Coconut Mochi Rolls by Tay Ai Whey


100g glutinuous rice flour
15g tapioca flour
70g caster sugar
150ml coconut milk

2 teaspoons rose water (I forgot to buy and I substitute with apple juice)
3 drops red food colouring (or any other colours of your preference)

1 grated coconut (leftover can keep in the freezer)


Grease a 8 x 8 inch tray with vegetable oil and set aside.

Combine all the dry ingredients in a mixing bowl. Add the coconut milk and stir well until all combine.

Pour the batter on the prepared greased tray and make sure that the batter is spread evenly. Steam for 15 minutes.

In the meantime, mix the 2 teaspoons of rose water with the colouring you prefer.

Remove mochi from the steamer and brush with the colouring. Let the mochi sit for about 15 minutes.

Use a spatula or a knife to release all the side of the mochi from the tray. Roll the mochi into a cylinder and gently remove from the tray. Let it cool.

Gently roll the mochi roll on a plate with grated coconut and coat it evenly.

Cut the roll into 1/2 inch each.