Mochi with Coconut Milk - Makassar Style

Ingredients

In the Makassar version of mochi, the traditional Japanese ingredients are adapted to incorporate the flavors of Makassar cuisine. While the original mochi is often filled with sweet bean paste or fruit, the Makassar version focuses on the creamy taste of coconut milk. The use of glutinous rice flour remains the same, but the addition of coconut milk gives the mochi a unique flavor profile that is distinctively Makassar. We alse have the original recipe for Mochi, so you can check it out.

• 2 cups (240g) glutinous rice flour 2 cups (240g) glutinous rice flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• Cornstarch, for dusting Cornstarch, for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 5g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour, coconut milk, sugar, and salt. Mix well until a smooth and sticky dough forms.
2. 2.
   Dust a clean surface with cornstarch to prevent sticking. Transfer the dough onto the surface and knead it gently for about 5 minutes, until it becomes elastic and pliable.
3. 3.
   Divide the dough into small portions and shape them into balls or any desired shape.
4. 4.
   Place the mochi on a plate or tray lined with cornstarch to prevent sticking.
5. 5.
   Refrigerate the mochi for at least 1 hour to firm up before serving.

Treat your ingredients with care...

• Glutinous rice flour — Make sure to use glutinous rice flour specifically for making mochi, as regular rice flour will not yield the desired texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor. Shake the can well before using to ensure the coconut cream is well mixed.

Tips & Tricks

• To add extra flavor, you can infuse the coconut milk with pandan leaves or vanilla extract.
• For a twist, you can fill the mochi with diced tropical fruits like mango or pineapple before shaping them into balls.
• Dust your hands with cornstarch while shaping the mochi to prevent sticking.

Serving advice

Serve the Makassar-style mochi chilled for a refreshing treat. You can garnish it with toasted coconut flakes or drizzle it with a little coconut milk for an extra touch of indulgence.

Presentation advice

Arrange the mochi on a platter or individual dessert plates. You can sprinkle some vibrant edible flowers or colorful fruit slices around the mochi to create an eye-catching presentation.