Coconut Mochi Recipe // gluten-free + vegan

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• published: 18 May 2017
• views: 6935

aloha friends! today i'm straying from my usual ukulele videos to share my first cooking video! thumbs up if you like cooking and baking! mochi is a rice flour dessert with a chewy texture that's popular in Hawaii and throughout Asia. i make coconut mochi for my ukulele students to celebrate the last class of every session. many students have requested the recipe, so here you go! if you make it, let me know how it goes. :) take a pic and tag me! VIDEO CREDITS: special thanks to Lana Mril who shot and edited this video: http://www.imdb.me/lanamril COCONUT MOCHI RECIPE - view the blog post here: http://bit.ly/coconutmochi INGREDIENTS Dry: 1 box (about 3 cups) Mochiko Sweet Rice Flour (buy online: http://amzn.to/2qlyqSz - see note at bottom) 1.5 cups sugar 1 tsp baking powder 1 cup toasted coconut Wet: 1 can (400ml) coconut milk 1 tsp vanilla extract 1 cup water (may need a little more, depending on the thickness of your coconut milk, see note at bottom) butter or vegan butter for greasing DIRECTIONS: Preheat oven to 350F Grease a 9x13 pan generously with butter or vegan butter Coat bottom with toasted coconut (optional) Combine dry ingredients (mochi flour, sugar, and baking powder) in bowl and mix Combine wet ingredients (coconut milk, vanilla extract, and water) in separate bowl and mix Pour wet into dry in 3 batches and mix until smooth Pour mixture into your pan and sprinkle toasted coconut on top Bake for 1 hour Cool for about 2 hours Loosen sides to slide entire slab out of the pan PRO-TIP: Use a pizza cutter to slice into squares Enjoy!! Note: 1. Mochiko is a popular brand of sweet rice flour - i'm sure there are other brands, but i've only ever used this one. in the US, you can find it in the "ethnic" section of bigger grocery stores, or visit an Asian grocer, or buy Mochiko online: http://amzn.to/2qlyqSz 2. depending on how thick your coconut milk/cream is, you may need to adjust the amount of water you add. i've found that each brand of coconut milk/cream varies in consistency, so start by adding 1 cup water. you can add more water to the combined wet and dry mixture if it looks too thick. *** HOW TO PLAY UKULELE (for brand new players) - here's my full set of Beginner lessons: http://bit.ly/1Ng626C SUPPORT THIS CHANNEL: http://cynthialin.com/support SEE ALL AVAILABLE CHORD CHARTS: http://bit.ly/1P6Aupv JOIN THE EMAIL LIST: http://bit.ly/CynthiaLinEmailList FOLLOW CYNTHIA: facebook: http://facebook.com/cynthialinmusic instagram: http://instagram.com/cynthialinmusic twitter: http://twitter.com/cynthialin Download Cynthia's original music: http://music.cynthialin.com and PLEASE SUBSCRIBE :) http://bit.ly/2bGww9w thank you, enjoy! cynthia.

Coconut Mochi Recipe // gluten-free + vegan

• Report rights infringement
• published: 18 May 2017
• views: 6935

aloha friends! today i'm straying from my usual ukulele videos to share my first cooking video! thumbs up if you like cooking and baking! mochi is a rice flour dessert with a chewy texture that's popular in Hawaii and throughout Asia. i make coconut mochi for my ukulele students to celebrate the last class of every session. many students have requested the recipe, so here you go! if you make it, let me know how it goes. :) take a pic and tag me! VIDEO CREDITS: special thanks to Lana Mril who shot and edited this video: http://www.imdb.me/lanamril COCONUT MOCHI RECIPE - view the blog post here: http://bit.ly/coconutmochi INGREDIENTS Dry: 1 box (about 3 cups) Mochiko Sweet Rice Flour (buy online: http://amzn.to/2qlyqSz - see note at bottom) 1.5 cups sugar 1 tsp baking powder 1 cup toasted coconut Wet: 1 can (400ml) coconut milk 1 tsp vanilla extract 1 cup water (may need a little more, depending on the thickness of your coconut milk, see note at bottom) butter or vegan butter for greasing DIRECTIONS: Preheat oven to 350F Grease a 9x13 pan generously with butter or vegan butter Coat bottom with toasted coconut (optional) Combine dry ingredients (mochi flour, sugar, and baking powder) in bowl and mix Combine wet ingredients (coconut milk, vanilla extract, and water) in separate bowl and mix Pour wet into dry in 3 batches and mix until smooth Pour mixture into your pan and sprinkle toasted coconut on top Bake for 1 hour Cool for about 2 hours Loosen sides to slide entire slab out of the pan PRO-TIP: Use a pizza cutter to slice into squares Enjoy!! Note: 1. Mochiko is a popular brand of sweet rice flour - i'm sure there are other brands, but i've only ever used this one. in the US, you can find it in the "ethnic" section of bigger grocery stores, or visit an Asian grocer, or buy Mochiko online: http://amzn.to/2qlyqSz 2. depending on how thick your coconut milk/cream is, you may need to adjust the amount of water you add. i've found that each brand of coconut milk/cream varies in consistency, so start by adding 1 cup water. you can add more water to the combined wet and dry mixture if it looks too thick. *** HOW TO PLAY UKULELE (for brand new players) - here's my full set of Beginner lessons: http://bit.ly/1Ng626C SUPPORT THIS CHANNEL: http://cynthialin.com/support SEE ALL AVAILABLE CHORD CHARTS: http://bit.ly/1P6Aupv JOIN THE EMAIL LIST: http://bit.ly/CynthiaLinEmailList FOLLOW CYNTHIA: facebook: http://facebook.com/cynthialinmusic instagram: http://instagram.com/cynthialinmusic twitter: http://twitter.com/cynthialin Download Cynthia's original music: http://music.cynthialin.com and PLEASE SUBSCRIBE :) http://bit.ly/2bGww9w thank you, enjoy! cynthia.