coffee & desserts & japanese & mochi 04 Jun 2007 06:42 pm
Coffee Mochi
I love coffee, and I love mochi. So I tried to come up with something that was a combo of the two. This recipe turned out great and was easy to make.
ingredients:
1 (16oz) box mochiko
2 cups sugar
1 teaspoon baking powder
1-1/2 cups milk
10 ounces strong coffee
1 teaspoon vanilla
katakuriko – potato starch
Preheat oven to 350 degrees, grease a 9×13 inch pyrex with butter. Get a large mixing bowl and stir together the dry ingredients. Now, as far as coffee, you can use instant if you don’t have fresh brewed on hand, just make it STRONG, that is where your flavor comes in.
Add the milk, coffee and vanilla to the dry mixture. Pour into a greased 9×13 pan. Cover tightly with foil – place the pan in the center of the over and bake at 350 for 45 minutes. Uncover and cool for several hours.
When cool, use a plastic knife to cut it. Roll it around in some potato starch (katakuriko), that will keep it from sticking to each other when you serve it. Potato starch is just a light flavorless flour, don’t freak out at the name. 
I like to cut mine into tiny bite sized pieces, but big ol’ chunks work well too. This is a really lightly sweet treat, that is great for dessert or snacking. Mochi is tasty, but the coffee in this gives it a really great addicting taste.
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on 25 Aug 2008 at 4:52 am 1.lusi said …
oooh this looks good. love your recipes!
on 24 Aug 2010 at 3:21 pm 2.Erin H P said …
Tastes so good, but…I don’t have a Pyrex dish, so I used ceramic. Should this have been a problem? There was liquid pooled on top after baking 45 minutes, so I kept baking it for 15 more, still with some wet spots on top. The bottom got really overcooked
! I tried leaving in in for a few minutes with the foil removed, to get rid of the extra liquid, too. I’d like to try this one again with Pyrex…
on 25 Aug 2010 at 7:30 am 3.Erin H P said …
oh, I just wanted to give an update: the mochi came out fine once it cooled. The crustiness of the bottom calmed down substantially, and once I covered them in kinako (didn’t have potato flour) they were great.