Vegan MiSOgood Toasted Coconut Mochi
2 Cups Granulated Sugar
2/3 Cup Melted Coconut Oil
2 (14-Ounce) Cans Full-Fat Coconut Milk
1/2 Cup Plain or Vanilla Coconut Yogurt
2 Tablespoons MiSOgood Soy-Free Miso
2 Teaspoons Vanilla Extract
1 Pound (About 2 3/4 Cups) Mochiko (Sweet Glutinous Rice Flour)
2 Teaspoons Baking Powder
1 Cup Shredded Coconut or Coconut Flakes
Preheat your oven to 350 degrees. Line a 9 x 13-inch baking dish with foil and lightly grease; set aside.
In a large bowl, whisk the sugar, melted coconut oil, and coconut milk together until completely smooth. Add the yogurt, miso, and vanilla, continuing to whisk until fully incorporated.
In a separately bowl, whisk the mochiko and baking powder together before adding the dry mixture into the bowl of wet ingredients. Stir vigorously to combine. This mixture is gluten-free, so there's no risk of over-mixing! Keep stirring until batter is thick and completely smooth.
Transfer the batter to the prepared baking dish, smoothing out the top with a spatula. Sprinkle evenly with the shredded or flaked coconut.
Bake for 45 - 60 minutes, until the top is golden and mochi begins to pull away from sides of pan. Remove from oven and let cool completely before slicing. With a sharp knife, cut into small squares to serve. You might have to lightly grease the knife a few times to make clean cuts.
Makes 24 - 28 Servings
Notes: To speed up the cooling process, stash the pan in your freezer for about 30 minutes.
2/3 Cup Melted Coconut Oil
2 (14-Ounce) Cans Full-Fat Coconut Milk
1/2 Cup Plain or Vanilla Coconut Yogurt
2 Tablespoons MiSOgood Soy-Free Miso
2 Teaspoons Vanilla Extract
1 Pound (About 2 3/4 Cups) Mochiko (Sweet Glutinous Rice Flour)
2 Teaspoons Baking Powder
1 Cup Shredded Coconut or Coconut Flakes
Preheat your oven to 350 degrees. Line a 9 x 13-inch baking dish with foil and lightly grease; set aside.
In a large bowl, whisk the sugar, melted coconut oil, and coconut milk together until completely smooth. Add the yogurt, miso, and vanilla, continuing to whisk until fully incorporated.
In a separately bowl, whisk the mochiko and baking powder together before adding the dry mixture into the bowl of wet ingredients. Stir vigorously to combine. This mixture is gluten-free, so there's no risk of over-mixing! Keep stirring until batter is thick and completely smooth.
Transfer the batter to the prepared baking dish, smoothing out the top with a spatula. Sprinkle evenly with the shredded or flaked coconut.
Bake for 45 - 60 minutes, until the top is golden and mochi begins to pull away from sides of pan. Remove from oven and let cool completely before slicing. With a sharp knife, cut into small squares to serve. You might have to lightly grease the knife a few times to make clean cuts.
Makes 24 - 28 Servings
Notes: To speed up the cooling process, stash the pan in your freezer for about 30 minutes.