Coconut Mochi

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Mochi is a traditional Japanese dessert made by pounding cooked sticky rice into a smooth paste and then filling it with red bean paste. The rice gives a unique stretchy and chewy texture to the sweetened dough ball that is absolutely irresistible.

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Fortunately, there are other ways to make mochi other than pounding it with a hammer. You can get the same results by using glutinous rice flour and water to form a batter and simply cook it in the microwave.

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This recipe is a twist on the traditional mochi. We substituted some of the water for coconut milk and rolled the completed mini desserts in shredded coconut. The result is a refreshing bite of tropical flavors with an Asian twist. This recipe is not overly sweet and has a perfect balance between the coconut and red bean paste – even coconut haters might be surprised at how delicious this combination is. Make sure to try this recipe out!

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Makes: 16 (1.5 inch diameter) mochi

Ingredients:
1 1/2 cups glutinous rice flour (this is sticky rice flour; don’t use regular rice flour or else the mochi won’t have the chewy and sticky texture)
1/4 cup sugar
1/2 cup coconut milk
1/2 cup water
1/2 cup cornstarch (doesn’t have to be exact measurement)
1 cup red bean paste (about 200g)
Desiccated coconut (not sweetened)

Directions:
In a microwave-safe container with a secure lid, mix together rice flour, water, coconut milk and sugar. Cover with lid and microwave for 2 minutes. Then, stir as much as possible.

Microwave for an additional minute or until mochi inflates in the microwave and then deflates when removed. Also, mochi should be slightly shiny and translucent.

On a surface, place cornstarch. Dump mochi onto it. Using floured hands, coat mochi with cornstarch. The mochi is extremely sticky, so the cornstarch helps prevent it from sticking to the surface or your hands.

With a sharp knife, cut the mochi into 16 pieces. Take one piece and flatten out using your hands. Place a teaspoon sized amount of red bean paste in the center. Then, gather the edges of the mochi around the filling and twist to seal. Repeat with all mochi pieces.

Then, wet mochi with a little bit of water and roll in desiccated coconut.
Keep Mochi in an airtight container for 2-3 days without becoming hard and up to a week or two with it getting hard. After a while, the Mochi loses it’s stickiness and chewiness. But, a few seconds in the microwave will remedy that. Enjoy!

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2 thoughts on “Coconut Mochi

  1. aerianaeve says:

    I’ve made this several times now and it’s fantastic! The texture is very pleasantly soft and springy.

    I replaced all the water with coconut milk to up the flavour. I suspect I’m using a very powerful microwave, because I’ve never had to mix it and put it back in. It comes out perfectly done after two minutes.

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