Mochi Light
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 pound mochiko (glutinous rice flour) 2 1/2 cups splenda for baking (original recipe = white sugar) 1 teaspoon baking powder 2 cups water 1 teaspoon vanilla extract 1 (14 ounce) can coconut milk LITE (original recipe = regular) 1 cups potato starch (dusted, as needed - nutrition info for 3/4 cup)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
Cover the pan with foil and bake for 1 hour. Allow to cool completely.
Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.
Serving Size: Makes approximately 36 squares
In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
Cover the pan with foil and bake for 1 hour. Allow to cool completely.
Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.
Serving Size: Makes approximately 36 squares
Nutritional Info Amount Per Serving
- Calories: 56.8
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 15.4 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.2 g
- Protein: 0.9 g
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