Mochi: Soft and Sweet Just Like You

My friend Alan showed me how to make this mochi while I was visiting in Arizona. This is a quick baked version he found while living in Hawaii. The original mochi is a Japanese recipe which apparently is labour intensive. I had bought mochi before from our local Asian grocery in Sarasota, it was good, but not as good as Alan’s. He told me the coconut milk must be the high fat version if you are going to bother to make this, low fat milk does not impart the rich flavour. Watch out, the subtle sweet taste and smooth sticky texture are addictive. I found myself gravitating over to the mochi bowl for mid morning and afternoon snacks. He said in Hawaii you would find a pyramid of mochi, each piece wrapped carefully in wax paper for Christmas or special occasions. We cut the mochi into rectangles, but Alan and I discussed the possibility of making shapes with cookie cutters. Whenever you eat this mochi, you are guaranteed a special occasion.

Before cutting the mochi out of the pan trim the dry edges off. These can be put aside and eaten, but they don't look as special as the rest of the pieces.

Mochi

1 pound mochi flour

2 1/2 cups sugar

1 tsp baking powder

1 can coconut milk (12 oz)

1 3/4 cups water

1 teaspoons vanilla extract

3 drops red food colouring

potato starch

Mix the dry ingredients thoroughly.
Combine the coconut milk, water and vanilla extract in another bowl. Slowly add to dry ingredients and mix till smooth. Add food colouring and stir.

Pour into a well greased 9x13 inch baking pan. Cover tightly with aluminium foil and bake in a preheated oven 350 degrees exactly one hour. Remove from the oven and remove foil. Let it cool then cut into strips and peel up from the pan then cut the strips into smaller pieces. Before cutting roll the strips in the potato starch to keep the mochi from sticking together.

This does not need refrigeration and can be stored in an airtight container. It won't last very long. Believe me.

Related Tags: mochi, japanese confectionary