Hawaiian Mango Mochi

By • June 18, 2011 • 16 Comments



Author Notes: Many picnic baskets are packed with portable and oh-so-tasty brownies for dessert. Perhaps more popular in Hawaii is the beloved Hawaiian-Japanese confection known as mochi. You may be familiar with the Japanese sweet of sticky rice balls sometimes filled with sweet red bean paste. In Hawaii, sweet rice flour has found its way into many other recipes, including a cake-like temptation known as butter mochi. In honor of the too-short mango season, I have made a coconut milk enriched version of mochi topped with mango. It will remind you of the Thai dessert of mango and sticky rice, or perhaps of a fruity blondie.Beautiful, Memorable Food

Makes 24 pieces

  • 1 one pound box Mochiko sweet rice flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 stick unsalted butter, melted and cooled
  • 5 eggs
  • 1 teaspoon vanilla
  • 1 12 oz can coconut milk
  • 1 very ripe mango
  1. Mix dry ingredients together in a large bowl.
  2. Add all other ingredients except for mango and whisk until well combined.
  3. Peel and slice mango, and reserve juices.
  4. Pour batter into a greased, 11" x 7" x 2" rectangular baking pan.
  5. Place mango slices on top, then drizzle over any remaining mango juice. If desired, use a knife to swirl batter slightly to created a marbled effect.
  6. Bake in a preheated 350 degree oven for an hour, until a toothpick inserted into the center comes out clean.
  7. Let cool in pan, then slice into squares.
  8. Note: store mochi wrapped in plastic wrap at room temperature (will harden if refrigerated).
Jump to Comments (16)

Tags: coconut milk, gluten-free, Hawaiian, japanese, mango, mochi, rice flour

Comments (16) Questions (0)

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about 1 month ago trvlnsandy

I used half of a bag of frozen mango pulp -- thawed. Worked well. And since I didn't have a 7X11 pan - used an 8X8 and a few cupcakes. All seemed to have worked out. Will see how the two compare - but it might make lovely mini-cupcakes.

Me

over 1 year ago TheWimpyVegetarian

I'm so glad you reposted this! I totally forgot about it, and remember I really wanted to make it. It looks so moist and full of wonderfulness.

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I remember this cake it's just beautiful!

Photo_squirrel

over 2 years ago LE BEC FIN

p.s. the size of the pan is so important-- plse add?!

Linda_cooking

over 2 years ago Beautiful, Memorable Food

Thanks Mindy! Will add pan size above. The sweet rice flour gives the texture a little more bounciness than wheat flour, but less than you might expect-- it's not sticky.

Linda_cooking

over 2 years ago Beautiful, Memorable Food

Hi Mindy, thanks for pointing out my omission (oops!)-- now corrected above. As for the texture, it's bouncier than a cake made with wheat flour, but not sticky in the way you might imagine sweet rice flour would be.

Photo_squirrel

over 2 years ago LE BEC FIN

Yet another brilliant creation from you! I'm so curious about the texture of this cake due to the mochi flour... Th you!
best,
mindy

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over 2 years ago gingerroot

A mochi after my own heart! I love this.

Fb

over 2 years ago BlueKaleRoad

We love mochis - I"ve never thought to make them, though. What a terrific recipe!

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over 2 years ago PistachioDoughnut

yummy! This looks so awesome..

Linda_cooking

over 2 years ago Beautiful, Memorable Food

Thanks!

Me

about 3 years ago TheWimpyVegetarian

I'm just looking at your wonderful recipes. This one looks fabulous. I'm definitely making this one. Just as soon as I lose a few pounds...

Linda_cooking

about 3 years ago Beautiful, Memorable Food

Thanks so much! Yes, not a low-calorie food. Everything in moderation...

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I was going to say that very thing, gorgeous and so yummy!

Linda_cooking

about 3 years ago Beautiful, Memorable Food

I wish I had thought of this for last week's gluten-free contest!