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!
- 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
- 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.
2. Store in an air tight container, and consume within two days.
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These little cakes were delicious the second time around when I increased the cooking time to 23 minutes. I also added a 1/2 cup of unsweetened coconut.
Author
Thanks Sophia for your feedback! Adding unsweetened coconut is genius 🙂