Pineapple Coconut Mochi recipe - ingredients, nutrition and when to eat it
This chewy rice cake gets a sweet-tart lift from pineapple and a hint of coconut. The fruity aroma makes it a lovely summer snack or dessert after a meal.
Snacks & desserts · 35 minutes to cook
Tips: Pat the pineapple dry so the filling doesn’t make the rice cake soggy.
Tips: If the dough sticks to your hands, lightly dust them with starch before shaping.
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Ingredients (1 serving)
- Glutinous Rice Flour — 70 g
- Pineapple — 40 g
- Coconut Milk — 30 ml
- Sugar — 1 tsp
- Cornstarch — 1 Tbsp
- Water — 2 Tbsp
- Shredded Coconut — 1 Tbsp