🌸 Pink Dragon Fruit Mochi Rolls
Soft, Chewy, Vibrant Pink Dragon Fruit Mochi With a Beautiful Spiral Center
There is something instantly eye-catching about homemade mochi, but these Pink Dragon Fruit Mochi Rolls take that appeal to another level.
They are soft, stretchy, chewy, naturally colorful, lightly sweet, and finished with a delicate dusting that makes every slice look like a tiny pink dessert pinwheel.
The vibrant color comes from fresh red-fleshed dragon fruit, while the mochi itself provides the wonderfully elastic texture that makes this dessert so satisfying to eat.
Unlike traditional individual mochi pieces that are shaped one at a time, this recipe uses a fun roll-and-slice technique.
The cooked mochi dough is transformed into a long, thin sheet, dusted generously to prevent sticking, rolled into a tight log, and cut into individual pieces.
When you slice the finished roll, you reveal the gorgeous spiral pattern inside.
Fresh red-fleshed dragon fruit gives these mochi rolls their dramatic natural pink color while adding a subtle fruity flavor. The key to the recipe is getting the mochi dough soft and elastic enough to roll without tearing.
📋 Recipe Overview
Cuisine Inspiration: Asian-inspired homemade mochi dessert
Category: Dessert / Sweet Snack / Mochi
Skill Level: Intermediate
Preparation Time: Approximately 25–35 minutes
Cooking Time: Approximately 15–25 minutes
Cooling & Handling Time: Approximately 15–30 minutes
Total Time: Approximately 60–90 minutes
Yield: Approximately 18–24 small mochi rolls
Serving Style: Best served fresh or lightly chilled
Texture: Soft, stretchy, chewy and tender
Flavor: Mildly sweet with fresh dragon-fruit flavor
Main Color: Natural bright pink
💗 Why You’ll Love These Pink Dragon Fruit Mochi Rolls
1. They Look Incredible
The vibrant pink color immediately makes these mochi rolls stand out. Once sliced, each piece reveals a spiral pattern that looks almost like a miniature dessert pinwheel.
2. Fresh Dragon Fruit Adds Natural Color
Red-fleshed dragon fruit is naturally intense in color. When blended and incorporated into the mochi, it creates a beautiful pink shade.
3. The Texture Is the Star
Good mochi should have that characteristic soft, elastic, slightly sticky and chewy texture.
When prepared correctly, these rolls are flexible enough to stretch slightly but firm enough to hold their shape.
4. The Roll-and-Slice Method Is Fun
Instead of shaping dozens of individual mochi balls, you make one large sheet, roll it, and slice it.
5. They’re Great for Entertaining
Pink dragon fruit mochi rolls look beautiful on a serving plate. They can be arranged in circles, rows, or scattered across a dessert platter.
🍚 The Secret Behind Great Mochi Texture
Before making this recipe, it helps to understand one important ingredient:
Glutinous Rice Flour
Mochi is not made from ordinary all-purpose flour.
The chewy texture comes primarily from glutinous rice flour, also called sweet rice flour.
Despite the name, glutinous rice flour does not contain gluten. The word “glutinous” refers to the sticky, chewy texture produced when the rice starch is cooked.
Do not substitute regular rice flour for glutinous rice flour. Regular rice flour produces a very different texture and will not give you the classic stretchy mochi consistency needed for this recipe.
For American home cooks, look for packages labeled:
- Glutinous Rice Flour
- Sweet Rice Flour
- Mochiko
🛒 Ingredients
The following quantities are designed for approximately 18–24 small mochi rolls.
For the Mochi Dough
- 1½ cups glutinous rice flour
- ½ cup cornstarch
- ½ cup granulated sugar
- 1¼ cups whole milk
- 2 tablespoons neutral cooking oil
- 1 teaspoon vanilla extract, optional
A neutral oil such as vegetable oil or canola oil works well.
The milk contributes richness and helps produce a softer mochi texture.
🌺 For the Dragon Fruit Mixture
- 1 medium red-fleshed dragon fruit
- 2–3 tablespoons granulated sugar, depending on sweetness
- 1 tablespoon water, only if needed for blending
The deeper and more vibrant the dragon fruit flesh, the more intense the final mochi color will be.
For Rolling and Dusting
- ½–1 cup cornstarch or potato starch, as needed
You may also use a mixture of cornstarch and powdered sugar if you prefer a slightly sweeter finish.
