Guamanian Mochi

6 Reviews

Prep: 10 min
Cook: 30 min
Ready In: 40 min

“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

Ingredients

2 cups sweet rice flour (mochiko)
1 3/4 cups white sugar
1 tablespoon baking soda
2 eggs
1 (12 fluid ounce) can evaporated milk
1 (13.5 ounce) can coconut milk
1 teaspoon vanilla extract
1/4 cup butter, melted

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Directions

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

Amount Per Serving (48 total)

Calories
90 cal
4%

Fat
3.5 g
5%

Carbs
13.6 g
4%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

For Here or To Go?

Nov. 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..." See more a little longer for the center to set, not jiggly. The best part is the slighlty crispy sides."