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Ingredients
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Coconut Mochi
Raspberry Coulis
Method
Coconut Mochi
- 1
Prepare the Mochi Mixture
In a mixing bowl, combine glutinous rice flour and granulated sugar. Mix well.
- 2
Add Coconut Milk
Gradually pour in the coconut milk while stirring the mixture until smooth and well combined.
- 3
Incorporate Shredded Coconut
Fold in the shredded coconut into the mochi mixture until evenly distributed.
- 4
Prepare the Steaming Setup
In a steamer, line the steaming tray with parchment paper to prevent sticking.
- 5
Steam the Mochi
Pour the mochi mixture into the lined steaming tray, spreading it evenly. Cover with a lid and steam for about 30 minutes or until the mochi is set and slightly translucent.
- 6
Cool and Cut
Once steamed, remove the tray from the steamer and let it cool. Once cool, dust a cutting board with cornstarch and turn the mochi out onto it. Dust the top with more cornstarch and cut into squares.
Raspberry Coulis
- 7
Prepare the Raspberries
In a small saucepan, combine the fresh raspberries and granulated sugar.
- 8
Cook the Mixture
Cook the raspberry mixture over medium heat, stirring gently until the raspberries break down and the sugar dissolves, about 5-7 minutes.
- 9
Add Lemon Juice
Remove the saucepan from heat and stir in the lemon juice.
- 10
Strain the Coulis
Using a fine-mesh strainer, strain the mixture to remove the seeds, pressing down with a spoon to extract as much liquid as possible.
- 11
Cool and Serve
Let the coulis cool to room temperature before serving alongside the coconut mochi.
