Mochi, a conventional Japanese dessert, is really a grain treat I've enjoyed since childhood. The standard approach to making mochi could be tiresome, but these day there are other available choices for example baked, steamed, or microwaveable mochi.
Tonight, I made Coconut Mochi using my Hawaii's Best Mochi Recipes by Jean Watanabe Hee. Undoubtedly, this is among the easiest recipes for mochi, even though it is also tasty, particularly when eaten warm. For individuals individuals who would like a fast, coconut mochi treat, I'd recommend this recipe.
2 Cups Mochiko Flour
1 Can Coconut Milk (13.5-oz)
3/4 Cup granulated sugar
1/2 Teaspoon Vanilla
Katakuriko (Potato Starch) for sprinkling
How do we make Coconut Mochi? Easy!
1. Mix all of the ingredients together, aside from the katakuriko (potato starch). Stir until smooth.
2. Pour mixture right into a greased, glass dish. I made use of butter to grease the dish as well as an 8x8 glass dish.
3. Microwave on medium-high for ten minutes. I made use of 70% to bake my mochi also it switched out great.
4. Allow it to take a couple of minutes within the glass dish. Then, dust cutting board with katakuriko.
5. Place mochi on cutting board with katakurko. Gently dust throughout mochi.
6. Reduce pieces. Enjoy!