Thanks for coming out to our midterm open house! I’m happy to be able to share the mochi recipe we used for our sweets. This recipe is adapted from the book Hawaii’s Best Mochi Recipes by Jean Watanabe Hee and bakes in a big pan sort of like brownies instead of being molded by hand into individual pieces. It’s super easy to make and fun to invent variations. (I added a little prickly pear for flavor and color this time. You could try some [fairly dry] fruit or fruit puree or jam add-ins, other syrups, or omit the miso and syrup if you wanted to.
4 cups mochiko
3 cups sugar
1 can coconut milk (14.5oz)
2 cups water
1 tsp miso
(1.5 Tablespoons Prickly Pear Syrup)
Food coloring
Katakuriko (potato starch) for dusting
Preheat oven to 350ºF
Combine mochiko and sugar. Add coconut milk and water. Blend all thoroughly (I like to use a whisk). Add miso, syrup if using, and food coloring 1-2 drops at a time, to your preferred color. Pour batter into a greased 9x13 baking pan. [I use a Pyrex glass pan] Use a baking spray like PAM or coating of canola oil to grease the pan well before pouring batter in. Cover with foil and bake for 1 hour. Cut (plastic knife is often recommended) after mochi is fully cooled and roll the pieces in potato starch to prevent sticking. I cut off the outside edges which can become golden and crunchy– they’re delicious to eat separately, but don’t work as well for tea sweets. Eat within 2 days and do not refrigerate!
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