Every Girls’ Day when I was growing up, my grandma brought over a plate full of mochi. I’d ration it out over a week because I knew I’d have to wait months until having it again. As I got older, I’d buy mochi from shops and farmer’s market stands, but none of them ever compared to my grandma’s. After all that searching, I eventually broke down and decided to make it myself. That’s when the real secret was revealed to me: it’s really easy to make. All you do is mix the ingredients and bake them on low heat.
If you’ve never had mochi, the closest thing I can compare it to is Turkish delight. Of course, perhaps you’ve never had Turkish delight either, so I’ll say that it’s a bit like a chewy marshmallow. The ingredients — rice flour, coconut milk, sugar, and vanilla — speak for themselves. And speaking of ingredients, mochi is naturally gluten-free and vegan. Double hooray!
- 1 lb. mochiko (aka Sweet Rice Flour by Bob’s Red Mill)
- 2 ¼ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 cups water
- 1 can coconut milk
- Potato starch (or corn starch)
- Food coloring
- Preheat oven to 275 degrees. Grease a 9″ x 13″ pan.
- Mix the mochiko, sugar, and baking powder together. In a separate bowl, mix the vanilla, water, and coconut together. Then, blend the wet and dry ingredients, using your hands. Add food coloring, if desired.
- Pour the mixture into a greased pan. Cover tightly and bake for 90 minutes.
- Remove the pan from the oven. Remove the foil and allow to cool completely. Once fully cooled, my grandma re-covers the mochi with foil and allows it to sit for 10-12 hours. I don’t have that kind of patience, but if you do, your mochi will probably be even softer!
- Using a plastic knife, cut into small pieces and roll in potato starch until lightly coated. Wrap in wax paper, if desired.
Aside from the fact that this recipe makes delicious mochi, it’s also really pretty once it’s finished. This would be an excellent dessert for St. Patrick’s day, since you can use any food coloring you want (it only requires a few drops). I love sealing them in glass jars and making deliveries to friends, since this recipe makes so many pieces.
P.S. More mochi recipes (including mochi ice cream, butter mochi, and pumpkin mochi)!