Recipe by Roosie
The Electric Kitchen; Hawaiian Electric Company, Inc.
Top Review by Valeria
I'm not a mochi aficionado or anything, but this recipe just didn't please me. My friends didn't find the presentation very appetizing and the coconut flavor was barely detectable. The taste of the kinako clashed with the mochi, maybe it could have been blended with sugar.
- 1 lb mochiko sweet rice flour
- 1 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1 1⁄4 cups brown sugar
- 1 (13 1/2 ounce) can coconut milk
- 1 1⁄4 cups water
- 2 cups sweet potatoes, cooked and diced
- 1 tablespoon black sesame seed
- toasted soy flour (Kinako)
Directions See How It's Made
- Preheat electric oven to 350°F
- Grease a 13 x 9 x 2-inch baking pan.
- In a large bowl, sift mochiko, baking soda, and salt; add brown sugar and mix well.
- Add coconut milk and water; mix well.
- Fold in sweet potatoes; pour into prepared pan.
- Sprinkle with sesame seed.
- Bake for 1 hour.
- Cool, cut into 2 x 1-inch pieces.
- Coat each piece with Kinako (yellow soy bean powder).