This version of mochi—a sweet Japanese rice cake—gets its pretty green color from matcha powder and a creamy sweetness from coconut milk. Slideshow: More Coconut Dessert Recipes
How to Make It
Preheat the oven to 275°. Grease an 8-inch square glass pan. In a medium bowl, whisk together the rice flour, sugar, baking powder and matcha powder. In a separate bowl, whisk together the water, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until smooth. Pour the batter into the pan, cover tightly with foil and bake for 60-80 minutes, until the top is set. Remove the foil, let it cool and then recover with foil and let it sit at room temperature overnight.
Turn the mochi onto a cutting board and cut small cubes with a sharp knife. Coat all over with cornstarch.
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Aggregate Rating value: 5
Review Count: 4
Worst Rating: 0
Best Rating: 5
Author Name: Kate Cronyn
Review Body: So I made it in my super unstocked kitchen (silicone bakeware didn't have foil) so I used parchment paper (pressed it right on top) it turned out perfect.
Review Rating: 5
Date Published: 2017-01-04
Author Name: Liketoeat
Review Body: I made this during the holidays for my relatives who can't have gluten, but it ended up being a hit with everyone. The issue I had was the mochi in the middle of the pan never quite set despite baking it for over 90 minutes, so I thought it would set when left overnight. The next day, I ended up cutting the parts that were set, and then rebaking the gooey parts until it set. This ended up making the edges a bit dry. If anyone has any suggestions/tips, I'd greatly appreciate it. I also used black soybean powder as the coating instead of cornstarch, and it tasted similar to Japanese warabimochi. I will make this again, so let's see if the issue repeats itself.
Review Rating: 4
Date Published: 2018-01-29
Author Name: Esther S
Review Body: This was delicious! I bought it to my Bible study and all the girls loved it. Easy to make too. Comes out tasting more cake-y than mochi.
Review Rating: 5
Date Published: 2016-12-03
Author Name: Hasti Yavari
Review Body: It was easy to make and veryyyy delicious. Everyone loved it! I usually go with less sugar than the recipe, but this time I stuck to the recipe as matcha can be bitter and it turned out just perfect. Thanks so much
Review Rating: 5
Date Published: 2016-09-25
