Sticky Coconut Mochi
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.
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
- Preheat oven to 180 degrees C. Spray a 20x30cm glass baking dish with cooking spray.
- 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.
- 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:
(13)
Reviews in English (10)
This was easy and pretty good.. Served to my friend from Hawaii. He was impressed. - 11 Jan 2012 (Review from Allrecipes USA and Canada)
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)
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)