Recipe Details

Coconut Mochi

Summary

A baked mochi (i think this one is Hawaiian?) - with super yummy coconut flavor! I like to eat this in little small bites, it has a great creamy aftertaste!

Ingredients

• 2 c. mochiko flour
• 2 c. brown sugar
• 1/3 can of coconut milk
• 1 c. c. water
• 1 tsp. baking soda
• 1/4 c. toasted sesame seeds
• 1/4 c. toasted coconut (optional)

Method

Toast sesame seeds in frying pan over medium heat until golden brown (or use pretoasted seeds); quick cool on a plate in the frezer. Meanwhile, mix all ingredients except sesame seeds, and pour into buttered (or Pam sprayed) 9 x 13 inch pan lined with foil. Sprinkle with sesame seeds and bake at 350 degrees for 1 hour. Cool completely. Turn mochi upside down on chopping board and cut into squares.

Tips: If not eating immediately, I like to dust the edges with corn starch or mochiko flour to keep them from sticking to everything. Feel free to use a little extra grease in the pan (butter/Pam spray, etc) because the edges kind of fry while cooking, giving a great crispy texture! Also, for big coconut fans, use a few drops of coconut flavoring and sprinkle with toasted coconut as well as sesame seeds - just be sure to cover the top with foil when it gets brown enough so it doesnt burn!

Fun with Mochi: Before baking, divide batter up into several bowls. Color each one differently, pour one at a time into baking dish to create colorful layers that really pop when cut after baking!