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Christmas Coconut Mochi

Sometimes, I wish my birthday and Christmas wasn't lumped together. It means half the amount of presents and balloons you receive, and half the amount of cake that you get to eat every year! December babies, am I right?? Although, I got a Kitchen Aid mixer from my bf, so no excuses there... Yay! I finally have the excuse to make bread, sticky buns and more buns :D

Sooo, a friend at school gave out some deliciously soft and chewy mochi for Christmas. What a great idea. Asian girls can't get enough of mochi ;) These are sooo good though. I totally forgive him for being Japanese and not like sushi...seriously. Even people as white as wonder-bread love sushi. Kidding! We love you!

Anyhoo, his mum was so kind to share the recipe.

Christmas Coconut Mochi

makes 76 one inch squares

16 oz box mochiko (sweet rice flour)
2 cups sugar
1 tsp baking powder
12oz can coconut milk
1.5 - 2 cups water (depending on how firm you want your mochi to be)
1 tsp vanilla

red and green food color
potato starch (for dusting)

  1. Preheat oven 350F, grease and place parchment paper on a 9 X 13 pan
  2. In a large bowl, combine mochiko, sugar and baking powder. In another bowl mix water, coconut milk and vanilla. Add wet to dry ingredients and mix thoroughly
  3. Take 2 cups of the mix and add 3-5 drops of green food coloring. Pour into prepared pan and place the pan on top of a cookie sheet (so bottom doesn't harden/bake too quickly), cover pan with foil and bake for 15 mins.
  4. Take another 2 cups of the mix and add red food coloring. Set aside and pour the rest of the mix (white layer) over the baked green layer, cover with foil and baking for 30 mins.
  5. Final layer, pour red mochi mix, cover with foil again and bake for 30 min. Let it rest with the foil cover for 15 mins
  6. Stick it in the fridge for several hours or overnight (best) before trying to cut it. Seriously too sticky to cut and handle if it is still warm.
  7. Using kitchen scissors, cut into desired sizes (my friend did then in mini 1/4" squares). Remember to coat fingers with potato starch so you don't stick to the mochi. You can trim the hard side off.
  8. Dust lightly with potato starch and put them into cute baggies to share!


  1. ElleSees.blogspot.comDecember 14, 2013 at 2:30 PM

    i've never had this before! looks tasty :)

  2. You can get them in any asian store. But home-made is the best :)

  3. How long would you bake if not making layers? Thinking of making pandan flavored ones!

  4. If you pour the whole mix into a 9x13 pan, you can just bake the whole thing for an hour at 350F

  5. I'm thinking of putting filling (jam, sesame paste) in the middle of 2 layers - any recommendations on what order to do the baking in and for how long?

  6. maybe you can bake 2 layers in 2 pans, bake for 35-45 mins. let them cool completely and layer it with jam. Let me know how it goes!

  7. So the jam didnt work as well - kept seeping out the sides and lost most of it when i went to cut the mochi into squares, but the black sesame paste (mixed with honey) worked PERFECT. I let them stay a little warm to help spread the paste and then back into fridge. Next time i'm trying peanut butter.

  8. I'm glad at least the past worked well. sounds delicious!

  9. Is it necessary to cover the pan with the foil?

    1. it helps prevent over browning of the first layer on top!

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