Recipe by acawleyflower
"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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sweet rice flour (mochiko)
1 3/4 cups
1 (12 fluid ounce) can
1 (13.5 ounce) can
This was easy and pretty good.. Served to my friend from Hawaii. He was impressed.
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.
We liked the taste of it, but i think it needs more time in the oven. Will have to try this again.
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.
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!!!
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.
Delicious recipe. Moderate sweetness, not too buttery and brilliant texture! Thanks loads xx
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 32
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