March 1, 2009 at 8:25 am | Posted in Dessert | 14 Comments
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In my family, mochi was a very special treat that was always purchased from an asian market or fair.  But last year a girlfriend introduced me to this homemade version.  Still sweet, sticky and chewy bites of golden dough-like cake…without the trip to Japan-town.  These can be made with ingredients easily found at any supermarket and are every bit as wonderful as I remember from my childhood.


Coconut Custard Mochi (Thanks Jenni)

  • 16 oz Mochiko (Sweet Rice Flour)
  • 2 tsp baking powder
  • 1/3 cup butter, room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 can coconut milk
  • 1 can evaporated milk
  • 2 tsp vanilla

In a bowl sift together sweet rice flour and baking powder.  Set aside.

In a large bowl fitted with a paddle attachment, beat the butter and sugar.  Add the eggs and beat well.

Pour coconut milk in a 2 cup measuring cup and add enough water to equal 2 cups.  Pour the coconut milk, evaporated milk, vanilla and dry ingredients into the bowl.  Mix well.

Pour batter into greased and floured 9×13 inch pan.  Bake at 350 degrees for 40-45 minutes.  Cool completely on wire rack.


Dedicated to my grandmother.

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