(Original Post Date: October 17, 2010)
My favorite kind of mochi is plain, unsweetened, and fried with just a little bit of soy sauce. But I’m a big fan of sweet dessert mochi too… which I also enjoy plain, without any extra fillings.
This sweet mochi recipe (with a subtle coconut flavor) is one of my new favorites. After making it several times, I think I have finally figured out the right proportion of dry to wet ingredients to give the proper chewy mochi texture. I made the dessert in layers to give a little visual interest.
Mika’s Coconut Mochi:
- 1/2 lb. (1 1/3 c.) mochiko (glutinous rice flour)
- 1 1/4 c. sugar
- 1/2 tsp. baking powder
- 1 can coconut milk (14 oz.)
- 1 tsp. coconut or vanilla extract
- 1/2 tsp. sea salt
- food coloring
1. Preheat a large steamer with 3 inches of water. Place 3 greased mini loaf pans inside the steamer. Set the water to boil while mixing the batter.
2. Combine the mochiko, sugar, baking powder, and salt in a bowl. Whisk to combine.
3. Add the coconut milk and coconut extract. Stir with whisk until thoroughly combined.
4. Divide the batter between two measuring cups. Tint one half of the batter green with a few drops of green food coloring. Leave the other half white.
5. Using 1/3 of the white batter, pour a thin layer into the bottom of each loaf pan. Cover the steamer with the lid, and allow this layer to steam for 5 minutes.
6. Remove the steamer lid. Using 1/3 of the green batter, pour a thin layer over the first white layer. Re-cover the steamer with the lid, and steam for another 5 minutes.
7. Repeat steps 6 & 7 with alternating white and green layers until you end up with 6 layers total. Continue to steam the rice cakes for another 35-40 minutes. Remove the loaf pans from the steamer and allow to cool for 5 minutes.
8. Using a rubber spatula, loosen the mochi from the edges of the pan, and invert the mochi out of the pan onto a cutting board. Loosely cover with plastic wrap until cool, cut into squares. Dust the squares in potato or corn starch, if desired.