Coconut Mochi

  • Serves: Makes one 9- x 13-inch pan
  • Baking Temp (degrees F): 350
  • Views: 8251

Recipe by Kelly Hong; Food styling and photos by Kelly Hong © 2008 Sarah Phillips

Gluten Free and Casein Free Treat

Mochi is a Japanese confection that has a wonderful, sensual texture. It is chewy, yet light. I had my first experience with mochi when we were visiting my mother in law in Hawaii. I have been addicted ever since. This recipe is a gluten-free and casein-free treat.

1 pound box of Mochiko (sweet rice flour)
2 1/4 cups granulated sugar
1 can unsweetened coconut milk (13.5 ounces)
2 cups cool water
1 teaspoon vanilla
few drops of red food color

Cornstarch or potato starch for sprinkling
1/4 cup toasted coconut

KELLY SAYS: You must make sure that you have GLUTINOUS, or "sweet rice" flour, not regular rice flour!

1. Position and oven shelf in the middle and preheat oven to 350 degrees F
Grease a 9 x 13-inch pan with Crisco and set aside. The pan must be liberally greased because the mochi is sticky!

2. Combine mochiko and sugar in a large bowl and stir. Make a well in the dry ingredients and set aside.

3. Combine coconut milk, water and vanilla in a bowl and stir to combine. Pour into the well of the dry ingredients.

Mix with a wire whisk till mixture is blended and free of lumps. Add a few drops of red food color, and mix till you have a pretty pale pink color.

4. Pour mixture into greased pan and cover pan, tightly, with foil.

5. Bake for 1 hour 10 minutes. Remove from oven.

6. Remove the foil and let cool on a rack for several hours or overnight. If leaving overnight, loosely cover pan with a clean kitchen towel.

7. When mochi is cool, sprinkle countertop with starch.
Remove mochi from pan. I found it easier it cut around the edges of the pan to loosen and then cut the slab in half, lengthwise, and remove 1/2 of mochi at a time.

8. Place slab of mochi on starch dusted countertop. Sprinkle top of mochi slab with toasted coconut and gently press it in to the surface.

Cut slab into 2" squares or 2" x 2.5" rectangles. After the squares are cut, sprinkle the cut surfaces with starch, so the mochi will not stick together.

Store mochi in an airtight container, with waxed paper between the layers. You may keep mochi at room temperature for several days.