LOCATION: Recipes >> Asian >> Coconut Mochi
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Coconut Mochi
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Coconut Custard Mochi
1/2 cup butter
4 eggs
3 cup sugar
4 cup mochi flour (sweet rice flour or Mochiko)
3 tsp. baking powder
13.5 oz can coconut milk plus water to make 2 cups liquid
12 oz can evaporated milk plus water to make 2 cups liquid
2 tsp. vanilla extract
toasted sesame seeds (optional)
Cream together with mixer on medium the butter, eggs and sugar.
Add mochi flour, baking powder, coconut milk, evaporated milk and
vanilla.
Mix well. Pour mixture into a greased and floured 9 x 13 inch pan.
Sprinkle toasted sesame seeds (optional) on top of mixture and bake
for 1 hour. Let cool in pan. Cut mochi when completely cooled. You
can serve it as is or dust lightly with potato starch (katakuriko)
or powdered sugar to prevent cut pieces from sticking together.
You can also wrap cooled mochi pieces in wax paper and twist the
ends like a candy wrapper and serve it that way.
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