Guamanian Mochi

    40 mins

    This desert is made with sweet rice flour, it's sticky, sweet, and so delicious! I grew up with it at many family gatherings. It's eaten on the island of Guam, where my family is from, and also Hawaii.

    10 people made this

    Makes: 48 

    • 475 ml sweet rice flour (mochiko)
    • 350 g white sugar
    • 1 tablespoon baking soda
    • 2 eggs
    • 1 (12 fluid ounce) can evaporated milk
    • 1 (13.5 ounce) can coconut milk
    • 1 teaspoon vanilla extract
    • 55 g butter, melted

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
    2. Sift together the rice flour, sugar, and baking soda; set aside. Beat eggs with evaporated milk, coconut milk, and vanilla extract. Add flour and butter; beat until well combined.
    3. Pour into prepared pan and bake in preheated oven for 30 minutes. Allow to cool completely before cutting into small (1 1/2 inch) squares.

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    Reviews and ratings
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    Reviews in English (10)


    This was easy and pretty good.. Served to my friend from Hawaii. He was impressed.  -  11 Jan 2012  (Review from Allrecipes US | Canada)


    Good when it has cooled and the flavors had mingled but it's not what I was looking for. This is more for butter mochi lovers. I felt it's missing something. I also agree with dulcemanzana to bake it a little longer for the center to set, not jiggly. The best part is the slighlty crispy sides.  -  21 Nov 2011  (Review from Allrecipes US | Canada)


    We liked the taste of it, but i think it needs more time in the oven. Will have to try this again.  -  23 Apr 2008  (Review from Allrecipes US | Canada)