Microwave Coconut Mochi

Mochi, a traditional Japanese dessert, is a rice treat I have enjoyed since childhood.  The traditional method of making mochi can be tedious, but nowadays there are other options such as baked, steamed, or microwaveable mochi.

Tonight, I made Coconut Mochi using my Hawaii's Best Mochi Recipes by Jean Watanabe Hee.  By far, this is one of the easiest recipes for mochi, while it is also tasty, especially when eaten warm.  For those of you who want a quick, coconut mochi treat, I would highly recommend this recipe. 

Coconut Mochi

2 Cups Mochiko
1 Can Coconut Milk (13.5-oz)
3/4 Cup Sugar
1/2 Teaspoon Vanilla
Katakuriko (Potato Starch) for sprinkling

So how do you make Coconut Mochi? Easy!

1. Mix all the ingredients together, except for the katakuriko (potato starch).  Stir until smooth.

2. Pour mixture into a greased, glass dish.  I used butter to grease the dish and an 8x8 glass dish.

3. Microwave on medium-high for 10 minutes.  I used 70% to bake my mochi and it turned out great.

4. Let it sit for a few minutes in the glass dish.  Then, dust cutting board with katakuriko. 

5. Place mochi on cutting board with katakurko.  Lightly dust all over mochi.

6. Cut into pieces.  Enjoy!