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Chef Don's
Favorite Dessert Recipes
Mochi (Soft and Chewy Japanese Cake)
Servings: 36
1 lb. Mochiko (glutinous rice flour)
2 1/2 cups Sugar
1 tsp. Baking Powder
2 cups Water
1 tsp. Vanilla
1 (14 ounce) can Coconut Milk
1/4 tsp. Red Food Coloring
Preheat oven to 350°. In a bowl whisk together
the rice flour, sugar and baking powder and set aside. In a separate
bowl, mix together the water, vanilla, coconut milk and red food
coloring. Blend in the rice flour mixture. Pour into a greased 9x13
pan. Cover the pan with foil and bake for 1 hour. Allow to cool
completely. Turn the pan of mochi out onto a clean surface and make 5
slices from top to bottom and left to right. Serve or store in a
airtight container.
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