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DishesandBlooms

Easy Tricolored Layered Mochi

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A sweet dessert or treat, of Japanese origin, and gluten free. Prepared often for celebrations, such as bridal showers, baby showers; as well as gift giving.

Rate this recipe 4/5 (2 Votes)
Easy Tricolored Layered Mochi 1 Picture

Ingredients

  • 1 lb. Stone ground white rice flour or mochiko
  • 2 1/4 cup sugar, white
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 1/2 cups water
  • 2 cups coconut milk
  • {1/4 Cup cornstarch and 1/4 cup powdered sugar, for coating finished product}

Details

Preparation time 10mins
Cooking time 80mins
Adapted from dishesandblooms.com

Preparation

Step 1

Preheat oven to 350℉

In a large bowl, mix well all the dry ingredients. In another bowl, mix the vanilla, water and coconut milk. Slowly pour th liquid into the dry ingredients, stirring until a smooth batter.

Grease sides and bottom of a 9x13 cake pan with coconut oil.

Measure out 2 cups of the batter into a clean bowl. Add 8 drops of red food coloring. Stir well. Pour into greased cake pan, cover tightly with foil. Bake at 350℉ for 15 minutes.

Remove pan from oven, carefully remove foil. Pour 2 cups of batter(no food coloring) over first layer. Recover pan with foil, bake at 350℉ for 20 minutes.

Remove pan from oven, remove foil carefull. Add 6 drops of red food coloring and 2 drops of blue food coloring to the batter. Pour remaining batter on the second layer. Recover tightly with foil. Bake at 350℉ for 30 minutes.
Remove pan from oven, remove foil. Allow mochibto cool for 10-12 hours.

Slice into desired shape and size (square,rectangle,or triangle). Roll slices in * cornstarch/powdered sugar mixture. Enjoy!

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