Recipe of Agedashi Mochi Recipe

Victor's Non-Dairy Hawaiian Coconut Mochi Cake

Mochi is usually made from sweet rice (also called mochi rice) cooked and pounded until it becomes a paste that is very sticky.

Recipe Summary Victor's Non-Dairy Hawaiian Coconut Mochi Cake

Non-dairy Hawaiian mochi cake. Yum! We love this local Hawaiian taste! Custom made by my amazing father for my milk allergy.

Ingredients | Agedashi Mochi Recipe

3 cups almond milk

2 ½ cups white sugar

5 eggs, beaten

½ (16 ounce) tub vegan margarine (such as Smart Balance®), melted

1 teaspoon vanilla extract

2 teaspoons baking powder

3 ½ cups sweet rice flour (mochiko)

1 ½ cups coconut flakes (such as Baker's Angel Flake®)

Directions

Beat almond milk, sugar, eggs, vegan margarine, and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Add sweet rice flour to the batter; mix well. Add 1 cup coconut flakes and pour batter into the prepared pan. Scatter remaining 1/2 cup coconut on top.

Bake in the preheated oven until golden brown, about 1 hour. Allow to cool and cut into squares.

Info | Agedashi Mochi Recipe

prep: 10 mins cook: 1 hr total: 1 hr 10 mins Servings: 12 Yield: 12 squares

TAG : Victor's Non-Dairy Hawaiian Coconut Mochi Cake

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Images of Agedashi Mochi Recipe

Agedashi Mochi Recipe / Traditionally, mochi is made in a mochitsuki ceremony, in which the rice is soaked and steamed, then placed in usu, a traditional mortar and pounded with kine.