Tri-Layer Mochi
This dessert is appealing to the eyes with three different colors. It is fun to make and offers a unique flavor to enjoy.
Ingredients
- 1 lb mochiko flour (16 oz. box)
- 2 cups sugar
- 1 tsp baking powder
- 1 can coconut milk (12 oz.)
- 2 cups water
- 1 tsp vanilla
- 1/2 cup corn starch
- 3 colors food coloring
Instructions
- Preheat oven to 350 degrees. Layer a 9X13 inch backing pan with parchment paper (greasing the pan works also but parchemnt paper makes it easier to take the Mochi out of the pan when finished).
- In a large mixing bowl combine mochiko, sugar, and baking powder.
- In a seperate bowl blend water, coconut milk, and vanilla.
- Gradually add the wet ingrediants to the dry ingrediants. If the ingrediants are combined to quickly it could lead to lumps in the mixture. Mix thoroughly with a whisk or spoon.
- Remove 2 cups of mixture. Add 3 drops of the food coloring of your choice. Pour into the prepared baking pan. Evenly spread the mixture around the pan.
- Cover the pan with foil and bake for 15 minutes at 350 degrees.
- Pour 2 cups of mixture dyed the color of your choice over the first layer. Cover with foil and bake for 20 minutes.
- Pour the last of the mixture (dyed any color) over the 2nd layer. Cover and bake for 30 minutes. This is a great time to clean up the kitchen!
- Cool uncovered, preferably overnight. After it has been uncovered for about an hour cover with a clean dish towel while it finishes cooling.
- Remove mochi from pan with parchement paper and cut with a plastic knife when mochi is completely cooled. (bite size pieces work great).
- Lightly dip each square of mochi into corn starch and use fingers to lightly coat entire mochi slice with starch.
- After coating all pieces enjoy!
Notes
*Lesson water by 1/2 or 1/4 cup if firmer mochi is desired. If water is lessoned, measure slightly less than 2 cups for each layer