Brown Sugar Mochi
Just a few days into the new year and I can’t stop eating mochi. It’s chewy, delicious, gluten-free, and way too easy to make. Why wouldn’t I keep eating it as long as I can?
I decided to make a baked mochi but instead of the regular white sugar that’s called for in most mochi recipes, I changed it up and used brown sugar. Brown sugar has a deep flavor that adds so much to baked goods, so why not mochi too?
These can be dusted with katakuriko (potato starch) like traditional mochi, but I like to leave them as is. It’s a little bit stickier but it allows you to see the true golden brown sugar goodness for yourself.
Brown Sugar Mochi
Ingredients:
1 (16 oz) box mochiko
1-1/2 cups brown sugar (well packed)
1 teaspoon baking powder
2 cups whole milk
1 (13.5 ounce) can coconut milk
1 teaspoon vanilla
Instructions:
Preheat oven to 350 degrees. Prep a 9×13 inch baking dish with parchment and non-stick spray.
In a large mixing bowl whisk together the mochiko, brown sugar and baking powder.
Make a well in the center of the dry ingredients and stir in the milk, coconut milk, and vanilla.
Pour the mixture into the prepped pan. Bake for 1 hour. Let cool completely.
When the mochi is cool, cut into squares to serve.
Keeps for two to three days in an airtight container depending on the weather.
