This flourless sweet and chewy backed Mochi is made with glutinous rice flour, sugar, coconut milk and eggs then baked in an oven.
Servings 1 baking pan
- 1/2 pound glutinous rice flour
- 1/4 tablespoon baking powder
- a pinch baking soda
- 1 1/4 cup white sugar
- 3 medium eggs
- 1 1/2 cup unsweetened coconut milk
- 1 1/2 tablespoon butter melted
Heat the oven to 350 degrees. Grease a baking dish (I use Le Cruset Oval Pan 12 x 8 or Pyrex 11 x 7 x 2) with butter or cooking spray and set it aside.
In a mixing bowl, mix together the dry ingredients.
In another mixing bowl, beat the eggs then add coconut milk. Mix until combined.
Combine the wet ingredients and dry ingredients and mix well. Add melted butter.
Pour the ingredients into the prepared baking dish and bake for 45 minutes. You can check the doneness by inserting a toothpick through the mochi, if the toothpick comes out clean, the mochi is done.
Cool the mochi in a baking dish on a drying rack. Once cooled to room temperature, cut into squares.
Nutritional information is an estimate only. Please view our website policies for more information.