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