Mochi is naturally sticky. It is better to use extra starch and brush away the excess later.
🥣 Equipment You’ll Need
- Large mixing bowl
- Medium bowl
- Blender or food processor
- Steamer
- Heatproof shallow pan
- Whisk
- Silicone spatula
- Rolling pin
- Sharp knife
- Pastry brush
- Large work surface
- Parchment paper or silicone mat
- Kitchen scale, optional
🔥 Step 1: Prepare the Steaming Pan
Start by preparing the shallow heatproof pan that will hold your mochi batter.
Lightly coat the inside with neutral oil.
The purpose of the oil is to make it easier to remove the cooked mochi after steaming.
Make sure you coat the bottom and corners carefully.
Use a shallow rectangular pan whenever possible. A wider pan gives you a thinner cooked layer, which makes the dough easier to work with later.
🥄 Step 2: Combine the Dry Ingredients
Add the following to a large mixing bowl:
- Glutinous rice flour
- Cornstarch
- Granulated sugar
Whisk everything together thoroughly.
Breaking up any lumps now will make the final batter much smoother.
🥛 Step 3: Add the Milk
Slowly pour the milk into the dry ingredients while whisking.
Don't dump all of the liquid into the bowl at once.
Instead, add it gradually while continuously mixing.
The mixture should eventually become a smooth, fluid batter.
🫗 Step 4: Add the Oil
Add the neutral cooking oil.
Whisk again until the oil is fully incorporated.
The batter should look smooth and glossy.
If you are using vanilla extract, add it now.
The batter should be pourable, smooth and relatively fluid before steaming.
🥣 Step 5: Strain the Batter
For an especially smooth professional result, pour the batter through a fine-mesh sieve into another bowl.
This step is optional, but highly recommended.
Straining removes small flour or starch lumps that could otherwise create rough spots in the cooked mochi.
🍥 Step 6: Transfer the Batter to the Pan
Pour the smooth batter into your prepared shallow pan.
Gently shake the pan from side to side to distribute the batter evenly.
Try to create an even thickness.
An uneven layer can result in thin edges and a thick center.
♨️ Step 7: Steam the Mochi
Place the pan into a properly preheated steamer.
Cover and steam until the batter becomes fully cooked and transforms from a liquid mixture into a smooth, firm, elastic mochi mass.
Depending on the depth of your pan, your steamer, and the exact batter quantity, this can take approximately 15–25 minutes.
Properly cooked mochi should no longer look like wet batter. It should be opaque, cohesive, soft and elastic.
If the center still looks liquid or extremely loose, continue steaming.
❄️ Step 8: Allow the Mochi to Cool
Carefully remove the pan from the steamer.
The pan and mochi will be extremely hot.
Allow the cooked mochi to cool enough to handle safely.
Don't immediately begin kneading hot mochi with bare hands. The interior can retain significant heat and may cause burns.
🐉 Step 9: Prepare the Dragon Fruit
Cut the dragon fruit in half.
Scoop out the vibrant flesh using a spoon.
Place the flesh into a blender or food processor.
Blend until smooth.
The result should be a vivid red-pink puree.
Add as little extra water as possible. Excess liquid can make it harder to achieve the proper mochi consistency.
🍬 Step 10: Sweeten the Dragon Fruit
Taste the dragon fruit puree.
Dragon fruit can vary considerably in sweetness.
If your fruit tastes mild, add a small amount of sugar.
Start with approximately 2 tablespoons and adjust according to taste.
🌸 Step 11: Incorporate Dragon Fruit Into the Cooked Mochi
Place the cooked white mochi into a large bowl or onto a suitable work surface.
Pour the vibrant dragon fruit puree over it.
At first, the contrast between the white mochi and bright red puree will be dramatic.
Don't worry if it looks messy.
The color will gradually spread as you knead and fold the mochi.
💗 Step 12: Knead Until Pink
Using food-safe gloves or a lightly oiled work surface, begin folding and kneading the mochi.
As the dragon fruit puree becomes incorporated, the white mochi will gradually transform into a beautiful pink color.
Continue until the color is reasonably uniform.
- Bright pink
- Smooth
- Elastic
- Soft
- Stretchy
- Slightly tacky
- Easy to flatten
🤲 What the Mochi Should Feel Like
The finished dough should not feel like bread dough.
