This will be the last recipe for a while since during July, August and September I’ll be doing the ABC Blogs.
This is another recipe from my friend, Luana. Her other mochi recipe was a pumpkin one I made last October which my family totally loved, so I was excited to try this one—especially since I love coconut.
It didn’t disappoint! Amazing, yummy treat. If you’ve tried the Bibingka recipe, this is somewhat similar. The only change I made to this recipe was to add some coconut to the top for a nice baked crunch. But that’s just my obsession with all things coconut!
Baked Coconut Mochi
1 16 oz. pkg Mochico Flour (find it at an Asian market)
3 c sugar
|Yummy Baked Coconut Mochi!|
1 can coconut milk
5 eggs beaten
½ c melted butter
1 tsp vanilla
1 Tbsp baking powder
Mix all ingredients in a large bowl until smooth.
Grease and flour a 9 X 13 baking dish.
Pour mixture in baking dish.
Bake at 350 degrees for approx. 60 min—check for golden edges for done-ness.
As with the Bibingka, I have frozen this treat. After thawing, I pop it in the toaster oven for a few minutes to crisp up the topping and give it that “fresh from the oven” taste!
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