Hawaiian Mango Mochi
Share
- ✉
-
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
- Mix dry ingredients together in a large bowl.
- Add all other ingredients except for mango and whisk until well combined.
- Peel and slice mango, and reserve juices.
- Pour batter into a greased, 11" x 7" x 2" rectangular baking pan.
- 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.
- Bake in a preheated 350 degree oven for an hour, until a toothpick inserted into the center comes out clean.
- Let cool in pan, then slice into squares.
- Note: store mochi wrapped in plastic wrap at room temperature (will harden if refrigerated).
- This recipe was entered in the contest for Your Best Coconut
- This recipe was entered in the contest for Your Best Mangoes
- This recipe was entered in the contest for Your Best Picnic Dish
Tags: coconut milk, gluten-free, Hawaiian, japanese, mango, mochi, rice flour
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
about 10 hours 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.
5 days ago sdebrango
Suzanne is a trusted source on General Cooking.
I remember this cake it's just beautiful!
about 1 year ago LE BEC FIN
p.s. the size of the pan is so important-- plse add?!
about 1 year 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.
about 1 year 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.
about 1 year 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
about 1 year ago gingerroot
A mochi after my own heart! I love this.
about 1 year ago BlueKaleRoad
We love mochis - I"ve never thought to make them, though. What a terrific recipe!
about 1 year ago PistachioDoughnut
yummy! This looks so awesome..
about 1 year ago Beautiful, Memorable Food
Thanks!
almost 2 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...
almost 2 years ago Beautiful, Memorable Food
Thanks so much! Yes, not a low-calorie food. Everything in moderation...
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
I was going to say that very thing, gorgeous and so yummy!
almost 2 years ago Beautiful, Memorable Food
I wish I had thought of this for last week's gluten-free contest!