Oh YUM!
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!
Enjoy!
Aloha, and Mahalo for visiting!
Cheryl
The Hawaiian Island Detective Club
Book One—Pineapples in Peril
RELEASES
OCTOBER 1, 2012!!
cheryllinnmartin@yahoo.com
Wow, that looks delicious, Cheryl!!!
ReplyDeleteI love this, Jessica--'course I'm a coconut nut!!!
DeleteThanks for commenting and your support! Aloha! --Cheryl