Baked Lilikoi Mochi

Featured in the Honolulu Star-Advertiser on August 14, 2019.
Recipe compliments of Mauna Kea Tea

Baked Lilikoi Mochi


Baked Lilikoi Mochi

  • Non-stick cooking spray
  • 5 cups mochiko (sweet rice flour)
  • 3 cups brown sugar
  • 1 teaspoon baking soda
  • 1 (13.5-ounce) can coconut milk
  • 2 cups fresh strained lilikoi juice (passion fruit)
  • Kinako powder (roasted ground soybeans)


  1. Heat oven to 350°F.
  2. Spray non-stick cooking spray in a 10x15 1/2-inch baking pan.
  3. In a large mixing bowl, combine mochiko, sugar, baking soda, milk, and juice of ripe lilikoi.
  4. Stir batter until smooth.
  5. Pour batter into baking pan.
  6. Bake for 45 minutes.
  7. Remove pan from oven and cool.
  8. Cut into small pieces with a plastic knife.
  9. Dip cut edges in kinako powder to serve.

Makes 36 pieces.

Approximate Nutrient Analysis per piece:
210 calories, 3 g fat, 2 g saturated fat, 0 mg cholesterol, 50 mg sodium, 43 g carbohydrate, 1 g fiber, 20 g sugar, 3 g protein


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