Guamanian Mochi Recipe - Allrecipes.com
Guamanian Mochi Recipe
  • READY IN 40 mins

Guamanian Mochi

Recipe by  

"This desert is made with sweet rice flour, it's sticky, sweet, and so delicious! I grew up with it at many family gatherings. It's eaten on the island of Guam, where my family is from, and also Hawaii."

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Ingredients Edit and Save

Original recipe makes 48 pieces Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
  2. Sift together the rice flour, sugar, and baking soda; set aside. Beat eggs with evaporated milk, coconut milk, and vanilla extract. Add flour and butter; beat until well combined.
  3. Pour into prepared pan and bake in preheated oven for 30 minutes. Allow to cool completely before cutting into small (1 1/2 inch) squares.
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Reviews More Reviews

Jan 11, 2012

This was easy and pretty good.. Served to my friend from Hawaii. He was impressed.

 
Nov 22, 2011

Good when it has cooled and the flavors had mingled but it's not what I was looking for. This is more for butter mochi lovers. I felt it's missing something. I also agree with dulcemanzana to bake it a little longer for the center to set, not jiggly. The best part is the slighlty crispy sides.

 

10 Ratings

Apr 23, 2008

We liked the taste of it, but i think it needs more time in the oven. Will have to try this again.

 
Sep 13, 2014

Tried this for the first time ever. Came out lovely. This was a big hit with my close friend and her kids because they are gluten free. I did reduce the baking soda to 1 teaspoon as directed by another reviewer.

 
Jul 14, 2014

Delicious recipe. Moderate sweetness, not too buttery and brilliant texture! Thanks loads xx

 
Apr 07, 2013

i made a few changes to this recipe.i baked it about 5 minutes longer and it came out really good but i was a little squisher than i wanted it to be but overall i'm going to say it was great!!!

 
Sep 07, 2012

Great texture and really yummy; my only gripe is that I don't know why it called for so much baking soda, as it brought on strong alkaline/sodium bicarbonate flavor. I only used 1 tsp and the flavor was still pretty strong. Next time I'll only use 1/2 tsp. and see what happens.

 
Jul 04, 2012

outstanding!

 

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Nutrition

  • Calories
  • 90 kcal
  • 4%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 93 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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