Eritrean-style Coconut Mochi

Recipe

Eritrean-style Coconut Mochi

Tropical Delight: Eritrean Coconut Mochi

4.6 out of 5

Indulge in the exotic flavors of Eritrea with this delightful twist on the traditional Japanese dessert, Kuzumochi. This Eritrean-style Coconut Mochi combines the chewy texture of mochi with the rich and creamy taste of coconut, creating a unique fusion of cultures.

Jan Dec
Dessert› Kuzumochi
Asian cuisine› East Asian cuisine› Japanese cuisine
African cuisine› East African cuisine› Eritrean cuisine

Preparation time

15 minutes

Cooking time

25 minutes

Total time

2 hours 40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Dairy-free, Nut-free, Vegan (if honey is substituted)

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, High-fat

Ingredients

In this Eritrean adaptation of Kuzumochi, we incorporate Eritrean honey and coconut milk to infuse the dish with the flavors of the region. Additionally, we garnish the mochi with toasted coconut flakes, which adds a delightful crunch and enhances the tropical taste. We alse have the original recipe for Kuzumochi, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 10g, 8g
  • Carbohydrates (total, sugars): 38g, 12g
  • Protein: 3g
  • Fiber: 1g
  • Salt: 0.02g

Preparation

  1. 1.
    In a mixing bowl, combine the glutinous rice flour and coconut milk. Stir until well combined and smooth.
  2. 2.
    Add the Eritrean honey to the mixture and stir until fully incorporated.
  3. 3.
    Pour the mixture into a heatproof dish or mold and smooth the surface.
  4. 4.
    Steam the mixture over medium heat for 20-25 minutes, or until the mochi is set and firm to the touch.
  5. 5.
    Remove the mochi from the steamer and let it cool to room temperature.
  6. 6.
    Once cooled, refrigerate the mochi for at least 2 hours to allow it to firm up.
  7. 7.
    Cut the mochi into bite-sized pieces and garnish with toasted coconut flakes.
  8. 8.
    If desired, drizzle the mochi with honey syrup for added sweetness.
  9. 9.
    Serve chilled and enjoy!

Treat your ingredients with care...

  • Glutinous rice flour — Make sure to use glutinous rice flour specifically, as it provides the characteristic chewiness to the mochi.
  • Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
  • Eritrean honey — Opt for a high-quality Eritrean honey to enhance the flavor of the mochi.

Tips & Tricks

  • To prevent the mochi from sticking, lightly grease the heatproof dish or mold before pouring in the mixture.
  • For added flavor, you can toast the glutinous rice flour in a dry pan before using it in the recipe.
  • Experiment with different toppings such as chopped fruits or a sprinkle of cinnamon for a personalized touch.
  • If you prefer a sweeter mochi, increase the amount of Eritrean honey according to your taste.
  • Leftover mochi can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Eritrean-style Coconut Mochi chilled as a delightful dessert or snack. It pairs well with a cup of Eritrean coffee or tea.

Presentation advice

Arrange the bite-sized mochi pieces on a platter and sprinkle them with toasted coconut flakes for an eye-catching presentation. Drizzle honey syrup in an artistic pattern for an added touch of elegance.

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