Mochi Recipe


I have not had this little wonder since Japan two years ago and I’ve been craving it ever since! I actually started out looking for a Turkish delight recipe, but after realizing you have to sit over the stove stirring it for an hour I threw that idea out the window.

Then I remembered how much more I enjoyed Mochi and was soon on the hunt for some mochiko flour- its available at most Asian grocery stores. These make perfect gifts if you store them in glass jars!


1 lb. mochiko (sweet rice flour-whole box 456 grams)
2 ¼ cup granulated sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 cups water
1 (12 ounce) can coconut milk
Potato starch
Food colouring
Preheat oven to 275f degrees.



Step 1. Using coconut oil grease a 9″ x 13″ pan and set aside.

Step 2. In a bowl mix the mochiko, sugar, and baking powder together.

Step 3. In a separate bowl, mix the water, vanilla and coconut milk together. Then, lightly mix the wet and dry ingredients.(Its more fun if you use your hands!)

Step. 4 Add food colouring if you would like, then pour the mixture into your greased pan. Cover tightly using aluminum foil and bake for 90 minutes.

Step 5.Remove from the oven and allow to cool uncovered. After its cooled cut into small pieces and roll in potato starch until lightly coated.Using a plastic knife works best to avoid sticking and Wrap in wax paper for individual servings.







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