Mochi (Japanese Rice Cake)
pieces
Ingredients
- 16 ounces Mochiko glutinous rice flour
- 2 cups granulated sugar
- 13.66 ounces coconut milk
- 2 cups water
- food coloring optional
- potato starch or corn starch for dusting
Instructions
- Preheat oven to 350°F, and prepare glass 9 X 13-inch baking dish by coating it with cooking spray. A glass pan is recommended as it will help prevent sticking.
- In a large bowl, mix the flour and sugar together.
- Add the coconut milk, water and desired amount of food coloring, if using. Mix together with a whisk until mixture is completely smooth and has no lumps.
- Gently pour into the prepared baking dish and cover tightly with a sheet of aluminum foil. Bake 45-55 minutes until completely cooked. It may still appear a bit wet after 55 minutes, but will set as it cools.
- Allow mochi to cool completely. Using a plastic knife, cut it into smail squares and toss gently in the potato or cornstarch to coat all sides.
Notes
- Do not use any other rice flour other than the Mochiko sweet rice flour specified in the recipe. It can be purchased here at Amazon, in Asian markets and possibly at Walmart.
- Mochi can be stored in an airtight container in the refrigerator for up to two weeks.
- It can be frozen in a resealable plastic bag for up to two months. Thaw in the refrigerator overnight before serving.