tropical mochi dessert
(1 rating)
Another "Ono Kine Recipes" from Facebook. This soft, pillowy dessert is irrisistible! Another favorite of mine from Hawaii. Picture is from Ono Kine Recipes Facebook page. Mochiko is a sweet rice flour and katakuriko is a fine, flavorless potato starch – both are available in asian markets or can easily be found online.
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(1 rating)
yield
12 -15
prep time
10 Min
cook time
1 Hr
method
Bake
Ingredients For tropical mochi dessert
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16 ozbox mochiko
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2 csugar
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1/2 tspbaking powder
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2 cwater
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1 can13.5 ounce coconut milk
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1/2 tspvanilla
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dashred food coloring drops as desired
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1/4 cpotato starch (katakuriko)
How To Make tropical mochi dessert
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1Preheat oven to 350 degrees, grease a 9×13 inch pyrex with butter. In a large mixing bowl whisk together the mochiko, sugar and baking powder. Add the water, coconut milk and vanilla to the dry ingredients, mixing together well.
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2Pour the mixture into the prepped 9 x 13 pan. Cover tightly with foil and place the pan in the center of the oven and bake for 1 hour. Uncover and cool for completely.
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3When the mochi is cool, cut it into squares using a lightly oiled plastic knife. This can be sticky stuff. Roll the pieces around in the potato starch (katakuriko), that will keep the mochi from sticking to each other when you serve it.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Tropical Mochi Dessert:
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