Janet Ikeda
Lexington, VA


Autumn Baked Mochi

1 lb mochiko (16-0z box)
2 c sugar
1 tsp baking powder
1 can coconut milk (12-oz)
2 c water
1 tsp vanilla
Food color, orange

Preheat oven at 350 degrees.

Combine mochiko, sugar and baking powder. Blend water, coconut milk and vanilla. Add the wet ingredients to dry and mix thoroughly with a whisk.

Set aside 1 cup of mixture. Add orange food coloring. Pour into a greased 9 x 13 inch pan. Cover with foil and bake at 350 degrees for 15 minutes.

Pour remaining white mixture over the orange layer. Cover with foil and bake 15 minutes or more until set.

Let cool. Cut with plastic knife. Coat mochi pieces with kinako (roasted soy bean flour) or katakuriko (potato starch).

*Use less water (1/4 to ½ cup) to have firmer mochi.

For top, mix gelatin or kanten (agar agar) with small amount of water. Pour in a nagashi-kan (lined pan), cool and allow to sit in refrigerator. Use maple leaf mold to cut small leaves as decoration for the top of the mochi pieces.

Note - This recipe make approximately 64 pieces and can be cut in half to make 32 pieces.

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