Wednesday, May 2, 2012

{Coconut Mochi Recipe}: Vegan and Gluten Free

     Now that we've been living in Hawaii for 7 months now, you heard me right-- SEV-EN months, it has become very clear that Mochi is where it's at. I've always loved Mochi, you know the kind with the ice cream on the inside(?) and those sweet morsels I love to pile on at the yogurt shop. Well, around these parts, Mochi can also come in big brownie size pieces for all to enjoy.
     Many of the recipes I looked at called for lots of sugar and cows milk- not really into that. But thanks to the almighty coconut gods, I figured out a way to only use coconut milk, tone down the sugar while still being incredibly yummy and it's vegan and gluten free- HOLLER! I was also surprised at how easy it was and what little ingredients you need. So here it goes...

Ingredients:
  • 1 box of Mochiko aka Sweet Rice Flour
  • 1 teaspoon of Baking Powder
  • 1 3/4 cups of Sugar (most recipes call for 2 1/2 cups, but I think it was still super sweet without having to use so much sugar)
  • I can of Coconut Milk (which I didn't have, so I used 1 1/2 cups of So Delicious Coconut milk)
  • 3/4 cups of Water (can also use coconut water)
  • 1 teaspoon of vanilla extract (I got to use the extract my sister May made herself)
  • (Optional) 1 teaspoon of coconut extract
  • 1 cup of shredded coconut
  • Something to grease a pyrex with
You'll need:
  • 9x13 pyrex dish or something similar
  • 2 big mixing bowls
Preheat your oven at 350 degrees on Bake.

Add all of the dry ingredients (minus the shredded coconut) to one of the bowls. If the bowls are different sizes, add the dry ingredients to the smaller of the two bowls.
Mix it up evenly.
Put the wet ingredients in the other bowl and stir. Then in increments, add the dry ingredients to the wet ingredients. Mix until smooth.
Next add the shredded coconut and mix evenly. If you'd like to save 1/4 of the shredded coconut, or just have some extra, you can add a layer on top after the mochi has been cooking for a bit.
Grease your pyrex.
Pour in evenly.
Cover with aluminum foil. If you're adding a layer of coconut "crust" on top, cook for 50 minutes, remove foil, sprinkle coconut on top and cook for another 20-25 minutes. If you're not doing the coconut crust, still cook for 50 minutes, uncover and let cook for another 20-25 minutes too.
Then it's the hardest part- you have to let it cool before you cut it. The mochi will still be really gummy when it's hot and it's a million times yummier when it's cooled down. It's even better the next day too. So if you're making it for a playdate or party, I'd make it the day or night before. Also, it's a lot easier to cut with a plastic knife than with a metal knife. Traditionally, after you cut it, the mochi is usually rolled in potato flour or cornstarch.... but I haven't tried that yet.
      I made a second batch with the coconut crust on top that we took over to our new friend's house. Yes, we made new friends here on the North Shore!! And even better- the mom is amazingly wonderful (have you heard of her?) and she has FOUR surf/skate lovin' boys AND they even homeschool WIN WIN WIN! Also, we got to repurpose our Bluum box to bring over our box full of YUM.
Well anyway, let me know if you end up making these delish treats :)

With love,
Maryam

1 comments:

monica said...

I JUST ate another one of these for breakfast! They are SO good--I can't wait to try making them for myself. :) Thank you!
Looking forward to more fun in the future!

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