It’s a family secret to stuff with challah. This recipe has been a family favorite since we were young because of the sweet bread and sweet corn!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 48 |
| Yield: | 48 pieces |
Ingredients
- 2 cups sweet rice flour (mochiko)
- 1 ¾ cups white sugar
- 1 tablespoon baking soda
- 2 eggs
- 1 (12 fluid ounce) can evaporated milk
- 1 (13.5 ounce) can coconut milk
- 1 teaspoon vanilla extract
- ¼ cup butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch glass baking dish with cooking spray.
- Sift together the rice flour, sugar, and baking soda; set aside. Beat eggs with evaporated milk, coconut milk, and vanilla extract. Add flour and butter; beat until well combined.
- Pour into prepared pan and bake in preheated oven for 30 minutes. Allow to cool completely before cutting into small (1 1/2 inch) squares.
Nutrition Facts
| Calories | 90 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 93 mg |
| Sugars | 8 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! I used some of the ideas from other people who commented. I added less baking soda & cooked for a long time, 55min. Turned out good. Still have that liquid like softness in the center but more formed. Thanks for the share! 🙂
I have made other Mochiko recipes with this rice flour. With this one I did add 4 eggs instead of 2 and had to cook at least 50mins so the center would cook. Came out fine. Much sweeter cause of the extra sugar. A good recipe.
Tried this for the first time ever. Came out lovely. This was a big hit with my close friend and her kids because they are gluten free. I did reduce the baking soda to 1 teaspoon as directed by another reviewer.
Delicious recipe. Moderate sweetness, not too buttery and brilliant texture! Thanks loads xx
i made a few changes to this recipe.i baked it about 5 minutes longer and it came out really good but i was a little squisher than i wanted it to be but overall i’m going to say it was great!!!
Great texture and really yummy; my only gripe is that I don’t know why it called for so much baking soda, as it brought on strong alkaline/sodium bicarbonate flavor. I only used 1 tsp and the flavor was still pretty strong. Next time I’ll only use 1/2 tsp. and see what happens.
outstanding!
This was easy and pretty good.. Served to my friend from Hawaii. He was impressed.
Good when it has cooled and the flavors had mingled but it’s not what I was looking for. This is more for butter mochi lovers. I felt it’s missing something. I also agree with dulcemanzana to bake it a little longer for the center to set, not jiggly. The best part is the slighlty crispy sides.
We liked the taste of it, but i think it needs more time in the oven. Will have to try this again.