Remember that mochi I talked about ages ago and promised to post?…

uh, i pretty much have no excuse for why I didn’t post it.

but here it is!

This isn’t something I make often, but i guarantee it’ll be a crowd pleaser.  It’s amazingly delicious and it just happens to be gluten and diary free!

Tri-Colored Mochi

{adapted from my sister’s friends moms recipe}

Ingredients:

- 3 & 1/2 cups rice flour {mochiko}
- 2 & 1/2 cups sugar
-1 tsp baking powder
- 2 cups water
- 1 {12 oz} can full fat coconut milk**
- 1 tsp. vanilla
- food coloring {red & green}
- Katakuriko potato starch {for coating}

** If your coconut milk happens to be 14 oz, just subtract out 2 oz water from the 2 cups.

Directions:

Preheat oven to 350 F.

Grease a 9 X 13 inch pan thoroughly. (i used a coconut oil spray, but any cooking spray will do)

Mix dry ingredients – rice flour, sugar, baking powder.  Than add water, coconut milk, vanilla and  mix.  Divide batter equally into three bowls. 

Color the first batter pink and pour into greased pan.  Bake at 350 degrees for 15 minutes. 

Do not color the second batter. Add the uncolored white batter to the first layer. Bake for 30 minutes. 

Color the third batter green.  Add the third batter to the first and second layer of baked mochi.   Cover pan tightly with foil for the last baking.  Bake for 30 minutes (or until done and no longer jiggly). 

Cool mochi completely (uncovered) – keep in a cool place while cooling.  (approx. 2 hours or a little more) 

When cooled, use a sharp knife to cut mochi.  Use katakuriko (potato starch) to prevent mochi pieces from sticking to each other.  

For the visual folk like myself:

this is the rice flour i used

Preheat oven to 350F

Mix dry ingredients - rice flour, sugar & baking powder.
 Add water, coconut milk, vanilla.

Mix well.

Divide batter equally into three bowls
(note to self – clean counter before taking photos next time.) 

Color two of the bowls. (any colors you want)

Pour pink batter into greased pan.
(I used coconut oil cooking spray, but any cooking spray can be used. Make sure to spray well.)

Bake layer 1 for 15 minutes.

It should not be all the way cooked through, but the top should be set so that the next layer can be added.

After baking first layer, immediately pour on 2nd layer (the uncolored layer) and return to oven to bake for 30 minutes.

After 30 mins, take out of oven and pour on the third layer (green).

 Cover tightly with foil paper and and bake for 30 minutes or until set.

I made the mistake of using a round pan making it difficult to cover the pan with foil paper. The foil got stuck on the mochi and ruined the top. But its ok! because…

This potato starch is magic. And it covers all the flaws.
(you can find potato starch at almost any asian grocery store)

Fill a bowl with potato starch and also dust some potato starch on the counter before taking out the mochi.

Make sure to dust the knife as well to make for easy slicing.

You can cut in any shape or size you want.

Roll the mochi pieces in potato starch as you cut to prevent sticking.

I like to cut mine in small bite sized squares for easy snacking

 And that’s it! 

It’s a bit time sensitive, but it’s totally worth it. Promise