Coconut Azuki Mochi
INGREDIENTS
1 1/2 lb. Mochiko
2 1/4 cup Brown Sugar, packed in the cup
1 cup Water
1 can Coconut Milk
1 tsp. Baking Soda
1 can Tsubushian
2 tbl. Sesame Seeds (optional)
Kinako (optional)
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan.
Sift mochiko, sugar and baking soda together into a large mixing bowl
Add coconut milk, water and tsubushian and mix until smooth
Pour batter into prepared pan
Sprinkle sesame seeds on top of batter.
Bake for one hour (Top will bounce back)
Remove from oven and cool
When it is cool, cut into slices and roll in kinako
1 1/2 lb. Mochiko
2 1/4 cup Brown Sugar, packed in the cup
1 cup Water
1 can Coconut Milk
1 tsp. Baking Soda
1 can Tsubushian
2 tbl. Sesame Seeds (optional)
Kinako (optional)
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan.
Sift mochiko, sugar and baking soda together into a large mixing bowl
Add coconut milk, water and tsubushian and mix until smooth
Pour batter into prepared pan
Sprinkle sesame seeds on top of batter.
Bake for one hour (Top will bounce back)
Remove from oven and cool
When it is cool, cut into slices and roll in kinako