It should be significantly softer and more elastic.
When you gently pull it, it should stretch rather than immediately snap.
It should feel smooth and slightly sticky.
If it is extremely wet and impossible to handle, dust your work surface with a little starch. If it feels dry and cracks easily, it may have been overcooked or exposed to too much starch.
⬜ Step 13: Prepare Your Work Surface
Generously dust your work surface with cornstarch or potato starch.
Spread the starch into a thin but complete layer.
Transfer the pink mochi onto the dusted surface.
Dust the top lightly as well.
📏 Step 14: Flatten the Pink Mochi
Use your hands to gently flatten the dough.
Then use a rolling pin to roll it into a large rectangular sheet.
Try to maintain an even thickness.
Approximately ⅛–¼ inch is a useful target range, depending on how soft your dough is.
✨ Step 15: Dust the Mochi Sheet
Once the sheet is rolled out, sprinkle a light, even layer of starch over the surface.
This prevents the sheet from sticking to itself when rolled.
You want a thin coating rather than thick clumps.
🌀 Step 16: Roll the Mochi Into a Log
Starting from one long edge, carefully roll the mochi sheet into a tight cylinder.
Roll slowly.
Keep the roll even.
Try not to trap large air pockets.
As you roll, gently press the layers together.
🔒 Step 17: Seal the Roll
Once you reach the end of the sheet, gently press the seam closed.
If the edge doesn't stick easily, lightly moisten your fingertip and press the seam together.
Don't add too much water.
Place the seam side down.
🔪 Step 18: Cut the Mochi Rolls
Use a sharp knife to slice the cylinder into individual pieces.
For attractive snack-size rolls, aim for approximately 1–1½ inches per piece.
Wipe the knife occasionally if starch or mochi residue builds up.
Avoid pressing downward too aggressively. Instead, use a smooth slicing motion.
❄️ Step 19: Coat the Finished Rolls
Immediately dust the freshly cut pieces with starch.
Turn each piece gently so that the exposed sticky surfaces receive a light coating.
Shake off excess starch.
🍽️ Step 20: Arrange and Serve
Arrange the pink dragon fruit mochi rolls on a beautiful serving plate.
You can place them upright so the spiral is visible.
For photography, position several pieces with the spiral side facing the camera.
🎨 How to Get the Brightest Pink Color
For the strongest color, choose:
rather than white-fleshed dragon fruit.
Look for fruit with vibrant red skin, fresh green scales, firm but slightly yielding flesh, and a deep magenta interior.
🐉 How to Choose Dragon Fruit
When shopping in the United States, dragon fruit may also be labeled pitaya.
Look for fruit that feels slightly heavy for its size.
The skin should look fresh rather than severely dried out.
When cut open, the flesh should look fresh and juicy.
🥄 Why the Mochi Is Sticky
Sticky mochi is normal. In fact, some stickiness is necessary for the characteristic texture.
If your mochi is too sticky, add starch gradually.
Do not dump large amounts of starch onto it at once.
Use starch to control stickiness, not to turn the mochi into a dry dough.
🚫 Common Mistakes and How to Avoid Them
Mistake 1: Using Regular Rice Flour
Regular rice flour does not produce the same stretchy mochi texture.
Solution: Use glutinous rice flour, sweet rice flour, or mochiko.
Mistake 2: Making the Sheet Too Thin
An extremely thin sheet can tear during rolling.
Solution: Keep enough thickness to allow the mochi to stretch without breaking.
Mistake 3: Using Too Much Dragon Fruit Puree
Dragon fruit adds moisture. Too much puree can make the dough overly soft.
Solution: Add the puree gradually.
Mistake 4: Not Cooking the Mochi Completely
Under-steamed mochi can remain wet and paste-like in the center.
Solution: Steam until the entire mixture is fully cooked and cohesive.
Mistake 5: Overcooking the Dough
Excessive cooking can produce a tougher texture.
Solution: Use a properly preheated steamer and check the texture.
Mistake 6: Not Using Enough Dusting Powder
Mochi can become extremely difficult to roll if the work surface isn't properly dusted.
Solution: Use enough starch to prevent sticking, then brush away the excess later.
Mistake 7: Cutting With a Dull Knife
A dull knife can squash the spiral.
Solution: Use a sharp knife and make smooth slicing movements.
