Subtly sweet and a powdery pastel, with a hint of coconut and a pillowy-soft chew.
Hi Lorelei! I'm so so happy to hear that you liked the recipe Unfortunately, I've never worked with maple sugar or maple syrup for this recipe, so I really have no idea how it will affect the mochi :? You could also try substituting half the sweetener for maple syrup, and try 1/2 cup white sugar, 6 tbsp maple syrup, and decrease the water/coconut milk by a total of 1 1/2 tbsp, maybe.
The coffee mochi, I just added three Sbux Via packets to the water, to make it super strong, then made it as usual. It's awesome!I first had Mochi in Hawaii, when we were stationed there in 1987. We enjoyed finding the little out of the way spots that aren't on the tourist trails. Mochi became my sinful pleasure if you will. I have had a box or two of sweet rice flour in my cupboards even now. I love to use Pom pomegranate juice. UMMM I think I'll go make some now.
Thanks for this awesome recipe!!!! I can't wait to make thick ones, normal ones, tea flavored ones, etc... Mochi is one of my favorite toppings, ever.When you say"cover tightly" does the foil just cover the pan or it has to stick to the mochi? I read different variations on other websites so I wasn't sure.
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