Heyo!
Today we will be starting and finishing a recipe for yet another one of my favorite desserts of all time. Mochi (もち) is traditionally a Japanese dessert and snack that was introduced to the U.S. and became somewhat Americanized, often being paired with ice cream in the states. Today we will be making another BA-inspired recipe for a coconut flavored mochi that you can fill or pair with whatever you desire! Traditional ice cream or mochi flavors used include but are not limited to; red bean, chocolate, strawberry, vanilla, and green tea/ matcha. This recipe is extremely simple, as mochi only contains a few ingredients and is fairly easy to make. The real fun comes when wrapping ice cream in your mochi, or pairing it with different flavors. BA’s recipe I’m referencing today uses a peanut butter mixture to fill the mochi at the end, so if that sounds tasty to you give the link at the end of this post a click!
Notes: The only real special equipment you will need is a silicone baking mat to work the mochi on and ensure it doesn’t stick!
Ingredients
Mochi
- 1 can unsweetened coconut milk ( 13.5 oz )
- 1 1/2 cup glutinous rice flour
- 1 cup sugar
- Cornstarch for dusting
Mochi
- Whisk to combine coconut milk, flour, and sugar in a medium nonstick saucepan.
- Cook on medium heat stirring often with a nonstick spatula until a smooth and sticky dough forms, about 5-7 minutes (You’ll know it’s ready when the dough will pull away from the sides of the pan).
- Dust silicone baking mat with cornstarch, then pour hot mochi onto the mat. Dust the top of the mochi with more cornstarch, then roll it out into a rectangle.
- Let cool, then mold into any shapes you want! Top with coconut flakes, mold around ice cream balls, etc.
This recipe is a great starter if you haven’t made mochi ever before and want to start, as there are few steps and only a small selection of ingredients. I hope you liked my rendition of Bon Appetit’s Coconut Mochi. Be sure to click the link below for flavoring ideas, as the mochi we made above serves as an easy-to-make base! As always keep cooking, and I’ll see you next week!
