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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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The sweet rice treat. If you've not had this, I really recommend you try it. It's simple, easy and really amazingly good. For those not familiar with mochi, you'll cut it and serve like a brownie, but it will have a much softer texture, closer to taffy than to cake. Ingredients:
1 lb box of mochiko |
2 1/2 c of sugar |
1 tsp baking powder |
2 c water |
1 can coconut milk (12 oz) |
1 tsp vanilla |
Directions:
1. Mix dry ingredients, and slowly mix in the wet ingredients. I really recommend using a mixer.
2. Once everything is mixed, pour it into a 9x13 greased pan.
3. Cover with aluminum foil
4. Bake for an hour at 350.
5. Wait. This is the hard part. You need to wait at least an hour before cutting.
6. Cover the pieces in corn or potato starch.
7. The pieces stay fresh for a while.
8. I do not recommend substituting mineral water, when I try that the finished product sinks and isn't as solid.
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