 18, 2012:

These really are a sweet temptation! I think that I could eat these in one setting and still have room for more and more! Yummy!

Sasha Kim (author) on September 17, 2012:

Hi Meldz!! I'm so happy you'll try and make these ^_^ I just know you'll make them wonderfully. I hope you enjoy! Thank you so much for your lovely comment, vote and pin!!

ignugent17 on September 17, 2012:

Mama Kim ,

Wow! coconut looks so good and I will try to make this. Thank you very much for sharing.

Voted up and pinning it. :-)

Sasha Kim (author) on September 16, 2012:

Thank you Michelle! ^_^ Your comments and pins are always welcome and enjoyed ^_^

Michelle Liew from Singapore on September 16, 2012:

Another great recipe for me to pin..love coconut. Thanks for sharing.

Sasha Kim (author) on September 16, 2012:

Mike, Thank you for your wonderful comment ^_^ I came up with these after making red bean filled mochi cakes... I posted a hub on them the same day I posted this one. ^_^ These are just a variation of those. I didn't call them mochi in the title because China and Korea also make them and have their names for them as well. I don't now the Chinese name but Koreans call them tteok (pronounced kinda like duk) Maybe I'll add the different names to the titles... thank you^_^

I've only been able to find cakes like these in specialty asian markets... and then only in the ones that prepare some of their own foods to sell. I have to drive 2 hours to get them. So I started making them myself... and fresh is always better! ^_^ I hope you get to make these... and if you think they might be too sweet (they are on the sweeter side when it comes to mochi) then check out my hub on red bean filled sweet rice cakes. Or... for a non sweet treat you can make the dough from my red bean sweet rice cakes but don't fill them. Roll them into little logs and slather them with a chili paste and sesame seeds. This is a loved snack in Korea (My husband is full Korean, his family has taught me a lot ^_^)

Wow... Thank you for you fantastic comment! I'm happy to have made a new hub-friend!

Sasha Kim (author) on September 16, 2012:

Livingsta, Thank you for your lovely comment ^_^ These are fun to make and so yummy.. Enjoy!

Mike Robbers from London on September 16, 2012:

These Peach Sweet Rice Cakes sound absolutely delicious! Even though I rarely cook sweet recipes, I love buying them or ordering in restaurants.. but this cakes must be so rare to find :(

By the way, Have you ever tried Mochi Balls, the Japanese Rice Cakes? they are a bit similar I feel & they can be served in many delightful ways..

livingsta from United Kingdom on September 16, 2012:

Looks so tempting, will have to give it a try sometimes :) Thank you for sharing!!!

Sasha Kim (author) on September 16, 2012:

Ihchan, Thank you for your lovely comment! I hope you enjoy!

lhchan on September 16, 2012:

Thanks for the recipe. This hub is very details, the picture shown very clear about how to do it. Thanks for sharing.

Sasha Kim (author) on September 16, 2012:

Thank you Abby! I hope you enjoy them ^_^

Abby from Ireland on September 16, 2012:

These look absolutely gorgeous! Must try these, thanks for sharing :)

Sasha Kim (author) on September 15, 2012:

Mhatter, Thank you for you kind comment ^_^

Sasha Kim (author) on September 15, 2012:

Veronica, You are too kind! Thank you for your super generous comment ^_^ I hope you get to try them!

Sasha Kim (author) on September 15, 2012:

RTalloni, Oh my they smell so good ^_^ I'm glad you liked the photos... my camera is covered in cornstarch now because of them, lol. Thank you for your lovely comment ^_^

Sasha Kim (author) on September 15, 2012:

Kat, I love trying new things too, keeps things interesting ^_^ Coconut and peaches are both wonderful favorites to have and they go surprisingly well together! Thank you for your comment and I hope you enjoy!

Sasha Kim (author) on September 15, 2012:

Thank you Tammy ^_^ Always a pleasure hearing from you. Glad you like and thank you for your generous comment/share/pin!

