My Opera
Coconut Mochi Recipe
Tuesday, August 24, 2010 5:50:59 AM
I'm pretty much in love with coconut anything right now. Here's my weekend creation.
Supposedly the big difference between baking and cooking is that baking has much tighter tolerances on ingredients. While this might be the case, it isn't for this recipe, and it isn't for many other recipes that I've made. For the most part, stuff comes out, as long as you aren't making pizza dough, bread, or pie crust. The good thing about experimenting: you might discover a combination that's way better than what the recipe called for. The bad thing about experimenting: you'll never be able to make it as awesome again.
I'm from the United States, so naturally I should be giving you measurements in the world's dumbest pounds/cups/Fahrenheit units. But if the government, industry, university, and schools don't switch to a real unit system, perhaps it'll require millions of people like me, insisting that the slug is a slimy animal, not a unit of mass; a yard is a two dimensional area of relaxation, not a linear distance short of a meter; and that there is absolutely nothing convenient or useful about Fahrenheit.
Coconut Mochi (adapted from several recipes)
Let the mochi cool, then cut them out with a plastic knife. Mochi is best hot, when it's a little gooey, sticky, and chewy. It's a little bit of what everyone likes.
I made these with a little over 400g of sugar, but this was overkill, especially with the glaze. If you like super sweet, hang towards the 400g range. Next time I make these, it'll be with 100g of sugar.
As a disclaimer, coconuts are high in saturated fats. While these are far superior to animal-based fats, refined fats, and fast food, please find a couple friends to eat this mochi with you. One can of coconut milk typically contains a full day's worth of saturated fat.
Supposedly the big difference between baking and cooking is that baking has much tighter tolerances on ingredients. While this might be the case, it isn't for this recipe, and it isn't for many other recipes that I've made. For the most part, stuff comes out, as long as you aren't making pizza dough, bread, or pie crust. The good thing about experimenting: you might discover a combination that's way better than what the recipe called for. The bad thing about experimenting: you'll never be able to make it as awesome again.
I'm from the United States, so naturally I should be giving you measurements in the world's dumbest pounds/cups/Fahrenheit units. But if the government, industry, university, and schools don't switch to a real unit system, perhaps it'll require millions of people like me, insisting that the slug is a slimy animal, not a unit of mass; a yard is a two dimensional area of relaxation, not a linear distance short of a meter; and that there is absolutely nothing convenient or useful about Fahrenheit.
Coconut Mochi (adapted from several recipes)
- 1 box (0.45kg) Mochiko sweet rice flour
- 200-400g sugar
- 1 can (400 mL) Coconut milk
- 2 eggs
- 50-75 mL water (enough to make the batter a bit thicker than cake batter. You probably won't need any water if you use 1 cup of sugar)
- 100g unsweetened coconut flakes
- Possible addins: cocoa powder, vanilla, cinnamon, nutmeg, chopped candied ginger, fresh grated ginger
- Preheat oven to 170.
- In a pot, add the coconut milk and sugar. Over low heat, heat the milk just enough to dissolve the sugar. Don't worry if all of the sugar is dissolved. Remove from heat.
- Mix flour, coconut flakes, and eggs. Stir to combine.
- Slowly stir the sweetened coconut milk into the flour mixture, making sure not to cook the eggs. Save about 50 mL of milk (and any potentially undissolved crystals).
- Put the remaining sweetened milk back on low heat. Fully dissolve the crystals and evaporate off some of the water. Don't let it get too warm or you'll make caramel or overcooked milk. Not what we want.
- Add any add-in ingredients you want.
- Add enough water to the flour mixture until it is halfway between cookie dough and cake batter consistency.
- Pour into an 8x8 or larger pan. (greasing the pan is optional)
- Add another 20g coconut flakes to the top of the pan
- Pour some of your super sweet warmed coconut milk on top of the coconut flakes. You may want to save some of this glaze for dipping.
- Throw into the oven. No points if you don't literally throw it. Cook time is around an hour. Check on it. Don't let the coconut flakes turn black.
Let the mochi cool, then cut them out with a plastic knife. Mochi is best hot, when it's a little gooey, sticky, and chewy. It's a little bit of what everyone likes.
I made these with a little over 400g of sugar, but this was overkill, especially with the glaze. If you like super sweet, hang towards the 400g range. Next time I make these, it'll be with 100g of sugar.
As a disclaimer, coconuts are high in saturated fats. While these are far superior to animal-based fats, refined fats, and fast food, please find a couple friends to eat this mochi with you. One can of coconut milk typically contains a full day's worth of saturated fat.
