Coconut Mochi

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Coconut Mochi

Whenever I bring coconut mochi to a party, people ask me for the recipe.  Scott grew up in Hawaii, and as I mentioned, I lived there with him for a couple of years, pre-babies.  Your life changes drastically after having kids that you can clearly divide your life into two parts:  The prehistoric era before babies that you barely remember, and the one after.  Anyway, the food in Hawaii is a mix of everything, like many of us.  Hawaiian, Asian and European inspirations work their way into the food.  One of my favorite desserts from Hawaii is coconut mochi.  It’s also really simple and gluten free.  (More on the gluten free thing at a later date.)

1 lb Mochiko
2 1/2 cups sugar
2 teaspoons baking powder
¼ teaspoon salt
2 cans coconut milk
5 large eggs
¼ cup melted and cooled butter
1 teaspoon vanilla

Heat oven to 350 Fahrenheit
Whisk together the dry ingredients in one bowl, mix the wet ingredients in another bowl.  Then combine.
Pour batter into an ungreased 13 by 9 inch baking pan.  Bake for 1 ½ hours.  Cool cake in pan on a rack for 2 hours before cutting.

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