Edible flowers from our herb garden add a festive touch to this chewy retreat treat. Change out the Matcha powder for powdered lavender or other flavorings for a different spin on this comforting desert.
From our center to your home.
Yield: 4 Servings
Ingredients
7 oz. (~½ can) coconut milk
¼ cup coconut oil melted
⅓ cup water
⅛ cup lemon juice
½ teaspoon pure vanilla extract
1 cups granulated sugar
½ teaspoon baking powder
1 cup mochiko sweet rice flour
1 Tablespoon matcha powder
½ cup Coconut flakes
Cooking spray
Confectioners’ sugar, for dusting, optional
Step 1
Preheat the oven 350 F, low fan. In a small mixer, combine coconut milk, oil, water, lemon juice, vanilla extract, and sugar. Mix until the sugar is well incorporated and mostly dissolved.
Step 2
Add baking powder. Slowly add the sweet rice flour, about 1/2 cup at a time, mixing well each time before adding the next 1/2 cup. As you continue to add more mochiko, the batter will thicken.
Step 3
Add 2 to 2 1/2 tablespoons matcha powder and coconut flakes and mix well. Using a spatula to scrape down the bottom and side of the mixer.
Step 4
Spray a 9 x 13-inch oven-safe glass baking dish with cooking spray. Bake mochi until the top is golden and the edges become brown and chewy, about 1 hour. Checking every 20 minutes and adjusting timing.
Step 5
Remove from the oven, let cool slightly, dust with powdered sugar if desired, cut into squares and serve.
