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Chewy daifuku-style mochi filled with creamy apple pie! This Apple Pie Cream Mochi is chilled, soft, and spiced with cinnamon—a fun East-meets-West fall dessert.
I know… more apples! And when I say “more,” I really mean TONS (and that’s probably an understatement!) of home-grown apples. Instead of making yet another pie or cake, I wanted to try something a little different this time. My kids have been in a mochi mood lately, and it hit me—what if I made an apple pie mochi? Fast forward a little experimenting, and voilà… Apple Pie Cream Mochi was born: a delightful mix of spiced apple pie filling folded into whipped cream, all wrapped in soft, chewy mochi dough. Think of it as a fun crossover—daifuku mochi meets classic apple pie. It’s cold, creamy, and chewy, and every bite feels like fall in dessert form.
Why You’ll Like This Recipe
Combines the cozy flavors of apple pie with the chewy texture of mochi.
The mochi skin stays soft and stretchy even after refrigeration.
Make-ahead friendly—the apple filling and toasted flour can be prepared days in advance.
Fun dessert that looks fancy but is easier than you think.
A unique fall dessert perfect for potlucks, holidays, or just when you’re craving something different.
Cornstarch – Helps soften the mochi dough. Can substitute with potato starch.
Sugar – Sweetens the dough just lightly. Adjust depending on your preference.
Oil – Neutral oil like canola or light olive oil keeps the mochi supple.
Milk – Any milk works: whole, low-fat, or plant-based.
Apples – Baking apples like Granny Smith, Fuji, or Honeycrisp work best.
Brown sugar – Adds caramel-like sweetness. Can swap with coconut sugar.
Lemon juice – Balances the sweetness and prevents browning.
Cornstarch (for filling) – Thickens the apple pie filling.
Cinnamon – Classic apple pie spice; you can add nutmeg or allspice too.
Nuts – Toasted walnuts or pecans add crunch. Leave out for nut-free.
Heavy cream – Whips up fluffy and holds the filling together. DO NOT substitute with half-and-half
Tips for Success
Don’t skip toasting the flour—it prevents sticking and adds flavor.
Make sure the apple pie filling is completely cooled before folding into cream.
Don’t overwhip the cream—stop once it’s firm enough to hold shape.
Knead the mochi dough well once it’s safe to handle—this makes it chewy and soft.
Work quickly when shaping, as the dough gets harder to stretch once it cools too much.
Storage
Store in an airtight container in the fridge for up to 3 days.
Best eaten cold, straight from the fridge.
They also freeze well. Keep them in a freezer-friendly container. Thaw in the fridge overnight or let them sit at room temperature for 10-15 minutes or a bit longer until the mochi is nice and soft again
Frequently Asked Questions
Can I make the apple pie filling ahead? Yes, in fact I highly recommend preparing it 2–3 days in advance and keep refrigerated.
Can I use store-bought apple pie filling? You can, but make sure it’s thick and chopped small, otherwise it will be harder to fold into cream.
Why is my mochi dough oily? That’s normal right after cooking. Keep kneading and the oil will absorb back into the dough. The dough will be smooth and elastic and no longer oily if it is well kneaded
Apple Pie Cream Mochi is one of those desserts that feels familiar and new at the same time. You get the cozy flavors of apple pie with the lightness of whipped cream, all wrapped in a soft and chewy mochi shell. It’s cold, creamy, chewy, and refreshing—the kind of dessert that disappears fast from the fridge. Perfect for fall gatherings or just when you want a bite-sized treat with a twist!
Stir fry about 2 Tbsp of glutinous rice flour on a dry pan over low-medium heat until the flour is very lightly golden in color and smells slightly nutty. Remove from the heat to let it cool down. This can be prepared few days ahead and stored in an air-tight container once it has cooled down completely
Prepare the apple pie filling: (can be prepared a few days ahead)
Cut the peeled and cored apples into very tiny pieces. I put them in a food processor and pulse a few times to save me time
Place the grated apple, lemon juice, sugar, salt, cinnamon, and cornstarch in a saucepan. Put over medium heat and cook until the apple starts to release some juice. Lower the heat a bit and continue to cook until the mixture is bubbly and starts to thicken.
