For a richer flavor, use brown butter instead of melted butter. To prevent sticking, line the baking pan with parchment paper, leaving an overhang on the sides for easy removal. The mochi is best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. Feel free to add a pinch of salt to the dry ingredients to enhance the sweetness. For a nutty twist, sprinkle some toasted sesame seeds on top before baking.
Guamanian Mochi
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING48 People
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VIEWS42
Embark on a delightful culinary journey to the Pacific with this Guamanian Mochi recipe! This sweet, chewy treat, deeply rooted in the traditions of Guam and Hawaii, is a symphony of textures and flavors, perfect for celebrations or a comforting indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol13 mg
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Fiber0 g
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Protein1 g
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Saturated Fat3 g
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Sodium93 mg
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Sugar8 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. (5 minutes)
02 Step
Recipe View 3 mins In a large bowl, whisk together the sweet rice flour, sugar, and baking powder until well combined. (3 minutes)
03 Step
Recipe View 2 mins In a separate bowl, whisk together the eggs, evaporated milk, coconut milk, and vanilla extract. (2 minutes)
04 Step
Recipe View 5 mins Pour the wet ingredients into the dry ingredients and whisk until just combined. Gradually add the melted butter, mixing until the batter is smooth and even. (5 minutes)
05 Step
Recipe View 2 mins Pour the batter into the prepared pan and spread evenly. (2 minutes)
06 Step
Recipe View 35 mins Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)
07 Step
Recipe View 1 hrs Let the mochi cool completely in the pan before cutting into 1 1/2-inch squares. (60 minutes)
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RECIPE REVIEWS
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Please Rate
Jillian Ferry
May 14, 2025A little too sweet for my taste, I would reduce the sugar next time.
Marquis Grant
May 7, 2025The texture was spot on, just like the mochi I had in Guam!
Hazel Hand
Apr 22, 2025This recipe is fantastic! The mochi came out perfectly chewy and sweet.
Loren Rath
Feb 16, 2025Easy to follow instructions, and the mochi disappeared in minutes at our family gathering.
Nora Romaguera
Jan 6, 2025I added a splash of almond extract, and it was amazing!