Sticky Coconut Mochi

    (12)
    40 minutes

    This is a sticky, sweet delicious recipe that comes from the island of Guam. It's very easy to make and is sure to be a hit with the kids.


    10 people made this

    Ingredients
    Serves: 48 

    • 2 cups (250g) sweet rice flour (mochiko)
    • 1 3/4 cups (400g) white sugar
    • 1 tablespoon bicarb soda
    • 2 eggs
    • 1 (375g) can evaporated milk
    • 1 (400g) can coconut milk
    • 1 teaspoon vanilla essence
    • 65g butter, melted

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Spray a 20x30cm glass baking dish with cooking spray.
    2. Sift together the rice flour, sugar and bicarb soda; set aside. Beat eggs with evaporated milk, coconut milk and vanilla essence. Add flour and butter; beat until well combined.
    3. Pour into prepared pan and bake in preheated oven for 30 minutes. Allow to cool completely before cutting into small (4cm) squares.
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    Reviews and Ratings
    Global Ratings:
    (12)

    Reviews in English (10)

    by
    8

    This was easy and pretty good.. Served to my friend from Hawaii. He was impressed.  -  11 Jan 2012  (Review from Allrecipes USA and Canada)

    by
    7

    Good when it has cooled and the flavors had mingled but it's not what I was looking for. This is more for butter mochi lovers. I felt it's missing something. I also agree with dulcemanzana to bake it a little longer for the center to set, not jiggly. The best part is the slighlty crispy sides.  -  21 Nov 2011  (Review from Allrecipes USA and Canada)

    by
    5

    We liked the taste of it, but i think it needs more time in the oven. Will have to try this again.  -  23 Apr 2008  (Review from Allrecipes USA and Canada)

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