When you draw a line on the bottom of the pot with a spatula, it doesn't fill in because it's thick enough
Let it cool down completely before folding it into a whipped cream. Keep them covered and stored in the fridge if not using the same day.
Fold into the heavy cream:
Make sure the apple pie filling has cooled down completely. Put the cold heavy cream into a bowl and use a hand mixer to whip until it is medium soft. Add the apple pie filling and continue to whip until it is firm. Take care not to overbeat until the cream turns grainy and break.
Keep this covered and chill in the fridge while you prepare the mochi dough
Prepare the mochi dough by microwave:
Combine all ingredients in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or cling wrap. Poke a few small holes in the wrap to allow steam to escape.
Microwave on high for 2 minutes. Remove and stir the batter with a silicone spatula.
Continue microwaving in 1-minute intervals, stirring each time, until the mixture thickens and becomes sticky and translucent. Usually, this takes about 4–6 minutes total, depending on your microwave wattage.
Prepare the mochi dough on the stove:
Bring water in the steamer to a boil before you start preparing the mochi batter
Mix all ingredients for mochi dough in a mixing bowl. Make sure it's smooth and no lumps. Strain the mixture if necessary.
Pour the batter into a shallow dish that has been oiled to prevent sticking. You can also place a parchment paper on top of the dish and pour the batter on top. Cover with a cling wrap and poke a few holes to prevent water from dripping onto the dough
Place the batter inside the steamer and steam for 15-20 minutes or until the batter turns into a solid mass. Steaming time may be longer if you use a thick bowl to steam the batter
Knead the dough:
Use a flexible silicone spatula to help you fold the dough over and over to sort of "knead" it. Because it's still very hot, we can't knead it with our hands yet.
The dough may seem oily now and that's normal
When it has cooled down and cool enough for you to handle, transfer to a working surface and wear a disposable plastic gloves if you have one so the dough won't stick to your hand. I use the parchment paper to help me knead at the beginning until it's not too hot and continue kneading the dough until the oil is absorbed by the dough and it is very smooth and stretchy.
It is important to knead the dough to get that soft and chewy texture and the mochi stays soft longer too
I then flatten the dough and wrap it up to let it cool down completely before using it to wrap the apple pie cream filling. The warm dough will melt the filling. So it's important to let the dough cool down completely at room temperature
Use a knife or bench knife to divide the dough into 10 equal portions (roughly about 27-28 grams each). Round them up into dough balls and keep them covered
Shaping and filling:
Work with one dough at a time, dust your work surface and your fingers with some toasted glutinous rice flour. Flatten the dough by stretching it with your fingers to form a round disc, about 3-4 inches in diameter
Use a spoon to scoop a heap spoonful of the apple pie cream filling and place the filling on the center of the dough. Try not to overfill as it will be harder for you to wrap especially if you are new to making this
Carefully bring the edges over to enclose the filling
Gently pinch the dough together to seal the seams.
Turn the seam side down and gently roll the mochi to make it round.
Place it on a baking pan lined with a parchment paper or a cling wrap. Repeat with the rest
The mochi are best eaten when it's cold. Store the mochi truffles in an air-tight container for at least 15 minutes so the filling can firm up again and not too melty after all the handling and wrapping
*Nutrition facts are just estimates and calculated using online tools*
Nutrition Facts
Apple Pie Cream Mochi
Serving Size
1 mochi
Amount per Serving
Calories
122
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
12
mg
4
%
Sodium
11
mg
0
%
Potassium
53
mg
2
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
1
g
2
%
Vitamin A
168
IU
3
%
Vitamin C
1
mg
1
%
Calcium
29
mg
3
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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