I love mochi! Mochi is that sweet sticky Japanese snack that’s similar to Turkish Delight, another sweet I love. Sweet Mochi usually has a delicate coconut flavor making it even more yummy. It can be plain, filled with sweet beans, or layered.
In Hawaii this particular plain mochi is usually called Chi Chi Dango. It’s very popular for Girl’s Day, the Japanese festival wishing girls health and well being. It’s celebrated on March 3 every year. In Hawaii it’s celebrated by everyone it seems, but is definitely celebrated by folks of Japanese or Okinawan decent.
Mochi is made with Mochiko,sweet rice flour, and dusted with Katakuriko, a fine flavorless potato starch, to keep its surface from being too sticky. You can find both flours in most Asian markets, unless you’re in Hawaii where you’ll find it in every supermarket.
It’s pretty easy to make, you mix everything in one bowl, pour it into a baking pan, and bake. So here’s the recipe, which by the way you can change the food color to green for a pastle green mochi or omit the color for a white mochi. Whichever color you choose to make your mochi it will be yummy!
1 Box Mochiko Flour
2 Cups Sugar
1/2 tsp. Baking Powder
2 cups Water
1 Can Coconut Milk
1/2 tsp. Vanilla
3-4 drops red food coloring or pink if you have it
Katakuriko for dusting
Preheat oven to 350°
Grease a 9×13 baking pan
Mix dry ingredients except the Katakuriko in a large bowl
Add liquid ingredients to the Mochiko mixture
Pour into baking pan
Cover pan tightly with foil and bake for 1 hour
Remove from oven and cool completely
When cooled cut into squares using a PLASTIC knife or a pizza cutter (I love using my pizza cutter to cut mochi and bar cookies, it makes it easier to cut perfect bars and squares)
Roll each piece completely in Katakuriko and shake off any extra flour
Store in airtight containers at room temperature, it should keep for 2-3 days, that is if the pieces don’t disappear in a day!