Recipe adapted from a Hawaiian style mochi recipe. This was a lazy precursor attempt towards ice cream mochi…
I love chewy soft foods, and I find these super delicious. (disclaimer: I have never been to Hawaii or knowingly consumed chi chi dango mochi, I do just love anything made with sticky rice)
Added pandan flavour – just a half a teaspoon.
Made a quarter of the recipe quantity in a 6 inch round sandwich pan
Used cornflour instead of potato starch for dusting.
Cut out the food colouring (the pandan essence has more than enough already).
Reduced sugar slightly
The recipe was super easy but DO NOT line the bottom of the pan with foil as the foil I used pretty much disentegrated which meant I had to surgically remove the foil in teeny tiny pieces from the outside of the mochi.
Recommended serving suggestions:
Am also going to try coating the finished mochi in grated coconut instead of the cornflour as this is very similar to kuih ko swee. Although of course the shelf life would be a lot shorter as coconut does not keep so well.
Awesome chopped up as a topping for ice cream, in particular banana and brown sugar ice cream. Made with coconut milk and brown sugar the flavour is very reminiscent of the far east (as close as can get in London Town anyways)
4 oz mochiko (I used Chinese glutinous rice flour)
4 oz granulated sugar
1/4 teaspoon baking powder
4 fl oz water
1/2 teaspoon vanilla extract
1/2 teaspoon pandan essence
3.5 fl oz coconut milk (I used a Maggi powder)
corn flour – for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
In a medium bowl, mix together the water, vanilla, coconut milk. Blend in the rice flour mixture. Pour into the prepared pan.
Cover the pan with foil, making sure the foil is touching the surface of the mochi and bake for 1 hour. Allow to cool completely.
Chuck a heap of corn flour onto a plate and turn the mochi out onto it. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.
The recipe says it will keep for a month in an airtight container in the fridge – I like it fresh as it is super soft so make a small quantity and eat it quickly