coconut mochi

last weekend chris and i had some of our friends over for a pool and grilling party.  we just grilled some hot dogs, chicken, corn, and i also made this coconut mochi for dessert.  what is mochi you ask?  well, it’s a sticky, kind of chewy japanese dessert or snack made from sticky rice.  traditional mochi is just rice that’s steamed and then pounded until it’s a paste.

  

then it’s shaped into nice little snack sized patties.

these pictures are actually from an annual new years celebration that one of our good family friends put on in hawaii.  i try to go every year, but missed last years so these are from a few years ago.  although you can enjoy mochi year around, it’s traditionally made for new years for good luck.  check out wikipedia for more info on traditional mochi.

but the mochi i made is obviously not the same as the traditional mochi made above.  instead this one is made from rice flour, it’s baked, and it’s flavored with coconut milk.   it’s also easier to make which is definite plus in my book.

the coconut mochi starts with butter, eggs, and sugar mixed together.  then add a can each of evaporated milk and coconut milk.

next add the mochiko or rice flour as well as the baking powder, salt, and water.  mochiko can sometimes be found in the asian aisle of your grocery store or you can find it at an asian food specialty store.

  

mix it all together and then last but not least, add the vanilla.

pour it into a parchment lined 9 x 13 baking pan.

bake the coconut mochi at350 degrees f for 1 hour.

allow it to cool completely before cutting into squares to serve.

finally it’s time to savor this buttery and kind of chewy and sticky, lightly coconuty baked coconut mochi.  yum!

Coconut Mochi

from my family’s cookbook

Ingredients

• 1 stick butter
• 4 eggs
• 2 ½ cups sugar
• 1 (12 oz) can coconut milk
• 1 (13 oz) can evaporated milk
• 1 (16 oz) box mochiko
• 3 tsp baking powder
• ½ cup water
• 2 tsp vanilla

Directions

1. Preheat oven to 350 degrees F.
2. Cream together butter, eggs, and sugar.
3. Mix in the coconut milk and evaporated milk.
4. Add the mochiko, baking powder, and water.  Stir.
5. Add the vanilla and mix well.
6. Pour mixture into a greased and floured or parchment paper lined 9 x 13 pan.
7. Bake for 1 hour.

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Posted by miki on June 26, 2012

http://heymikiheymiki.wordpress.com/2012/06/26/coconut-mochi/