6.18.13.
How-to Tuesday: Mochi!
One of my fav desserts to make is mochi (sticky rice cake)!! I used this recipe all the time in college & my roomies loved it! So go ahead, try it yourself...you won't regret it :)
1lb box mochiko*
1-1/2 cup sugar
1 tsp baking powder
dash salt
13.5 oz can coconut milk*
1-1/2 cup water
1 tsp vanilla
food coloring
katakuriko (potato starch)* for coating -- or -- cornstarch
Preheat oven 350 degrees
Grease 9x13 pan
Cover pan with foil
Bake 1 hour
Remove foil & cool
Sprinkle cooled mochi with katakuriko
Use plastic knife to cut mochi into strips; coat with katakuriko
1-1/2 cup sugar
1 tsp baking powder
dash salt
13.5 oz can coconut milk*
1-1/2 cup water
1 tsp vanilla
food coloring
katakuriko (potato starch)* for coating -- or -- cornstarch
Preheat oven 350 degrees
Grease 9x13 pan
Cover pan with foil
Bake 1 hour
Remove foil & cool
Sprinkle cooled mochi with katakuriko
Use plastic knife to cut mochi into strips; coat with katakuriko
Most of these items can be purchased at any grocery store. You may have to do a bit more hunting for the * items...but if you're near a Marukai or Asian food store, you can probably find these there!
Happy baking!
xoxo
~carlykins
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