Guava Coconut Mochi

Hey friends, I’m back in SoCal but still on island time this week. I hate going through the vacation withdrawal period… It’s going to take me at least a week, maybe two, to get myself back to real life and stop my mind from wandering. And then maybe a month to finally get all the vacation photos uploaded and organized. Luckily, I’ve made these Guava Coconut Mochi before vacation. So now we can just pretend we’re on a beach somewhere eating guava coconut mochi and sipping on fresh coconut water. Yes?

I was born and lived half my life in the tropics so it makes perfect sense that I’m acutely obsessed with guava and all things tropical. I was a little disappointed that I didn’t get to eat really good fresh guava in Maui. The ones I did get were so sour. ☹ But guava tea, guava jam, guava butter, guava cookies, guava in everything were all good substitution. I brought them back home with me and we will have a very strict ration of these things around here. ????

For a long time, I have been trying to make guava dessert without success, until I discovered guava paste! I found them in a little Peruvian/Argentinian/Italian restaurant with a tiny grocery stand attached, not too far from my house. I never knew such thing existed, and it has opened so many possibilities. 🙂 And this guava coconut mochi is only the beginning! These cute little mochi are chewy and bursting with guava flavor. As a bonus, these treats are gluten free since they are made with sweet rice flour. So indulge and enjoy my friends. Happy Tuesday!

Guava Coconut Mochi

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Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Servings: 24

Author: Trang

Ingredients

• 1/2 cup coconut milk
• 5 oz. guava paste
• 1 oz. unsalted butter
• 2/3 cup Mochiko sweet rice flour
• 1 teaspoon baking powder
• small pinch of salt
• 1 large egg
• 1/4 teaspoon pure vanilla extract
• Extra butter or nonstick spray for pan

Instructions

• Chop up the guava paste and add to a small nonstick sauce pan with the coconut milk. Melt over medium heat, stirring constantly and breaking up the paste with a spatula until smooth.
• Take sauce pan off the heat and stir in the butter. Set aside to cool to room temperature, 10 – 15 minutes.
• Preheat oven to 375°F.
• Spray a mini cupcake pan with nonstick cooking spray or brush with some melted butter. Mop up excess and set aside.
• In a small bowl, add mochiko, salt and baking powder, whisk to combine thoroughly.
• In a medium bowl, add the cooled guava paste mixture, egg and vanilla, beat with a whisk to combine.
• Add the mochiko mixture to the liquid mixture and whisk until combined, but don’t overmix.
• Spoon about 1 tablespoon into each cupcake cavity of the prepared pan, the batter will be enough to fill 24.
• Bake in the middle of the oven for 13 minutes until a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool on a wire rack before removing the coconut mochi from the pan.
• Use a butter knife to loosen the coconut mochi from the side of the cupcake cavity and lift it out.

Notes

1. I used Predilecta Guava paste which I picked up at a little South American restaurant/shop near my house. There are many different brand out there, but I think they are mostly the same. I’m linking to the exact brand I used below.
2. Store in an air tight container, and consume within two days.

Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

This is the exact brand of guava paste I used for this recipe: Predilecta Guava Paste