Mochi galore

ever go to Red Mango and hit up on those Mochi Balls?  well I am addicted...

so, I decided to make my own.  The recipe is not hard by any means.  The hard part comes later (cutting).  Here is the the recipe.

1lb. (16 oz.) Glutinous Rice Flour (Mochiko)

2 ½ cups Sugar

12 oz. Coconut Milk (Silk)

1 ¾ cups Water

Potato starch for dusting (Cornstarch can be used as well)

 

In a large bowl, sift the Glutinous Rice Flour.  Add the sugar to the flour and mix to combine.  Add the coconut milk and water. Mix together with a whisk until the mixture is smooth and has no lumps. 

 

Preheat the oven to 325 degrees F.

 

line a 15 1/2 X 11 1/2 pan or two smaller pans with foil, spray with pam.  Pour mixture into pan or pans.  cover with another greased foil right over the mixture, so that the foil is touching the mixture and seal air tight as you can get it.  Bake for one hour in middle rack.

 

Take out of the oven and let it sit with all the foil on, for another hour. 

 

peel very carefully the foil off the top, lay on cutting surface and dust the top with potato starch.

 

 

I cut away the hard sides, and started with 1/2 inch strips, then cut them into 1/4 inch cubes, keep dusting, and use a sharp bread knife!  I think I cleaned the knife several times!  keep adding more potato starch, to board and your hands, yes it creates a giant mess. 

Ta dah!! you will have more than you need, share some!  They will love you!