👨🍳 Professional Texture Tips
If you want your homemade mochi to look and feel more like professionally prepared dessert-shop mochi, pay attention to three things:
1. Moisture
The dough needs enough moisture to remain soft.
2. Cooking
The starch needs to be fully gelatinized through proper cooking.
3. Handling
Overworking the dough with excessive dry starch can change the texture.
🌀 How to Make the Spiral More Beautiful
- Roll the dough into an even rectangle.
- Keep the thickness consistent.
- Dust lightly.
- Roll from one long side.
- Keep gentle tension while rolling.
- Avoid squeezing the cylinder too aggressively.
- Slice with a sharp knife.
🍓 Serving Suggestions
With Fresh Fruit
- Strawberries
- Blueberries
- Raspberries
- Mango
- Kiwi
- Extra dragon fruit
With Whipped Cream
A small amount of lightly sweetened whipped cream can add richness.
With Coconut
Unsweetened shredded coconut can be sprinkled over the finished mochi.
With Tea
- Green tea
- Jasmine tea
- Oolong tea
- Black tea
- Iced tea
🍰 A Beautiful Dessert Board Idea
For a USA-style dessert gathering, create a colorful dessert board.
Place pink dragon fruit mochi in the center and surround it with:
- Fresh berries
- Mango cubes
- Coconut flakes
- Small chocolate pieces
- Mini cookies
- Fresh mint
- White chocolate pieces
🧊 Storage Instructions
Mochi is best enjoyed relatively fresh.
Place finished mochi in an airtight container.
Keep individual pieces separated with parchment paper if necessary.
Freshly prepared mochi generally offers the softest, most pleasant chewy texture.
❄️ Can You Freeze Dragon Fruit Mochi?
Yes, freezing can be useful for longer storage.
Place individual pieces on a parchment-lined tray first. Freeze them separately. Once firm, transfer them to an airtight freezer-safe container or bag.
Separate layers with parchment paper and allow the pieces to thaw before serving.
🎉 Can You Make These Ahead for a Party?
Yes. For the best texture, prepare them relatively close to serving time.
If you're preparing them for a party, make them earlier the same day when possible.
Keep them protected from drying air.
🐉 Can You Use Frozen Dragon Fruit?
Yes. Frozen red-fleshed dragon fruit can work if fresh dragon fruit is unavailable.
Thaw it first and drain excess liquid.
Because frozen fruit can contain additional water, you may need to adjust the amount of puree you add.
🌸 Can You Use Dragon Fruit Powder?
Yes. Dragon fruit powder can provide intense color and flavor. However, the fresh-fruit version is particularly appealing because it uses real dragon fruit.
🍬 Can You Make the Recipe Less Sweet?
Absolutely. The sugar level can be adjusted according to your taste.
🍯 Can You Make It Sweeter?
Yes. You can also serve the mochi with sweetened whipped cream, condensed milk, fruit sauce, white chocolate or coconut cream.
🥥 Can You Add a Filling?
Yes. The roll format makes this recipe suitable for creative variations.
You can add a very thin layer of:
- Whipped cream
- Cream cheese filling
- Coconut cream
- Sweet red bean paste
- Mango puree
- Strawberry cream
- Vanilla cream
Keep the filling layer relatively thin. Too much filling can make the roll difficult to close and slice.
🥥 Pink Dragon Fruit and Coconut Variation
For a tropical version, add finely shredded coconut. Dragon fruit and coconut complement each other particularly well.
🍓 Strawberry Dragon Fruit Variation
For a berry-forward version, blend a small amount of strawberry with the dragon fruit.
🥭 Mango Dragon Fruit Variation
For a tropical American-style dessert, combine dragon fruit with ripe mango.
Keep the puree relatively thick so that you don't introduce too much moisture into the mochi.
🍫 Chocolate Dragon Fruit Mochi
For a more indulgent dessert, you can incorporate a very thin layer of chocolate cream.
Dark chocolate can provide a nice contrast against the fruity dragon fruit flavor.
🍵 Matcha and Dragon Fruit Combination
If you enjoy Japanese-inspired flavors, consider adding a very small amount of matcha to a separate filling.
The green-and-pink contrast creates a dramatic presentation.
🌺 Why Dragon Fruit Works So Well in Mochi
Dragon fruit has a relatively delicate flavor compared with stronger tropical fruits.
That makes it particularly suitable for mochi.
