Coconut Nantu

Name: Coconut Nantu
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 48 serving(s)
Ingredients: 5 cups mochiko sweet rice flour; 3 cups brown sugar; 1 teaspoon baking soda; 1 teaspoon vanilla; 1 (12 ounce) can frozen coconut milk; 2 1/2 cups water

Submitted by littleturtle

"From a Hawaiian community cookbook. I think nantu is a kind of mochi."

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photo by lehuanani

Ready In:: 50mins
Ingredients:: 6
Serves:: 48

ingredients

5 cups mochiko sweet rice flour
3 cups brown sugar
1 teaspoon baking soda
1 teaspoon vanilla
1 (12 ounce) can frozen coconut milk
2 ¹⁄₂ cups water

directions

Mix dry ingredients together.
Add liquid ingredients, and mix well.
Pour into a greased 9x13-inch pan and bake at 350°F for 45 minutes to 1 hour.
Cut into small squares to serve.

Questions & Replies

Have you tried using regular canned coconut milk or would it not work as well?

lehuanani

Reviews

Just tried and am confirming that this is a mochi: it is a baked version of the Okinawan mochi where the mixture was traditionally cooked in a cheese cloth lined flat container and steamed. Not requiring eggs or butter like most mochi recipes, this one is figure-friendly and YUMMY!! Get the ingredients and try it!

lehuanani

Tweaks

Not me, but my mom. She would sprinkle sesame seeds on the top just before baking. After cutting the mochi, she would use kinako so the pieces wouldn’t be sticky when you picked them up.

Dana U.