Mochi is a sweet and tasty Japanese dessert made from sweet rice flour. Typically eaten on Japanese New Year, but also made for other holidays. In our home, I like to make mochi for Hinamatsuri, or "Girls Day" and also on Boy's Day (now known as Children's Day). Because mochi is so delicious, it is easy to find other reasons to make it throughout the year.
Mochi is very easy to prepare, but the instructions need to be followed exactly. I cannot stress enough that Japanese rice flour must be used. Just any rice flour will not work! My favorite is Koda Farms Mochiko. It is also important to monitor your baking times. If left to cook for even a minute or two too long, a crust will form on the bottom of the mochi. I've admittedly have had this happen to me more than once. Every oven is different, and it is very likely your first batch of mochi will not come out to perfection.
Once your mochi is baked and cut into pieces, it is very important to coat it in potato or corn starch. This will prevent the pieces from sticking to one another. Store prepared mochi in an air tight container (assuming there are any leftovers).
1 box mochiko (sweet Japanese rice flour)
2 c. sugar
1 tsp. baking powder
2 c. water
2-3 drops of food coloring
1 c. coconut milk
1 tsp. vanilla
1. Preheat oven to 350.
2. Mix dry ingredients, add water and coconut milk until well mixed.
3. Add vanilla and food coloring. Mix.
4. Pour into greased 9 X 13-inch pan.
5. Cover tightly with tin foil and bake for 60 minutes.
6. Remove from oven and remove foil right away.
7. Cut into 3.4 X 2-inch pieces.
8. Roll in potato starch (corn starch also works).