tropical mochi dessert
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.
prep time
10 Min
cook time
1 Hr
method
Bake
yield
12-15 serving(s)
Ingredients
- 16 ounces box mochiko
- 2 cups sugar
- 1/2 teaspoon baking powder
- 2 cups water
- 1 can 13.5 ounce coconut milk
- 1/2 teaspoon vanilla
- dash red food coloring drops as desired
- 1/4 cup potato starch (katakuriko)
How To Make tropical mochi dessert
-
Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Other Desserts
Category:
Other Snacks
Diet:
Vegetarian
Keyword:
#Tropical
Keyword:
#hawaiian
Keyword:
#japanese
Keyword:
#mochiko
Method:
Bake
Ingredient:
Flour
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