Coconut Taro Mochi Recipe
We recently bought some frozen poi from Waipio Valley on the Big Island. Never tried the brand before, and didn't know how to mix it once it came out of the microwave, so it turned into a lumpy mess. Nobody wanted to eat it, so we came up with this new mochi recipe, which is Oishii Kata! It's a variation of a Chi Chi Dango recipe my mom has been using for years. It's super easy to make and if you don't have poi, you can omit it and still make soft, pillowy mochi at home.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 1 - 9x13 pan
- 1 (1 lb) box of Mochiko Flour
- 2 cups white sugar (We use Maui Sugar)
- 1 tsp baking powder
- 1 3/4 cup water
- 1 (12 oz) can coconut milk
- 1 tsp vanilla
- 1 cup of day old poi
- Mix first three dry ingredients together. Then add the wet ingredients, including the poi. Mix well.
- Pour into a greased 9x13 pan. Cover with foil and bake at 350° for 60 minutes.
- Uncover, cool overnight. (We couldn't wait and ate ours right away. Don't do this if you make this recipe WITHOUT the poi. It will be the wrong texture. For some weird reason, WITH the poi the mochi was soft straight out of the oven. Usually it is quite hard and does not soften until the next day.)
- Cut and sprinkle with potato starch.
That's it. Seriously so easy to make, and so delicious. If you want an even earier option though, you can check out our Hawaii's Best Butter Mochi Mix!