Desserts

  • Kulolo

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    1 large taro root 3 coconuts, grated 1 cup water 2 cups coconut water 2 tbsp. sugar Mix grated taro and coconut meat. Add water, coconut water and sugar. Put in flat baking pan, buttered and bake in moderate oven for one hour. Since taro may be used in many of the same ways as…

  • Yomogi Mochi

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    1 c. sugar 1 box mochiko (3-1/2 c.), sifted 2-1/2 c. yomogi water Kinako For Yomogi Water: 1 handful young shoots of yomogi 2 c. water 1 tsp. baking soda Boil together until tender. Blend or grind. Prepare easy mochi. Spread on Kinako. Break off pieces and fill with An. Makes approximately 36 An filled…

  • Tri-Colored Mochi

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    Mix: 1 (1 lb.) box mochiko 2 c. sugar 1 tsp. baking powder Gradually add: 2 c. water 1 can coconut milk 1 tsp. vanilla Divide into 3 parts (2 cup portions): Green (add 12 drops of food coloring) Leave white Red (add 12 drops of food coloring). Heat oven to 350 F. Spray 9×13…

  • Sweet Potato Mochi

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    1 lb. mochi 1-1/4 c. brown sugar 1 tsp. baking soda 1/8 tsp. salt 1 (13-1/2 oz.) can coconut milk 1-1/4 c. water 2 c. cooked and diced sweet potatoes 1 Tbsp. black sesame seed Kinako (yellow soy bean powder) Preheat electric oven to 350 F. Grease a 13x9x2 inch baking plan. In a large…

  • Easy Mochi

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    1 c. sugar 2-1/2 c. water 1 (1 lb.) box mochiko (3-1/2 c.), sifted 1/4 to 1/2 tsp. coloring (optional) Boil together sugar and water. Lower heat and add the mochiko, all at once; constantly mix well so it will not get lumpy. If it gets hard, add a little hot water and mix until…

  • Custard Mochi #2

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    Cream together: 1/2 c. butter 1-3/4 c. sugar Beat in, 1 at a time, 4 eggs. Add: 4 c. milk 2 tsp. vanilla extract 2 c. mochiko 2 tsp. baking powder Grease and flour a 9×13 inch pan. Bake at 350 F. for 1 hour and 20 minutes.

  • Chocolate Mochi

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    2 c. mochi flour 2 c. white granulated sugar 1 Tbsp. baking soda 1/2 c. melted margarine 1 c. semi-sweet chocolate chips 2 (12 oz.) cans evaporated milk 2 tsp. vanilla extract 2 beaten eggs Sift dry ingredients (mochiko, sugar, and baking soda) in a large bowl. Melt margarine and chocolate chips together and combine…

  • Butter Mochi #4

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    1/2 c. butter 1 (1 lb.) pkg. Mochiko 2-1/2 c. sugar 1 tsp. baking powder 3 c. milk 5 eggs, beaten 1 tsp. vanilla 1 c. flaked coconut Preheat electric oven to 350 F. Melt butter; cool. Combine Mochiko, sugar, and baking powder. Combine remaining ingredients and stir into Mochiko mixture; mix well. Pour into…

  • Custard Mochi

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    1 lb. mochiko 2 tsp. baking powder 2-1/2 cups sugar 3 cups fresh milk 5 eggs, beaten 1 tsp. vanilla 1 block butter, melted and cooled 1 can coconut flakes, optional Mix together the mochiko, baking powder, sugar, milk, eggs and vanilla; add cooled butter and coconut flakes. Pour into 9×13-inch pan and bake at…

  • Coconut Mochi

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    1 box mochiko 1 tsp. baking soda 1 lb. box brown sugar 1 can (12-oz.) frozen coconut milk, thawed 2 cups water 2 Tbsp. sesame seeds Preheat oven to 350 F. Grease 9×13-inch pan. In large bowl, combine mochiko, baking soda, salt and sugar. Stir in milk and water, beat until smooth. Pour into prepared…

  • Coconut Azuki Mochi

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    Pan Size: 9×13-inch pan Baking Time: 1 hour Temperature: 350 F. 2-1/2 pkgs. mochiko 2-1/4 cup brown sugar 2 12 oz. can coconut milk 1 cup water 1 tsp. baking soda 1 can tsubushian Sesame seeds Mix all ingredients thoroughly. Pour into a greased 9×13-inch pan. Sprinkle sesame seed on top. Bake for 1 hour…