Sasha Kim (author) on September 15, 2012:

Docmo, Thank you so much! It's an honor for one of my recipes to be a reminder of the cherished memories of a mother's cooking. Your comment is very kind and greatly appreciated! ^_^

Sasha Kim (author) on September 15, 2012:

Janine, Your comment is fantastic ^_^ love it! I love pina colada flavored things... I've been racking my brain trying to figure out how to make a filling using bananas and pineapple that is firm enough to use in these cakes... I'll let you know if I figure it out, OR if anyone has any ideas they can let me know please ^_^ Thank you so much for your very generous comment my hub friend!

Sasha Kim (author) on September 15, 2012:

Nell, Thank you for the comment and votes ^_^ Trying new stuff is what keeps us young and on our toes ^_^ I hope you enjoy my friend.

Martin Kloess from San Francisco on September 15, 2012:

Thank you for sharing this tasty recipe.

Veronica Roberts from Ohio, USA on September 15, 2012:

Oh my! This sounds amazing! I am definitely keeping this one in my back pocket.

Tweeted, voted up, shared, & am pinning!

RTalloni on September 15, 2012:

These look wonderful! Thanks for including great photos of the steps for this recipe. I can smell the combination of coconut, peaches, and rice now!

kat_thurston on September 15, 2012:

WOW I am always on the look out for trying new and different. I never had anything like this before but I will definitely try them because they have my two favorites peaches and coconut. I will definitely try these. Thanks for the recipe

Tammy from North Carolina on September 15, 2012:

These are beautiful and they look very good. Impressive! Pinning and sharing.

Mohan Kumar from UK on September 15, 2012:

This is so yummy and reminds me of my mums rice cakes - these are a delicacy in south India with various fillings in steamed rice dumplings. this version sounds delightful and can't wait to try at home. Your recipes are always impeccably presented and this one is no exception. Loved the pictures too. Awesome!

Janine Huldie from New York, New York on September 15, 2012:

Oh my god, I think I just died and went to heaven. I too love coconut, peaches and pineapple too, so this one sounds truly divine to me. I also agree that when I think pineapple, I think coconut too (Pina Coladas ring bell!). I have pinned this to try to have voted, shared and tweeted too!!

Nell Rose from England on September 15, 2012:

Absolutely yum! lol! something totally different for me to try! wonderful stuff! lol! voted up! cheers nell

Sasha Kim (author) on September 15, 2012:

Bill, Thank you, I just love your comments ^_^

Bill Holland from Olympia, WA on September 15, 2012:

You really need to stop with these recipes my dear; it's not fair to me at all. I was perfectly fine, not hungry at all, and then this hub pops up and now I'm starving. Thanks a lot!

Of course, wonderful hub!

Sasha Kim (author) on September 15, 2012:

Vespa, Thank you ^_^ If your neighbors approve I will be over the moon! My hubby and his Korean family all loved these! I made them yesterday and they're all gone already... Guess I'll have to make more next week... I'm thinking about making a mung bean filling with the coconut cake ^_^ Thank you for the votes and share as well ^_^

Sasha Kim (author) on September 15, 2012:

Thank you Linda ^_^ Coconut is wonderful! Glad you liked the photos and recipe.

Vespa Woolf from Peru, South America on September 15, 2012:

What a unique and delicious recipe! I've never made these before, but this recipe has me sold. I think it would be fun to make for our Japanese neighbors. I'll let you know how it goes when I try it. What did your hubby think of your new creation? Voted up, pinned and shared.

Sasha Kim (author) on September 15, 2012:

Rochelle, Thank you for your comment ^_^ If you still wanted to you could make these with water instead of coconut milk and dust the finished cakes with cornstarch instead of coconut flakes.

Linda Bilyeu from Orlando, FL on September 15, 2012:

You enticed me with the coconut again. Great photos and recipe!

Rochelle Frank from California Gold Country on September 15, 2012:

This sounds beautiful, but a little ambitious. Too bad my hubby is NOT a coconut fan. I'd like to taste this and am sure it would be delicious.

You are a very creative cook.

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