Making mochi at home is easy and delicious. You don't need to pound it with a mallet. This recipe is inspired by Cynthia Lin.

Makes 32 pieces

Ingredients

• 1 can (13.5 ounces, 400 grams) of coconut milk
• 300 grams (1 1/4 cup) of water
• 1 tsp baking powder
• 1/4 tsp sea salt
• 250 grams (1 1/4 cup) of sugar
• 1 box (16 ounces, 500 grams) of glutinous rice flour
• 30 grams (1/3 cup) of shredded coconut, plus more for topping

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, add the coconut milk, water, baking powder, salt, and sugar. Stir to combine.
3. Add in the glutinous rice flour and shredded coconut. Stir to combine. The mixture will be liquidy and lumpy.
4. Line 2 8"x8" baking pans with parchment paper. This makes it easier to remove the mochi and wash the pans.
5. Pour half of the mixture into each baking pan. Sprinkle coconut on top of each pan (about a tablespoon per pan).
6. Bake for 1 hour.
7. Let cool for at least 1 hour. Hot mochi is sticky and hard to cut. Cut each square into 16 pieces.
8. Coconut mochi keeps for 2-3 days at room temperature or up to 5 days in the fridge. You can warm up cold mochi in the microwave so it gets chewy again.

Notes

• Instead of using 2 8"x8" baking pans, you can use one 9"x13" baking pan instead.
• This recipe is vegan and gluten-free.
• I usually use Mochiko sweet rice flour. You can find it in Asian grocery stores. Use canned coconut milk, not carton coconut milk. Here's a picture for reference: