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Asian Mochi Rolls 驴打滚儿


This is one of my favorite childhood desserts from Beijing, China. It is gluten-free and scrumptious end to any meal or it even makes a great snack after school. I made this easy version so that I can make it anytime I want. Most of the ingredients can be purchased in the Asian Grocery stores.

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Rate this recipe 4/5 (24 Votes)


  • 1 cup glutinous rice flour or mochiko
  • 1/4 cup sugar
  • 2 tablespoons cooking oil
  • 1 cup water
  • 1 can red bean paste or koshian or kobashian
  • 1/2 cup ground almond meal or soybean meal or peanut meal


Servings 8
Preparation time 30mins
Cooking time 35mins
Adapted from


Step 1

Mix the glutinous rice flour, sugar, oil, and water in a medium bowl together. Whisk until well blended. Spray a 6x8-inch microwaveable container with no-stick cooking oil.

Pour 1/2 of the batter in the container. Microwave on high for 2 to 3 minutes or until the batter turns clear, solid, and there is no white liquid spots.

Place 1/2 cup of almond meal on a cutting board. While the mochi is warm, place mochi on the top of almond powder. Place about 1/4 cup red bean paste on the top of mochi, flatten with the back of a spoon, and roll.

Cool the mochi roll before cutting. Storage in a tight covered plastic container before serving.

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