Monday, April 25, 2011

Asian Dessert Time

Pies weren’t really part of my childhood... pies only became popular in my family when I started making them for the holidays. Growing up, I was surrounded by Asian desserts like tongyuan (glutinous rice balls filled with black seasame, peanut, or red bean), mochi, egg tarts, custard buns, etc. My mom is a huge fan of mochi so she started learning how to make her own. This recipe is by far my favorite and was a huge hit with my friends in college. If you don’t like coconut, you can make the recipe without it... my friends who don’t like coconut claim its just as good but I beg to differ haha Try it and let me know what you think!

Coconut Sweet Rice Cake (Coconut Mochi)

1/3 cup butter
3 cups sugar
3 cups milk
3 eggs
1 lb sweet rice flour (you can buy it at Chinese supermarkets)
coconut flakes

-melt butter
-add sugar and eggs, mix well
-add milk and flour, mix until there are no more clumps
-add coconut (however much you want)
-pour into a 9 x 13 inch pan
-bake at 350 for an hour or until golden brown on top

-try to use a glass pan, it comes out better
-this recipe makes a lot so if you’re not going to a party or going to see a lot of friends within the week, make half the recipe because the mochi tends to harden in about 5 days and it gets nasty

1 comment:

  1. It sounds simple enough. I think I will try this... next week. I have coconut I need to use up.