coconut mochi (gluten free + vegan)

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.