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Guamanian Mochi

Guamanian Mochi

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
acawleyflower

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

Christy Cooks
7

Christy Cooks

1/11/2012

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

moaa
6

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

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.

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