Japanese Coconut mochi
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Rich Coconut Mochi
1 box (1#) Mochiko Blue Star Brand Sweet Rice Flour
1 cup white sugar
1 can (14 oz) coconut milk
3/4 cup milk
1 cube butter (8 oz)
Preheat oven to 350°F.
Melt butter in a small saucepan over low medium heat. Set aside.
Thoroughly mix flour and sugars together in a large bowl.
Mix milks, eggs, and melted butter together before then adding to dry mixture.
Combine all ingredients well, then pour mixture into a 9 x 13 inch baking pan lightly coated with non-stick cooking spray.
Sprinkle with brown sugar to taste.
Place in oven on middle rack and bake for approximately 50 minutes.
Turn off heat and allow mochi to rest in oven for an additional 30 minutes before removing and cutting into small pieces.
Store in airtight container and refrigerate.
This is very good my kids both love it. Glutenous Rice Flour is the same as sweet rice flour. I found this at HEB, but you may have to get the flour at a special Asian store.