Coconut Mochi Buns Recipes

COCONUT MOCHI BUNS

Steps:

• Whisk the coconut milk, sugar and rice flour together to combine. Pour into a glass measuring cup and cover tightly with plastic wrap. Microwave on high for 4 minutes. Remove from microwave and carefully remove plastic as it will be very hot. Check the mixture so that it's solid. It may need another 30 seconds in the microwave.
• When the mochi is cooked, cool it down by placing it directly into a water bath and let it rest there for about 1 minute. Remove it from the water bath when it's still warm but not too hot to handle and place on a clean work surface. Using rubber gloves, as the mochi is sticky, knead the dough for about five minutes by bringing your hands down and folding the mochi under to stretch out the gluten. The mochi will get hot again as it's kneaded, so you can stick it back into the ice bath for another minute. The mochi will be ready when it holds its shape and when you push into it, it doesn't bounce back very much. To roll out the dough, sprinkle Mochiko flour on a clean work surface. Place the dough on the flour and press it by hand and flip it over a few times to make sure the outside isn't too sticky. Then, using a rolling pin, roll the dough to get an even thickness, about 1/8 inch. Using a ring mold, cut as many circles as possible and place on a baking sheet lined with parchment paper. Refrigerate for at least 2 hours.
• Once the mochi is chilled, place about 1/2 teaspoon of jam in the middle. Fold mochi in half and serve.

GUYANESE COCONUT BUNS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 20 minutes in the preheated oven, or until golden brown.

COCONUT BUTTER MOCHI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together mochiko, white sugar, brown sugar, and baking powder in a large bowl.
• Whisk coconut milk, milk, eggs, and vanilla extract together in a bowl. Add to mochiko mixture and stir to combine. Add coconut flakes and melted butter and stir to combine. Pour into the prepared baking dish.
• Bake in the preheated oven until set and golden on top, about 1 1/2 hours.

SWEET MOCHI WITH RED BEAN FILLING

Steps:

• Make the filling: Rinse the beans and transfer to a large pot. Cover the beans with water and bring to a boil; drain. Cover the beans again with water and this time simmer until they are completely tender, about an hour to an hour and a half, adding more water if necessary to keep the beans submerged. Drain.
• Purée the drained beans in a food processor or blender to make a smooth paste. If the beans are too dry to catch the blades, add a few tablespoons of water. Return the bean purée to the same pot and stir in the sugar and salt. Cook over medium-low heat, stirring occasionally, until most of the water has evaporated and the purée is very thick, 10 to 15 minutes. Spread bean paste in a wide, shallow container and refrigerate until firm and cool.
• Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of potato starch in a large circle; set aside. In a bowl, whisk together the mochiko flour and 1 1/3 cup/300 milliliters water until smooth. Pour mixture through a mesh strainer into a saucepan, using the whisk to help push it through if necessary. Add the sugar and mix well. Switch to a heatproof spatula and cook the mixture over medium heat, stirring constantly, until it thickens and comes together as one big, smooth, shiny mass that can hold its shape, 5 to 7 minutes.
• Using a starch-dusted knife, cut the dough into 20 even pieces. (If eating plain, or as an ice cream topping, cut into 40 to 50 smaller pieces.) One at a time, use a rolling pin to roll a piece of mochi dough into a thick, flat disk about 2 inches by 2 inches. Use potato starch liberally to keep the dough from sticking to your work surface, the rolling pin or your fingers. Roll a scant tablespoon of bean paste between your hands to form a ball and place it in the center of the rolled-out dough piece. Use your fingers to evenly stretch the mochi dough up and around the filling without squishing it, pinching the dough shut at the top to seal it, and then gently rolling the mochi between your hands to form a rounded shape. Set on the parchment-lined baking sheet with the seam on the bottom. Eat the filled mochi the day they're made, or cover and store in the refrigerator for 1 day.