Description

These heart-shaped raspberry mochi are a festive, chewy treat perfect for Valentine’s Day. Made with real raspberries and sweet rice flour, they’re naturally gluten-free, easy to make, and ideal for sharing or gifting.

Ingredients

Scale

2 cups sweet rice flour (glutinous rice flour, such as Mochiko brand)
1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 cup fresh raspberries (plus extra for garnish, or use thawed frozen raspberries)
1 cup full-fat coconut milk (or whole milk or oat milk)
2 large eggs, room temperature
2 tsp vanilla extract
4 tbsp unsalted butter, melted (or coconut oil for dairy-free)
Red or pink food coloring (optional, a drop or two)
Potato starch or cornstarch (for dusting)
Powdered sugar (for sprinkling, optional)
Extra raspberries or edible glitter (optional, for decoration)

Instructions

Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
Preheat oven to 350°F (175°C).
If using frozen raspberries, thaw and drain well.
Puree 1 cup raspberries in a blender or food processor until smooth.
Push puree through a fine mesh strainer to remove seeds; you should have about 1/2 cup smooth puree.
If puree is watery, reduce on stovetop for 2-3 minutes over low heat, stirring constantly.
In a large mixing bowl, whisk together sweet rice flour, sugar, baking powder, and salt.
In a separate bowl, whisk coconut milk, eggs, vanilla extract, melted butter, and raspberry puree.
Add food coloring if desired.
Pour wet ingredients into dry and whisk until smooth and glossy.
Pour batter into prepared pan and smooth top.
Bake for 35-40 minutes, until edges are golden and center is set but still yields to gentle pressure.
If top browns too quickly, tent loosely with foil for last 10 minutes.
Cool in pan for 10 minutes, then lift out and transfer to cooling rack.
Cool completely before cutting.
Dust surface and heart-shaped cutter with potato starch or cornstarch.
Cut out hearts, dipping cutter in starch between each cut.
Dust tops with powdered sugar if desired and garnish with extra raspberries or edible glitter.
Arrange on plate or package for gifting. Enjoy!

Notes

For best results, use Mochiko brand sweet rice flour. Cool mochi completely before cutting for clean shapes. Dust cutter and work surface with starch to prevent sticking. Can substitute berries or make dairy/egg-free with simple swaps. Store in airtight container at room temperature for 1-2 days, or refrigerate up to 5 days. Freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Dessert
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 heart-shaped mochi
Calories: 110
Sugar: 12
Sodium: 40
Fat: 2
Saturated Fat: 1.5
Carbohydrates: 22
Fiber: 1
Protein: 1

Keywords: mochi, raspberry, Valentine’s Day, gluten-free, heart-shaped, festive dessert, easy mochi, kid-friendly, nut-free, coconut milk, homemade treats