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Mochi Kapampangan

Mochi Kapampangan with caramelized grated coconut filling inside a chewy rice cake. Slathered with sweetened coconut milk to make it a delightful native delicacy.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: Filipino, International
Keyword: mochi, mochi kapampangan, mochi recipe
Servings: 12 pieces
Calories:
Author: Mia

Ingredients

For the filling

  • ¼ cup butter
  • ½ cup hydrated coconut flakes shredded
  • 3 tbsp water for hydrating coconut flakes
  • ¾ cup brown sugar add more depending on preference
  • ¼ tsp salt

For rice cake

  • 2 cups glutinous rice flour
  • 1 cup warm water add more if needed
  • 2 liters water for boiling the mochi adjust if needed

For sauce or topping

  • 1 ½ cup coconut milk or coconut cream
  • 2 tbsp granulated sugar add more depending on preference
  • 2 ½ tbsp rice flour or all-purpose flour

Instructions

Making the filling

  • In a pan melt butter over low-medium heat. Add brown sugar until caramelized then tip in grated coconut or coconut flakes. Stir until well incorporated.
  • Once the coconut is translucent and rendered moist, taste and adjust sweetness according to preference. Remove from heat and transfer in a bowl to completely cool down. Set aside.

Making the galapong/rice cake

  • Mix glutinous rice flour and warm water until dough forms.

Assembly

  • Once the filling is completely cold. Scoop 1 ½ tbsp of rice dough and mold it into a ball using palm of your hands. Flatten by hand to make a round shape approx. 2 ½ inches in diameter.
  • Place 1 ½ tbsp of coconut filling in the center of the dough and fold. Using your fingers pinch the edges of the dough to seal. Mold the mochi into oval shapes by folding the sides.
  • Place water in a pot and bring to a boil. Once the water is boiling, tip in the mochi in batches of 3. Once the mochi floats, remove from the pot and arranged in a baking dish/pan. Set aside.

Make the sauce.

  • Pre-heat oven at 180°C or 356°F. Grill setting.
  • In a sauce pan pour coconut milk. Add sugar and rice flour. Stir until no traces of flour is left.
  • Place the sauce pan on the stove and cook over low-medium heat. Continue stirring until sauce thickens but still pourable.
  • Pour the cooked sauce over the mochi but leave some for toppings. Place the mochi in oven and bake for 20 minutes or until the top part of mochi is slightly torched.
  • Remove from and serve while warm and top with remaining sauce. Bon appetit!

Notes

  1. No need to hydrate if using fresh grated coconut.
  2. For frozen grated coconut, thaw in room temperature before using.
  3. You can line the baking dish or pan with banana leaves.