Baked Lilikoi Mochi

from our 6th Annual Open Farm Day  10/11/14

Adapted from Unbearably Good!  Mochi Lovers' Cookbook by Teresa Devirgilio Lam

We had a great turn out this year and I don't know if it was because of the good company, happy children, or the snacks.  Assuming it was all 3, try baking this Lilikoi Mochi as the final addition to your next great party!  It seems like a lot of lilikoi but I assure you - your guests will be pleased!

5 c. Mochiko (sweet rice flour)
3 c. Brown sugar
1 tsp. Baking soda
1 can Coconut milk
2 c. Fresh strained lilikoi juice (passion fruit)
Kinako powder (roasted ground soybeans)

Preheat oven to 350F.  Mix mochiko, sugar, baking soda, milk, and juice of ripe lilikoi in a large mixing bowl.  Stir batter until smooth.  Pour into a greased 10 x 15 1/2 inch pan.  Bake for 45 minutes. Remove pan from oven and cool.  Cut into small pieces with a plastic knife.  Dip cut edges in kinako powder to serve.

Easy and delicious.  Enjoy with good company and good tea.  Cheers!

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