Baked Lilikoi Mochi
- Non-stick cooking spray
- 5 cups mochiko (sweet rice flour)
- 3 cups brown sugar
- 1 teaspoon baking soda
- 1 (13.5-ounce) can coconut milk
- 2 cups fresh strained lilikoi juice (passion fruit)
- Kinako powder (roasted ground soybeans)
Baked Lilikoi Mochi
Featured in the Honolulu Star-Advertiser on August 14, 2019.
Recipe compliments of Mauna Kea Tea
Ingredients:
Directions:
- Heat oven to 350°F.
- Spray non-stick cooking spray in a 10x15 1/2-inch baking pan.
- In a large mixing bowl, combine mochiko, sugar, baking soda, milk, and juice of ripe lilikoi.
- Stir batter until smooth.
- Pour batter into baking pan.
- Bake for 45 minutes.
- Remove pan from oven and cool.
- Cut into small pieces with a plastic knife.
- Dip cut edges in kinako powder to serve.
Makes 36 pieces.
Approximate Nutrient Analysis per piece:
210 calories, 3 g fat, 2 g saturated fat, 0 mg cholesterol, 50 mg sodium, 43 g carbohydrate, 1 g fiber, 20 g sugar, 3 g protein
