Mochi is a Japanese sweet treat typically made from rice flour, sugar and a flavouring, and has a soft, chewy texture. This particular mochi recipe is a signature dish for James Porter’s family, inherited from Grandma Betsy, and they have kindly allowed us to share.
285g/2½ cups mochiko rice flour, plus extra for dusting
350g/1¾ cups caster sugar
3 tablespoons unsweetened cocoa powder, plus extra for dusting
1 tablespoon bicarbonate of soda/baking soda
340g/12-oz. can evaporated milk
340g/12-oz. can coconut milk
60g/¼ cup butter, melted and cooled
2 teaspoons vanilla extract
Icing/confectioners’ sugar, for dusting
23 x 33 x 5-cm/9 x 13 x 2-inch cake pan, greased with either butter or coconut oil and lined with baking parchment
Preheat the oven to 180°C (350°F) Gas 4.
Sift the dry ingredients together in a large mixing bowl. Set aside.
Lightly beat the eggs in a jug/pitcher, then add the evaporated milk, coconut milk, melted butter and vanilla essence. Pour the wet ingredients into the dry ones and mix until smooth.
Pour the mixture into the greased and lined cake pan and bake in the preheated oven for 1 hour or until a cocktail stick/toothpick inserted in the centre comes out clean. It should be more dry than gooey in the middle.
Cool completely in the pan, then dust with a little cocoa powder, icing/confectioners’ sugar and mochiko flour and cut into squares or rectangles.