Mochi Ko

  I was in charge of dessert for New Year's Eve and Hannah and I made mochi.  I have never made this kind, it was one of those recipes my sister mastered and we just left it up to her to make.  I have been needing things to say yes to with Hannah, and I knew she would love to do this with me.

  I absolutely loved mochi growing up.  We typically had a brown sugar one, but when my sister's friend introduced us to this one, we fell in love!!  With three layers and your choice of colors to make it even more fun, this became a family fave.  Of course, I can't do food coloring these days, so I thought I'd see if macerated berries would do the trick.  A little less on the wow color factor, but definitely works!!

  From a journal turned book of family recipes I wanted to take with me when I moved out of my house, I have the recipe titled "Mochi Ko".  Named after the type of rice flour you use to make it.  I never finished writing the directions in the little journal of mine, but after a trial run, I have gained some insight!  Directions below, extra commentary with the pics.

Mochi Ko

1 lb. box Mochiko (sweet rice flour)

2 1/4 cups sugar

1 tsp. baking powder

1 tsp. vanilla

2 cups water

12 oz. can coconut milk

potato starch for dusting

1.  Combine dry ingredients then wet ingredients with each other.  Then mix wet and dry together.

2.  Divide batter into 3 portions and color according to your preferences. (This is where I tried out the berry coloring.)  I did 2 cups for the colored layers, and about 1 1/2 cups for the middle white layer.

3.  Pour first portion into buttered 9"x13" pan.  (Butter well, friends!!)  Cover with foil and bake for 15 minutes.

4.  Pour second portion (white) on top, cover with foil and bake for 20 minutes.

5.  Pour third portion on top and bake for 20 minutes. (I did mine uncovered.)

6.  Cut into squares and dust with potato starch.  Brush off excess starch.

  For the natural food coloring, I macerated some frozen strawberries for the pink and blueberries for the purple.  I did about 1/2 cup berries, microwaved them for about 30 seconds, and mashed away!

  To get every bit of color, I decided to dump the macerated berries into the mochi and then strain it out later.

   If you thought I was a food blogger extraordinaire with pristine counter tops and pretty props, you came to the wrong place!  Real life right here, making mochi and better yet, making memories with my kids.

 

  I'll be honest and say the cutting and dusting part is not tidy!  But the kids LOVED doing it and did a great job.

  The macerated berries worked!  And there even was a subtle strawberry flavor.

  I proudly brought these along with lemon bars to the party we went to.  We can now add "a banana slug rolled in baby powder" to the list of descriptions of this dessert.  The funny thing is, I saw him eating more later at the party and asked him about it and he said that his description did not mean he didn't like it, it was just the texture.  Also on the list, moldy cantaloupe.  This was what Mike's mom thought it was when I brought some over in a container and it was left out.  Sounds super appealing to make now, huh?  I am accustomed to people loving or hating it.  And this is a recipe I know most people will not try, but my sister wanted it, so here you go!  Now when you make some, send some down!