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Coconut Mochi (gluten free)

Chewy mochi
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine Asian, Hawaiian

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.
Keyword Butter, Chewy, Coconut, coconut milk, Gluten Free, Mochi