Tropical Mochi Dessert
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.
16 ozbox mochiko
1/2 tspbaking powder
1 can(s)13.5 ounce coconut milk
dash(es)red food coloring drops as desired
1/4 cpotato starch (katakuriko)
How to Make Tropical Mochi Dessert
- Preheat 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.
- Pour 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.
- When 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.