Imagine a dessert that transports you to a pristine tropical beach with just one bite - our Coconut Mini Mochi Seashells are that magical culinary escape! These delicate, chewy treats blend the luxurious creaminess of coconut with the playful texture of traditional mochi, crafted into adorable seashell shapes that will make your taste buds dance. Whether you're looking to impress guests at a summer party or craving a unique sweet treat, these mini mochi are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 24 mini mochi
Ingredients
- 1 cup glutinous rice flour
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 cup shredded coconut
- 1/4 cup cornstarch (for dusting)
Instructions
- In a medium mixing bowl, combine glutinous rice flour, sugar, and salt, whisking thoroughly to blend dry ingredients evenly.
- Gradually pour coconut milk into the dry ingredients, stirring continuously to create a smooth, lump-free batter with a consistency similar to thick cream.
- Prepare a steamer by lining it with parchment paper or a silicone steaming mat, ensuring the surface is well-covered and slightly greased to prevent sticking.
- Transfer the mochi batter into the prepared steamer, spreading it evenly to create a thin, uniform layer approximately 1/2 inch thick.
- Steam the mixture over medium-high heat for 15-20 minutes, or until the batter becomes translucent and firm to the touch.
- Remove the steamed mochi from heat and let it cool for 5-7 minutes until it's comfortable to handle but still warm and pliable.
- Dust a clean work surface generously with cornstarch to prevent sticking.
- Turn out the steamed mochi onto the cornstarch-covered surface and sprinkle additional cornstarch on top.
- Using a small seashell-shaped mold or cookie cutter, carefully cut out mini mochi shapes, re-dusting with cornstarch as needed to prevent sticking.
- Roll the edges of each mochi in shredded coconut, creating a delicate, textured exterior that resembles a seashell.
- Place completed mochi shells on a serving platter, separating layers with parchment paper to prevent sticking.
- Chill the mochi for 30 minutes to set their shape and enhance their texture before serving.
Tips
- Temperature is Key: Ensure your coconut milk is at room temperature to create a smooth, lump-free batter.
- Cornstarch is Your Best Friend: Be generous with cornstarch to prevent sticking during the molding process. It's essential for achieving those perfect seashell shapes.
- Steam with Precision: Watch your mochi carefully during steaming. The goal is a translucent, firm texture - overcooking can make it tough.
- Work Quickly: Mochi is most pliable when warm, so have your molds and shredded coconut ready before you start cutting.
- Chill for the Perfect Texture: The 30-minute chilling time isn't optional - it helps the mochi set and enhances its delightful chewy consistency.
- Storage Tip: Store your mochi in an airtight container with parchment between layers to keep them fresh and prevent sticking.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 12g
Protein: 1g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
