Coconut Mochi (gluten free)
Chewy mochi
Equipment
- 1 9 x 13 lasagna or casserole pan
- 1 Large mixing bowl
- 1 Medium mixing bowl
Ingredients
- 16 oz Mochiko flour (1 box), this is the same as sweet rice flour you can find in Asian stores
- 2 cups sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cans of coconut milk (13.5 oz cans), do not use the "lite" kind
- 1/4 cup butter (1/2 stick), melted and slightly cooled
- 5 eggs
- 1 tsp vanilla extract (I always add a little more)
- 1/4 cup shredded, unsweetened, coconut flakes (optional)
Instructions
- Preheat oven to 350 degree F.
- Grease the baking pan with butter.
- In a medium mixing bowl, whisk the eggs, butter, coconut milk and vanilla extract and set aside.
- In a large mix bowl, whisk the flour, baking powder, sugar and salt.
- Pour the wet ingredients into the dry ingredients and whisk well for about 2-3 minutes. Mix the shredded coconut into the mixture.
- Pour batter into prepared pan and bake for about 60 minutes or until golden brown. Set aside to cool for 20-30 minutes. This will firm up as it cools.
- Cut into little squares and serve. Can keep for a few days at room temperature and will stay soft and chewy.
Notes
The ube and chocolate mochi versions are delicious, too.
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