I love recipes that surprise people, and this one always does. Using fresh cucumber juice with glutinous rice flour creates the softest, stretchiest rolls with a clean, refreshing sweetness.
Steamed—not baked—these coconut-coated rolls are gentle, comforting, and perfect for breakfast, afternoon tea, or a family-friendly treat everyone can enjoy.
These rolls remind me of classic Lvdagun, with the light freshness of Watermelon Mochi, and the soft, milky chew of Milk Mochi—but with an extra hint of cucumber that makes them feel light and modern.
Contents
Why you’ll love this recipe
- Naturally soft, chewy, and slightly stretchy
- No oven needed—just steam and roll
- Light sweetness with fresh cucumber flavor
- Coconut aroma that pairs perfectly with mochi
- Easy to adapt with different fillings
Ingredients (makes about 6–8 pieces)
Main ingredients
- 200g glutinous rice flour
- 200ml cucumber juice (from about 250g fresh cucumber)
- 80g mashed Chinese yam (optional)
- 50g desiccated coconut
Supporting ingredients
- 35g sugar
- 15g neutral cooking oil
Instructions
Prepare the cucumber juice
Wash the cucumber and cut into chunks. Blend (skin on) and strain to get 200ml juice. If you don’t have a juicer, grate the cucumber and squeeze out the juice.
Mix the batter
In a large bowl, add glutinous rice flour, sugar, and oil. Gradually pour in the cucumber juice, stirring constantly until smooth and lump-free. The batter should be thick, glossy, and slowly flowing.
Steam the dough
Bring water to a full boil. Place the bowl into the steamer and steam over high heat for 30 minutes, until fully set. Let it cool slightly until warm but safe to handle.
Knead the dough
Lightly oil your work surface and hands. Knead the steamed dough for about 5 minutes until smooth, elastic, and silky.
Roll and fill
Sprinkle desiccated coconut over the surface. Roll the dough into a sheet about 0.8cm thick. Spread a thin, even layer of mashed yam over the surface. Roll tightly into a log.
Slice and serve
Use kitchen string or unflavored floss to cut into 2–3cm pieces. Coat the cut sides with more coconut. Serve fresh for the best soft and stretchy texture.
Notes
- Fresh cucumber juice gives the best color and flavor—use it immediately to avoid oxidation.
- Steaming time matters: under-steamed dough will taste raw and overly sticky.
- Always oil your hands, mat, and rolling pin to prevent sticking.
- Yam filling is optional and can be replaced with red bean paste or purple sweet potato.
- Best enjoyed the same day. If refrigerated, microwave for about 10 seconds before serving.
- For baby-friendly versions, reduce or omit the sugar to highlight the natural sweetness.
Frequently Asked Questions
Can I skip the yam filling?
Yes! These rolls are absolutely delicious enjoyed on their own, and they’re equally fantastic with extra fillings like red bean paste—similar to the beloved Chinese Glutinous Rice Rolls with Red Bean Paste, offering that classic chewy, sweet satisfaction.
Can I use a blender instead of grating?
Absolutely. In the video, I used a grater, but you can also use a blender or food processor.
Why is my dough too sticky?
It may be under-steamed or too wet. Make sure to steam fully and adjust liquid gradually.
Can I store these overnight?
Yes, refrigerate in an airtight container. Reheat briefly to restore softness before eating.
Can I make it less sweet?
Definitely. Reduce the sugar or omit it entirely for a more natural, mild flavor.
Soft & Chewy Chinese Yam Cucumber Mochi
Ingredients
Main ingredients
- 200 g glutinous rice flour
- 200 ml cucumber juice from about 250g fresh cucumber
- 80 g mashed Chinese yam optional
- 50 g desiccated coconut
Supporting ingredients
- 35 g sugar
- 15 g neutral cooking oil
Instructions
Prepare the cucumber juice
- Wash the cucumber and cut into chunks. Blend (skin on) and strain to get 200ml juice. If you don’t have a juicer, grate the cucumber and squeeze out the juice.
Mix the batter
- In a large bowl, add glutinous rice flour, sugar, and oil. Gradually pour in the cucumber juice, stirring constantly until smooth and lump-free. The batter should be thick, glossy, and slowly flowing.
Steam the dough
- Bring water to a full boil. Place the bowl into the steamer and steam over high heat for 30 minutes, until fully set. Let it cool slightly until warm but safe to handle.
Knead the dough
- Lightly oil your work surface and hands. Knead the steamed dough for about 5 minutes until smooth, elastic, and silky.
Roll and fill
- Sprinkle desiccated coconut over the surface. Roll the dough into a sheet about 0.8cm thick. Spread a thin, even layer of mashed yam over the surface. Roll tightly into a log.
Slice and serve
- Use kitchen string or unflavored floss to cut into 2–3cm pieces. Coat the cut sides with more coconut. Serve fresh for the best soft and stretchy texture.
