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 time10 Min
cook time1 Hr
13.5 ounce coconut milk
red food coloring drops as desired
potato starch (katakuriko)
How To Make
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.
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!