This is definitely for the coconut lover!
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Quantities Ingredients
1 stick
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Unsalted butter
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2 1/2 c.
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Granulated sugar
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4
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Large eggs
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19 oz. can
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Coconut milk (I use Chaokoh brand) plus enough water to make 3 1/2 cups total
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1 lb.
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Glutinous rice flour (I use Mochiko brand, which comes in a 1 lb. box)
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Sweetened/flaked coconut
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Preparation Procedures:
1. Mix
butter and sugar until well blended. Add eggs, one at a time, blending
well after each addition. Add coconut milk & water mixture and rice
flour. Mix until well blended, scraping sides and bottom of bowl to
ensure none of the flour has settled and become stuck to bowl (glutinous
flour has a tendency to do this).
2. Pour batter into 9x13” baking pan. Sprinkle top with shredded/flaked coconut and bake 1 hour.
3. Allow
to cool before attempting to cut mochi. It’s best to wait until the
next day before trying to cut it, as it is very sticky the first day.
Pan Size & Preparation: Lightly greased 9x13 inch baking pan.
Yield: 24 pieces
Preparation Time: 15 minutes
Oven Temperature: Preheated 350 degrees
Baking Time: 1 hour
Test for Doneness:
You can stick a toothpick all the way through the mochi. It should be
solid, cooked all the way through. The texture is sticky and chewy, and
so the mochi may stick to the toothpick.