Sticky Coconut Mochi

    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

    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

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    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)