- 1 1/2 cups sweet rice flour (we used Koda Farms Mochiko)
- 1 cup sugar
- 1/2 teaspoon baking powder
- 3 packets Organic Single Sips® U•Matcha® powder
- 1 cup water
- 3/4 cup coconut milk (we like the full fat kind)
- 3/4 teaspoon vanilla extract
- 1/2 cup cornstarch
- 1/2 cup shredded coconut
Preheat the oven to 275°. Grease an 8-inch square glass pan. In a medium bowl, whisk together the rice flour, sugar, baking powder and two packets of Organic Single Sips® U•Matcha® powder. In a separate bowl, whisk together the water, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and whisk until smooth. Pour the batter into the pan, cover tightly with foil and bake for 70-90 minutes, until the top is set. Remove the foil, let it cool and then recover with foil and let it sit at room temperature overnight.
Blend the cornstarch, shredded coconut and one packet of Organic Single Sips® U•Matcha® powder. Turn the mochi onto a cutting board and cut small cubes with a sharp knife. Coat the cubes with the dry mixture. Store any leftover mochi in an airtight container.