- Fruity aroma
- Mild sweetness
- Vibrant natural color
- Refreshing character
- Tiny edible seeds
🍡 Understanding the Final Texture
Soft and lightly powdery.
Mochi Layer
Chewy, elastic and tender.
Spiral
Soft layered structure with the dusting separating the rolled layers.
Flavor
Sweet, mildly fruity dragon fruit flavor.
🔧 Troubleshooting Guide
The Mochi Tears While Rolling
Possible causes include a sheet that is too thin, dough that is too dry, overcooking, or too much starch.
Fix: Allow the dough to cool slightly and handle it gently. Avoid adding excessive starch.
The Mochi Is Too Wet
Possible causes include too much dragon fruit puree, insufficient cooking, or too much liquid.
Fix: Allow the dough to cool and use starch gradually while working.
The Color Is Too Pale
Possible causes include white-fleshed dragon fruit, pale red dragon fruit, or too little dragon fruit puree.
Fix: Use deeply colored red-fleshed dragon fruit.
The Color Is Uneven
Continue folding and kneading until the color becomes consistent.
The Rolls Stick Together
Lightly dust individual pieces with starch and keep them separated.
The Finished Mochi Is Hard
Possible causes include overcooking, too much dry starch, long storage, or prolonged refrigeration.
Freshly prepared mochi generally has the best texture.
🛡️ Food Safety Notes
Because this recipe contains dairy if made with milk, use normal food-safety practices.
- Keep ingredients refrigerated when required.
- Wash the dragon fruit before cutting.
- Use a clean knife and cutting board.
- Do not leave finished dairy-containing desserts at room temperature for extended periods.
- Keep the dessert appropriately chilled when necessary.
Steamed mochi and the steaming pan can be extremely hot. Use oven mitts and handle the pan carefully.
📸 How to Photograph Pink Dragon Fruit Mochi Rolls
Use Natural Light
Place the plate near a bright window and avoid harsh direct sunlight.
Show the Spiral
Place several pieces with their cut sides facing the camera.
Include Dragon Fruit
Add a small piece of fresh dragon fruit beside the plate.
Use a Clean Background
A light neutral surface helps the pink color stand out.
Don't Overdecorate
The vibrant pink mochi should remain the visual focus.
🍽️ Professional Presentation Idea
For a restaurant-style presentation, use a ceramic plate with a simple neutral color.
Arrange 8–12 mochi pieces in a loose circular pattern.
Place several upright so the spiral is clearly visible.
Add a few tiny pieces of fresh dragon fruit around the plate.
A small amount of shredded coconut can provide contrast.
Finish with a few fresh mint leaves if desired.
📊 Approximate Nutrition
Nutrition will vary depending on the exact quantities, milk type, sugar level, dragon fruit size, and amount of starch used.
Calories: 80–120
Carbohydrates: 15–25 g
Fat: 1–3 g
Protein: 1–2 g
These numbers are only estimates and should not be treated as laboratory nutritional information.
❓ Frequently Asked Questions
What is pink dragon fruit mochi?
Pink dragon fruit mochi is a soft, chewy rice-flour dessert flavored and naturally colored with red-fleshed dragon fruit.
Does mochi contain gluten?
Traditional mochi made from glutinous rice flour is naturally gluten-free, but always check packaged ingredients and cross-contamination information if gluten-free preparation is important to you.
Is glutinous rice flour the same as regular rice flour?
No. Glutinous rice flour creates the characteristic sticky and chewy mochi texture. Regular rice flour produces a different, less elastic result.
Can I make this recipe without a steamer?
A steamer is the most suitable method for the technique shown in the recipe. Some mochi recipes can be prepared in a microwave, but the cooking process and texture can differ.
Why is my mochi not stretchy?
Possible causes include the wrong flour, insufficient cooking, incorrect liquid ratio, excess starch, or overcooking.
Can I use plant-based milk?
Yes. Unsweetened oat milk, soy milk, or another neutral plant-based milk can be used.
Can I use coconut milk?
Yes, but coconut milk will produce a richer and more tropical flavor.
Does dragon fruit taste strong?
Usually, dragon fruit has a relatively mild flavor. Its biggest contribution in this recipe is its beautiful color, while the mochi provides most of the texture.
Are the black dragon fruit seeds edible?
Yes. The tiny black seeds naturally found in dragon fruit are edible.
Can children help make this recipe?
