Mochi (Japanese Rice Cake)
Makes: about 100 1-inch cubes
1lb. (16 oz.) Glutinous Rice Flour (Mochiko)
2 ½ cups Sugar
12 oz. Coconut Milk
1 ¾ cups Water
Food Coloring (optional)*
Potato starch for dusting (Cornstarch can be used as well)
*Food coloring is only optional. If you don’t add any to the mochi it will be white. However, it is nice to add a color to make the mochi pop.
In a large bowl, sift the Glutinous Rice Flour. Add the sugar to the flour and mix to combine. Add the coconut milk and do not stir. Then add the water and a few drops of food coloring. Mix together with a whisk until the mixture is smooth and has no lumps.
Preheat the oven to 325 degrees F.
Line 3 9-inch circular cake pans with foil (the bottom and the sides). Generously grease the foil with oil or cooking spray. Pour the batter evenly into all 3 pans. Place another piece of greased foil on top of each pan. Make sure that the foil is touching the batter.
Bake for exactly 1 hour in the middle rack of the oven. When finished, let the mochi cool in the covered pans for another hour.
When ready to cut the mochi, dust a clean work surface with the potato starch. Take the foil off of one pan and invert the pan onto the surface. Slowly and carefully pull away the foil from the mocha. The mochi will be sticky so be sure to take the foil off very carefully. Sprinkle some potato starch on top of the mochi.
Cut the mochi into 1-inch squares. After cutting each square, roll the mochi in potato starch so all sides are covered. Continue this process with the other 2 pans of mochi. Enjoy :)!
Mochi can be kept in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for a few months.