Coconut mochi
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box (1 lb) mochi flour | |
| (mochiko) | ||
| 2½ | cup | Sugar |
| 1 | teaspoon | Baking powder |
| 1 | can | Coconut milk |
| 1¾ | cup | Water |
| 1 | teaspoon | Vanilla (opt) |
Directions
Mix sugar, flour, and baking powder together (dry ingredients). Add all the liquid ingredients mix until smooth. Poor into a greased 9"X13" pan and cover with foil. Bake one hour at 350 degrees F. When cooked cut with a plastic knife (does not stick like a metal knife).
Maybe rolled in cornstarch individually and stored.
File
Related recipes
- Butter mochi
- Butter mochi #1
- Butter mochi #2
- Chocolate mochi
- Coconut balls
- Coconut centers
- Coconut chews
- Coconut circles
- Coconut crunch
- Coconut drops
- Coconut ice
- Coconut meringue
- Coconut mochi (chichi dango)
- Coconut muffins
- Coconut rice
- Coconut rice desert (mochi)
- Coconut rice desert (mochi) (bibinka)
- Coconut roll
- Fresh coconut cake
- Mochi cake