Reviewed: May 18, 2012

Good, but can be made low calorie using Splenda

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Reviewer:

Palladin

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Zacatecas, Zacatecas, Mexico

Reviewed: May 17, 2012

I just wanted to say that if you are looking for Mochiko flour, hopefully in the mainland you canfins them at Asians store. This is another great recipe and thanks for sharing a recipe that alot of people from Hawaii like. Enjoy everyone and keep on sending those great recipes!

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Reviewer:

Aloha!

Cooking Level: Expert

Home Town: Wahiawa, Hawaii, USA

Living In: Hilo, Hawaii, USA

Reviewed: Apr. 12, 2012

I made this as written except for using first press coconut milk in place of half of the milk stated and topping with additional shredded coconut in the last 15 minutes of baking (so it could toast). I wasn't sure how to store it, so I put it in the refrigerator. When served cold it tasted good, but had a very odd texture. I found that keeping the mochi out at room temperature produced a slightly more cake-like texture that my family adored and readily devoured. Definitely a keeper. Thank you!

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khrys

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Cooking Level: Intermediate

Living In: Cedar Rapids, Iowa, USA

Reviewed: Mar. 10, 2012

I'm used to the white red bean filled mochi so I didn't know what to expect from this recipe. It turned out pretty good! It's much easier to make, but it's a little greasy. Since I didn't know what to expect, I'd halved the recipe and baked it in 8x8 sq glass baking dish. But I forgot to halve the sugar and baking powder and it still turn out well. I'd modified the ingredients for the half recipe: 2 C glutinous rice powder & 3 eggs, skipped the coconut flakes, 3/4 C dextrose, 3/4 C brown sugar. I'd baked a little longer so it was pretty brown but not burnt (didn't hear the timer go off), and the edges were chewy but that's the best part. I will make the full recipe next time. Dextrose is much less sweet as table sugar> I'm trying to avoid fructose.

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Reviewer:

eguido

Reviewed: Jan. 26, 2012

easy to make, easy to eat. It's fun, it's squisy, it's custardy, it's delicious! Not everyone likes the jelly texture of mochi, of course, but if you do, this is wonderful. I did use a can of coconut milk and made up the rest with skim milk, in place of the whole milk.

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Reviewer:

jennleegordon

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

Reviewed: Jan. 24, 2012

This came out weird. I used glutinous rice flour (as stated in the recipe - 1st ingredient) - I couldn't find mochiko flour itself and thought they were the same thing? It came out rubbery and slightly sticky. Is that normal? I had a choice of rice flour or glutenous rice flour at the store and now I wonder if I made the wrong choice? I'm totally confused at this point and since I've never had mochi, I have no idea if this worked well or not. As for flavor, it's okay but not super flavorful.

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Reviewer:

MissNikki

Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

wow! chewy and delicious. i used less sugar (2 cups), unsweetened coconut, and 4 eggs instead of 5 based on reviews -- not sure how this changes the texture compared to the original recipe. soooo good!

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Reviewer:

chiquitabanana

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 4, 2012

Sorry, I didn't make the original recipe so the 5 stars is for the following modification. I used 1 can coconut milk and added 2% milk to equal a total of 3 cups, 2 t. vanilla and omitted the flaked coconut since I have family members that don't like it. It came out great! Very, very dense, as mochi is, and rich so cut into small squares. Has a buttery taste with very subtle coconut flavor. Parts of the mochi may puff up when baking but it evenly flattens when cool. Baked for 50 minutes, turned off oven and left in for another 10 minutes. Made day before and left out unrefrigerated before serving. Was concerned about the 5 eggs but it did not taste "eggie" at all.

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Reviewer:

EXNCALGAL

Reviewed: Dec. 24, 2011

We loved the texture and the flavor! Reduced sugar and used light coconut milk & fat free milk. I didn't add coconut. It was so yummy!!!

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Reviewer:

suzukumi

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Dec. 12, 2011

I have made this recipe for years!! For different flavors I subsitute the coconut flakes with other ingredients ie: pumpkin, sweet potato, banana's, and taro. Its all ways fun to experiment!

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