The last day before getting back into incessant college app revision and work, on too little sleep, so naturally, I need to bake out what I can.
I've loved mochi ever since I was little but never even thought about creating it myself until about a year ago. I've always been partial to green tea mochi myself, but I thought why not try something new? And this way, I can enjoy a cup of green tea with my little gems of sweet, coconutty, rice goodness. Oh, and they are also vegan AND gluten-free.
(note: my apologies for the photos - my software has been acting up)
coconut mochi (gluten free + vegan)
adapted from this recipe
3 cups (or 1 lb) sweet rice flour (also called mochiko)
1 cup coconut sugar
1 ½ cups dried coconut, unsweetened (I used bulk from Whole Foods)
1 tsp baking powder
1 can coconut milk, unsweetened
¾ cups water
1 tsp vanilla extract
Preheat oven to 350 ˚F. In a large metal bowl, combine all the dry ingredients (first four) and mix thoroughly.
In the bowl of a standing mixer, combine all wet ingredients (last three). (You can also use a hand-held mixer or just do it by hand.) Add dry ingredients to the wet, with mixer on low-speed, and mix until dry ingredients are fully incorporated.
Spread mixture evenly in a greased 9"x13" pan. Cover the top with foil and bake for an hour to hour + 5 minutes.
Remove from oven and take off foil. After cooling for a few minutes, carefully turn over the pan into a parchment lined (normal-sized aka large) cookie sheet. Slice into desired sizes and shapes, using a very sharp knife. (see note)
Go ahead, nosh away.
note: It is suggested that you use a plastic knife. Unfortunately, I don't own any, so I just used a regular kitchen knife. The first slice, I oiled the knife and it seemed to help a tad. But really, it is mochi, so it is just going to be sticky.