Guamanian Mochi

Rating: 4.46 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This desert is made with sweet rice flour, it's sticky, sweet, and so delicious! I grew up with it at many family gatherings. It's eaten on the island of Guam, where my family is from, and also Hawaii.

By acawleyflower

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
48
Yield:
48 pieces
Nutrition Info
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.

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  • Sift together the rice flour, sugar, and baking soda; set aside. Beat eggs with evaporated milk, coconut milk, and vanilla extract. Add flour and butter; beat until well combined.

  • Pour into prepared pan and bake in preheated oven for 30 minutes. Allow to cool completely before cutting into small (1 1/2 inch) squares.

Nutrition Facts

Per Serving:
90 calories; protein 1.4g 3% DV; carbohydrates 13.6g 4% DV; fat 3.5g 5% DV; cholesterol 12.6mg 4% DV; sodium 92.5mg 4% DV. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Christy Cooks
Rating: 4 stars
01/12/2012
This was easy and pretty good.. Served to my friend from Hawaii. He was impressed. Read More
Helpful
(8)
13 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Christy Cooks
Rating: 4 stars
01/11/2012
This was easy and pretty good.. Served to my friend from Hawaii. He was impressed. Read More
Helpful
(8)
MattOlay V-H
Rating: 4 stars
11/22/2011
Good when it has cooled and the flavors had mingled but it's not what I was looking for. This is more for butter mochi lovers. I felt it's missing something. I also agree with dulcemanzana to bake it a little longer for the center to set not jiggly. The best part is the slighlty crispy sides. Read More
Helpful
(7)
dulcemanzana
Rating: 4 stars
04/24/2008
We liked the taste of it but i think it needs more time in the oven. Will have to try this again. Read More
Helpful
(5)
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Weiye
Rating: 4 stars
09/07/2012
Great texture and really yummy; my only gripe is that I don't know why it called for so much baking soda as it brought on strong alkaline/sodium bicarbonate flavor. I only used 1 tsp and the flavor was still pretty strong. Next time I'll only use 1/2 tsp. and see what happens. Read More
Helpful
(3)
xflatkds
Rating: 5 stars
09/13/2014
Tried this for the first time ever. Came out lovely. This was a big hit with my close friend and her kids because they are gluten free. I did reduce the baking soda to 1 teaspoon as directed by another reviewer. Read More
Helpful
(3)
Nikki
Rating: 5 stars
05/14/2017
This was delicious! I used some of the ideas from other people who commented. I added less baking soda & cooked for a long time 55min. Turned out good. Still have that liquid like softness in the center but more formed. Thanks for the share!:) Read More
Helpful
(1)
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Kellyn
Rating: 5 stars
04/07/2013
i made a few changes to this recipe.i baked it about 5 minutes longer and it came out really good but i was a little squisher than i wanted it to be but overall i'm going to say it was great!!! Read More
Helpful
(1)
ciyosh
Rating: 4 stars
05/11/2016
I have made other Mochiko recipes with this rice flour. With this one I did add 4 eggs instead of 2 and had to cook at least 50mins so the center would cook. Came out fine. Much sweeter cause of the extra sugar. A good recipe. Read More
Chevothy
Rating: 5 stars
07/14/2014
Delicious recipe. Moderate sweetness not too buttery and brilliant texture! Thanks loads xx Read More
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