Young Glutinous Rice Coconut Mochi (Mochi Cốm Dừa)

You might have seen a couple of mochi recipes on my blog already. We all love mochi at home and I always find myself coming back to it whenever I want something comforting and fun to make. It’s now autumn, the season of young glutinous rice (cốm) in Hanoi. That’s when the idea struck me – why not combine soft, chewy mochi with my favourite autumn treat? And so the Young Glutinous Rice Coconut Mochi (Mochi Cốm Dừa) was born.

I make the first batch last weekend and this weekend I found myself making it again just to satisfy that craving for the nostalgic taste of Hanoi in autumn. It’s even better when the young glutinous rice is cooked gently in coconut milk and condensed milk.

For some of my European friends, the chew texture of mochi may feel unusual at first but it’s one of those things you grow to love with every bite. It’s a texture adored not only in Vietnam but across Asia.

Why I love this Young Glutinous Rice Coconut Mochi

To make this recipe more exciting, I decided not to shape the mochi into traditional round balls like my Berry Mochi or Dubai Chocolate Mochi. Instead, I rolled them into swirl-like slices.

This saves time and ensures that every piece has a perfect balance of mochi skin wrapped around the young glutinous rice coconut paste. Plus, the swirl effect looks beautiful on a plate and makes it easier to serve.

Preparing the Mochi Skin

For the mochi skin, I follow the same base as my Berry Mochi recipe but use half the amount. The process is simple but does require patience.

I mix whole milk, glutinous rice flour, cornflour and caster sugar in a jug, then run the mixture through a sieve to make sure there are no lumps. After covering the bowl with cling film and piercing a few holes, I steam it in the microwave for about 5-6 minutes until the mixture is cooked through and no liquid remains.

Once out, I stir in a knob of butter to melt into the dough and then wait for it to cool enough to handle. Here’s a little trick: instead of kneading it by hand (which can be messy and too warm to handle), I place the dough into a plastic bag and knead it from outside until it becomes smooth and stretchy. This makes the job much easier and a lot cleaner.

Making the Young Glutinous Rice Coconut Paste

This filling is the heart of the recipe and it’s what gives the Young Glutinous Rice Coconut Mochi its special autumn flavour.

In a small pan, I heat coconut milk and condensed milk over low medium heat, stirring until they are combined. Once it starts bubbling, I add the young glutinous rice. I usually keep bags of cốm (200g each) in the freezer so I defrost one and add it straight in.

The rice quickly absorbs the liquid and begins to stick together. At this point, you can add a few drops of pandan extract (optional). This gives the paste a fragrant pandan aroma and a deeper green shade, making the filling even more vibrant. After about 5 minutes of stirring, it thickens into a paste. I continue stirring for another minute before turning off the heat and mixing in a couple of teaspoons of coconut oil. This step makes the paste glossy and keeps it soft longer. Once ready, I leave it to cool completely.

Assembling the Young Glutinous Rice Coconut Mochi

This is the fun part – putting it all together.

On a non-stick baking sheet, I scatter a generous layer of desiccated coconut and place the mochi dough on top. Using a non-stick rolling pin, I roll it out thinly, about 0.3-0.5 cm thick, trimming off any uneven edges. Sometimes, I cover the dough with cling film and roll over the top to prevent it sting to the pin.

Meanwhile, I spread the cooled coconut-glutinous rice paste onto another sheet. Covering it with cling film makes it easier to roll evenly to the same size as the dough.

To assemble, I lift the paste and paste it carefully over the dough, peeling away the baking sheet. Everything sits neatly together with no mess. I then roll the whole sheet tightly into one long log, keeping the filling enclosed.

It’s far too sticky to cut with a knife, so I use a thin piece of thread, sliding it underneath the roll and pulling it across to slice neat, swirl-shaped pieces. Each piece is placed in a silicone cupcake case or on a square of banana leaf to prevent sticking. A final sprinkle of desiccated coconut finishes them off.

A taste of Hanoi Autumn

The result is a tray of chewy, coconut, fragrant swirls that capture the essence of Hanoi autumn. Each bite of Young Glutinous Rice Coconut Mochi (Mochi Cốm Dừa) is soft, glossy and full of memories.

If you’re already a fan of mochi, this version with young glutinous rice might become your new favourite. And if you’re new to it, this recipe is the perfect introduction to a texture and flavour much loved across Vietnam and beyond.

Storage

It’s best to enjoy the Young Glutinous Rice Coconut Mochi on the same day. They will keep at room temperature in an airtight container for up to 3 days. Just pop one in the microwave for 30 seconds to soften and warm slightly before enjoying again.