Why You’ll Love This Recipe
- Simple Ingredients: Requires only a handful of pantry staples.
- Customizable: Easily adapt the flavor by adding matcha, ube, or other extracts.
- Gluten-Free and Vegan: Suitable for various dietary preferences.
- Cost-Effective: More affordable than store-bought options.
Ingredients
- 1 box (16 ounces) mochiko flour
- 2½ cups granulated sugar
- 1 teaspoon baking powder
- 2 cups water
- 1 can (14 ounces) coconut milk
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Potato starch (for dusting)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium bowl, combine mochiko flour, sugar, and baking powder. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together water, coconut milk, vanilla extract, and food coloring if using.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Prepare Baking Pan: Grease a 9×13-inch baking pan with non-stick spray. Pour the batter into the pan and cover with foil.
- Bake: Place the pan in the preheated oven and bake for 60 minutes, or until the edges begin to pull away from the pan.
- Cool: Remove from the oven and let it cool completely.
- Cut and Dust: Dust your work surface with potato starch. Run a butter knife around the edge of the pan to release the mochi, then invert it onto the prepared surface. Dust the top with potato starch. Using a butter or plastic knife, cut the mochi into bite-sized pieces and toss them in additional potato starch to prevent sticking.
Servings and Timing
- Servings: Approximately 24 pieces
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
Variations
- Matcha Mochi: Add 1-2 tablespoons of matcha powder to the dry ingredients for a green tea flavor.
- Ube Mochi: Incorporate ube extract into the wet ingredients for a vibrant purple hue and unique taste.
- Chocolate Mochi: Mix in cocoa powder with the dry ingredients for a chocolaty twist.
Storage/Reheating
- Storage: Store mochi in an airtight container at room temperature for 2-3 days.
- Reheating: If the mochi hardens, microwave for 10-15 seconds to soften.
FAQs
What is mochi?
Mochi is a Japanese rice cake made from glutinous rice flour, known for its chewy texture and often enjoyed as a sweet treat.
Is this mochi recipe gluten-free?
Yes, despite being called “glutinous,” the rice flour used is gluten-free, making this recipe suitable for those with gluten sensitivities.
Can I use regular rice flour instead of mochiko flour?
No, mochiko flour is specifically glutinous rice flour, which gives mochi its characteristic chewiness. Regular rice flour won’t provide the same texture.
How do I prevent mochi from sticking to my hands while cutting?
Dust your hands and knife with potato starch to minimize sticking when handling and cutting mochi.
Can I freeze mochi?
It’s not recommended, as freezing can cause mochi to harden and lose its desirable texture.
How can I add different flavors to mochi?
Incorporate various extracts, powders, or purees into the batter to create different flavors, such as matcha, chocolate, or fruit.
What is the purpose of dusting mochi with potato starch?
Dusting with potato starch prevents the cut pieces from sticking together and makes handling easier.
Can I reduce the sugar in the recipe?
Yes, you can adjust the sugar to your taste, but keep in mind that it may affect the overall texture and sweetness.
Is it necessary to use coconut milk?
Coconut milk adds richness and flavor, but you can substitute it with other non-dairy milks if preferred.
How long does homemade mochi last?
Homemade mochi is best enjoyed fresh but can be stored at room temperature for a couple of days.
Conclusion
Making mochi at home is a rewarding experience that allows you to enjoy this chewy, sweet treat fresh from your own kitchen. With simple ingredients and straightforward steps, you can create a delightful dessert that’s sure to impress. Experiment with different flavors to find your favorite variation.
Mochi
- Total Time: 1 hour 10 minutes
- Yield: 24 pieces
- Diet: Gluten Free
Description
Make soft, chewy mochi at home with this simple recipe using mochiko flour and coconut milk. This gluten-free and vegan treat is customizable, budget-friendly, and perfect for sharing. Add flavors like matcha or ube for a personal touch.
Ingredients
- 1 box (16 ounces) mochiko flour
- 2½ cups granulated sugar
- 1 teaspoon baking powder
- 2 cups water
- 1 can (14 ounces) coconut milk
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Potato starch (for dusting)
Instructions
- Preheat Oven: Set oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium bowl, combine mochiko flour, sugar, and baking powder.
- Mix Wet Ingredients: In a large bowl, whisk together water, coconut milk, vanilla extract, and food coloring (if using).
- Combine Mixtures: Gradually stir the dry ingredients into the wet mixture until smooth.
- Prepare Baking Pan: Grease a 9×13-inch pan with non-stick spray. Pour in batter and cover with foil.
- Bake: Bake for 60 minutes or until edges pull away from the pan.
- Cool: Remove from oven and let it cool completely.
- Cut and Dust: Dust your work surface with potato starch. Invert the cooled mochi onto it. Dust with more starch, then cut into pieces using a butter knife. Toss pieces in additional starch to prevent sticking.
Notes
- Use mochiko flour (glutinous rice flour) for the classic chewy texture.
- Coconut milk adds richness, but any non-dairy milk can be substituted.
- Adjust the sugar to taste, keeping in mind it affects the sweetness and texture.
- Variations like matcha, ube, or chocolate can be added for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Japanese, Hawaiian