Snacks & baking

Chamorro mochi (sticky rice cake with coconut)

Sticky rice cooked in coconut milk and topped with shredded coconut, with an elastic, melting texture. It often accompanies the morning coffee or festive meals, and is eaten warm or cold.

1 h
8 servings
Medium
Moderate
🇬🇺 Guam

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Ingredients

Optional extras

1 tsp Vanilla extract

Nutrition facts

501 kcal per serving

Protein: 6.7 g
Carbohydrates: 75.8 g
of which sugars: 20.8 g
Fat: 18.2 g
of which saturated fat: 15.6 g
Fiber: 2.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Rinse the glutinous rice until the water runs clear, then soak it for 2 hours and drain.
Mix the coconut milk, water, sugar and salt in a pan and heat until the sugar dissolves.
Add the drained rice and simmer 25 minutes, stirring often, until the rice is very tender.
Stir in the rice flour and vanilla, then keep stirring for 5 minutes until you have a smooth, elastic dough.
Spread the dough in a greased or oiled 20 cm square pan.
Scatter shredded coconut over the top and press lightly with the back of a spoon.
Let cool for 1 hour, then cut into squares before serving.