Children can help with measuring ingredients, whisking cool ingredients and arranging finished pieces. Steaming, handling hot mochi and using sharp knives should be done by an adult.
⭐ The Most Important Tips for Success
Glutinous rice flour is essential for authentic mochi texture.
The dough must be completely cooked before rolling.
It produces the beautiful pink color shown in the recipe.
Too much moisture can make the mochi difficult to handle.
This keeps the mochi from sticking during rolling and slicing.
Keep the rolled dough reasonably thin but strong enough to handle.
Consistent rolling produces a beautiful spiral.
Clean cuts preserve the spiral pattern.
Fresh mochi generally provides the best soft, chewy texture.
🌸 Complete Recipe Card
Pink Dragon Fruit Mochi Rolls
Prep: 25–35 minutesSteam: 15–25 minutes
Cool & Shape: 20–30 minutes
Total: About 60–90 minutes
Yield: 18–24 pieces
Difficulty: Intermediate
Ingredients
Mochi- 1½ cups glutinous rice flour
- ½ cup cornstarch
- ½ cup granulated sugar
- 1¼ cups whole milk
- 2 tablespoons neutral oil
- 1 teaspoon vanilla extract, optional
- 1 medium red-fleshed dragon fruit
- 2–3 tablespoons sugar
- 1 tablespoon water, only if necessary
- ½–1 cup cornstarch or potato starch
Instructions
- Mix: Whisk glutinous rice flour, cornstarch and sugar.
- Add liquids: Gradually whisk in milk and oil until smooth.
- Strain: Pass the batter through a fine-mesh sieve.
- Steam: Pour into a lightly oiled shallow heatproof pan and steam until fully cooked and elastic, approximately 15–25 minutes depending on pan depth and steaming setup.
- Cool: Allow the cooked mochi to cool enough to handle safely.
- Blend dragon fruit: Blend red-fleshed dragon fruit until smooth. Add sugar to taste.
- Color the mochi: Pour dragon fruit puree over the cooked mochi and knead until evenly pink.
- Roll: Dust the work surface with starch and roll the mochi into an even rectangle.
- Dust: Lightly coat the surface with starch.
- Form the log: Roll the sheet tightly from one long edge.
- Slice: Cut into approximately 1–1½-inch pieces.
- Finish: Dust lightly with starch and arrange on a serving plate.
- Serve: Enjoy fresh for the softest and chewiest texture.
❤️ Final Thoughts
These Pink Dragon Fruit Mochi Rolls are a perfect example of how a handful of simple ingredients can be transformed into a dessert that looks incredibly sophisticated.
The recipe starts with a simple white mochi batter made from glutinous rice flour, starch, milk, sugar and oil.
After steaming, the cooked mochi becomes soft and elastic. Fresh red-fleshed dragon fruit then transforms the dough into a brilliant pink color.
The most exciting part comes next: the pink mochi is rolled into a thin sheet, dusted to control its natural stickiness, rolled into a long cylinder and sliced into individual pieces.
Every cut reveals the beautiful layered spiral.
That combination of bright natural color, soft chewiness, fruity flavor and eye-catching presentation makes these mochi rolls especially suitable for modern American dessert tables, parties, family gatherings, social-media food content and homemade Asian-inspired desserts.
The recipe also gives you plenty of room for creativity. You can experiment with coconut, mango, strawberries, whipped cream, chocolate, matcha or other fruit flavors while keeping the basic mochi technique the same.
Most importantly, don't become discouraged if your first batch isn't perfectly shaped. Mochi is a dough that becomes much easier to understand once you feel its texture.
Pay attention to how soft it is, how much it stretches, how much starch it needs and how tightly you can roll it.
Once you understand those signals, you can make beautiful homemade mochi in many different flavors.
For the best result, focus less on forcing the dough into a perfect shape and more on achieving the correct soft, elastic, workable texture. Once the texture is right, the rolling, slicing and beautiful spiral pattern become much easier.
📌 Recipe at a Glance
Steam: 15–25 minutes
Cool & Shape: 20–30 minutes
Total: About 60–90 minutes
Yield: 18–24 pieces
Main Ingredient: Glutinous rice flour
Fruit: Red-fleshed dragon fruit
Texture: Soft + chewy + stretchy
Difficulty: Intermediate
Best Served: Fresh
Storage: Airtight container; avoid prolonged exposure to air
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