Guamanian Mochi

Guamanian Mochi

8
acawleyflower 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."

Ingredients 40 m {{adjustedServings}} servings 90 cals

Serving size has been adjusted!

Original recipe yields 48 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
  2. 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.
  3. 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.
Tips & Tricks
No-Bake Cookies III

See how to make these peanut butter cocoa-flavored cookies.

Marshmallow Crispie Bars

See how to make super-easy, soft, and gooey marshmallow bars.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 8

  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Christy Cooks
1/11/2012

This was easy and pretty good.. Served to my friend from Hawaii. He was impressed.

moaa
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.

dulcemanzana
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.