3 Reviews

What I was really after was a simpler, plainer tasting mochi. Made as is, this was very nice indeed, but because it was not what we were after, I shall try this again, but not with coconut milk. Baked it wrapped in foil as suggested by the other reviewer, and the texture was indeed soft and chewy. Thank you for sharing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Ilovemy4kids June 09, 2009

omg!!!!!! I love is new resipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Sakura-chuan January 25, 2008

Great recipe, especially for Girl's Day (March 3). I wanted my version to be pink and white, so I split my batter in half before adding in the food coloring and then baked the pink batter first in the greased pan for about 20 minutes before adding in the 2nd half, the plain white batter for the remainder of the bake time. It is also very crucial to tightly cover the pan each time you bake with aluminum foil so the texture remains soft and chewy throughout. (This is a mistake I learned the hard way.) Be sure to let it cool completely as this will allow for easier cutting; use of a plastic knife works best. Finally after cutting, roll into potato starch on all sides and place in airtight container or baggie. The end result is just the softest and chewiest dessert, just like at the stores in Hawaii! Use green food coloring instead of red for Boy's Day/Children's Day, on May 5!

0 people found this helpful. Was it helpful to you? [Yes] [No]
lemonlylime March 06, 2007
Chi Chi Dango