- 1½ cups sweet rice flour
- 1 cup sugar
- ½ tsp baking powder
- 1½ tsp matcha powder
- 1 cup water
- ¾ cup coconut milk
- ¾ tsp vanilla extract
- cornstarch, for dusting
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- Preheat the oven to 275°F.
- Grease an 8-inch square glass pan.
- In a medium bowl, whisk together the rice flour, sugar, baking powder, and matcha powder.
- In a separate bowl, whisk together the water, coconut milk, and vanillar extract.
- Pour the wet ingredients into the dry ingredients and whisk until smooth.
- Pour the batter into the pan, cover tightly with foil, and bake for 60-80 minutes, or until the top is set.
- Remove the foil and let it cool.
- Recover with foil and let it sit at room temperature overnight.
- Turn the mochi onto a cutting board and cut small cubes with a sharp knife.
- Coat all over with cornstarch.
- {"NOTE"=>"This will only last about 3-4 days!"}
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