-
-
My review
Guamanian Mochi
0
acawleyflower
"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."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 90Original recipe yields 48 servings (48 pieces)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
- 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
Share
Explore more
Reviews
Read all reviews 10Most helpful
Most positive
Least positive
Newest
1/11/2012
This was easy and pretty good.. Served to my friend from Hawaii. He was impressed.
11/21/2011
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 b...
4/23/2008
We liked the taste of it, but i think it needs more time in the oven. Will have to try this again.
9/13/2014
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 ...
9/7/2012
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 f...
5/14/2017
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 t...
4/7/2013
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!!!
4/12/2016
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...
7/14/2014
Delicious recipe. Moderate sweetness, not too buttery and brilliant texture! Thanks loads xx