San Francisco Chronicle - (Sunday)
Coconut Mochi Filled With Haupia
This mochi is richer than standard versions thanks to coconut milk, while the haupia, a Hawaiian coconut pudding, tucked inside is light and creamy. This recipe, adapted from Kaori Becker’s “Mochi Magic” ( Storey Publishing), is the sort of mix of modern and traditional that the book showcases so well. If you don’t want to make the pudding, feel free to fill each mochi with a teaspoon of store- bought red bean paste or Nutella instead. Since microwaves vary in power, pay more attention to the look and texture of the mochi dough than the times listed in the recipe. For the softest mochi, enjoy within a few hours while it’s fresh, though you can store leftovers in an airtight container at room temperature for a couple of days.
Haupia filling 1 cup coconut milk ¾ cup water cup sugar
¼ cup cornstarch Pinch of salt
Coconut mochi
1 ( 13.5- ounce) can full- fat coconut milk
2 cups mochiko ( sweet rice flour)
1 cup sugar
½ cup water
¼ cup cornstarch or Japanese potato starch, plus more as needed for dusting
Unsweetened coconut flakes, for coating ( optional)
For the haupia: Whisk together the coconut milk, water, sugar, cornstarch and salt in a medium saucepan until thoroughly uniform in texture.
Set the pot over medium heat. Whisking constantly, cook until the mixture comes to a boil and thickens.
Pour the pudding into an 8- inch square pan ( or other small pan), cover with plastic wrap or a lid, and refrigerate until firm, about 3 hours.
Once firm, the pudding can be cut into 1- inch squares. You’ll have leftover haupia, which you can store in the refrigerator and eat on its own.
For the coconut mochi: Whisk together the coconut milk, mochiko and sugar in a large microwavable bowl until combined. Whisking constantly, add the water in a steady stream until the mixture is about the consistency of pancake batter and no lumps remain.
Microwave, uncovered, on high for 2 minutes. Stir the mixture with a spatula until well mixed.
Microwave until the mochi becomes a thick, cohesive, glossy, translucent mass and is no longer runny. Start checking after 2 minutes, and continue microwaving in 30- second bursts as needed, potentially as long as 3 more minutes. If in doubt, err on the side of overdoing it — a slightly too stiff dough will be easier to work with than a slightly undercooked dough.
Cover a large cutting board with ¼ cup cornstarch, spreading it around lightly with your fingers. Transfer the mochi to the board. Let it cool for 5 minutes.
Generously sprinkle cornstarch over the mochi mass. Carefully roll the mochi into a log approximately 3 inches wide, and 10 inches long, with all sides adequately covered with cornstarch. If the mochi is still hot, use gloves or wait 5 more minutes for it to cool. Pinch off golf ball- size pieces from the mochi mass until the whole mound is used.
To fill the mochi, cover your hands in cornstarch. Slightly flatten a mochi piece into a circle about ¾ - inch thick and place a haupia square in the center. Fold the edges of the mochi together over the filling, pinching tightly so they stick together. You may have to trim the haupia square slightly to get it to fit. Flip the mochi upside down and brush off excess starch with a pastry brush. Repeat with the remaining mochi.
If desired, pour the coconut into a medium bowl and fill a separate small bowl with cold water. Submerge one piece of filled mochi in the water, moistening all sides, then roll the mochi in the coconut until coated. Repeat with the remaining mochi for a beautiful look.