Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3½ cups mochiko (glutinous rice flour)
- 2½ cups sugar
- 1 tsp baking powder
- 1 teaspoon vanilla
- 1 can coconut milk (14 oz)
- potato starch
Directions
In a mixing bowl, sift dry ingredients and set aside.
In another mixing bowl, whisk coconut milk and mix with water.
Add vanilla and mix well.
Slowly add dry ingredients and mix until well blended.
Divide batter into three equal parts.
Color first part of batter and pour into greased pan.
Bake at three hundred and fifty degrees for fifteen minutes.
Pour second layer on first and bake for twenty minutes.
Bake third layer for thirty minutes.
The traditional colors are red, white and green, but you can use any three colors you want.
It is very important to cover pan tightly with foil while baking! allow the mochi to sit for a few hours before cutting.
Roll in potato starch and dust off excess before serving.
Category:Cathy's Recipes
Category:Japanese Desserts
Category:Sweet rice flour Recipes
Category:Coconut milk Recipes