This recipe is fabulous! Super easy and super delicious!!! I have been making it for about 18 months now and everyone always raves about it, whenever I need a potluck item I always know the mochi will get raves. Thanks you for this great dish! (My kids all love it too)

First attempt at mochi. Made it per the recipe, temperature and time and it came out great. Keeping this recipe and passing it along to others.

Loved it!!!! I used a can of Coconut milk and 2% milk to equal the 3 cups of whole milk. I also added a couple of tablespoons of Rum!!! I also added the sesame seeds on top. Yiam. It's even better the next day out of the fridge. Love the texture. I made it twice already.

Sooo GOOD! As we say here in Hawaii, "Broke da mouth!" Only thing I changed - Bake for about 50 minutes, then put foil over the edges and bake another 20-25 minutes. This way the center becomes more golden brown colored and crispy on top. (FYI, normally toward the center under the crispy coconut, the top will have a layer of "squooshy goodness", don't worry it IS cooked! Blame it on the butter..hehe. YUM!) Ohh and yes, I love it better on the 2nd day, but that's just a matter of personal preference I know others that like it fresh!

These weren't spectacular. I made them for a luau, and had many, many left over. They were good enough, just don't think I'll make them again.

Very Good! I used 2 cups of coconut milk and 1 cup whole milk, and added a bit more coconut. NOTE: Since rice flour contains no gluten, this recipe won't rise like a normal cake. It stays dense and "sticky", so don't think you underbaked it. That's how it's supposed to be. Mine only needed 45 minutes in the over.

This was reeeaaallllyy good, however I left out 1/4 cup of sugar and next time I will leave out even more. I like the sweetness coming from the coconut and not the sugar.

I really liked this. The cake was springy, like angelfood cake, but dense and very tasty. It was great served with tropical fruit and whipped cream.

Made this for a New Year's party and at first I thought it was ok, but it kept getting better and better. Definitely something to make at least a day beforehand because the flavors keep enhancing. Plus, all the party goers from the Pacific (both Hawaii and the Philippines) couldn't get enough. The only thing I would change is adding a little more coconut.

This was delicious and easy. My husband is from Hawaii, but Japanese and I have only had the mochi that is round with red bean paste. I made this for a Lei Day party at the nursing home where I work and it was a huge hit. The staff all said it reminded them of a Philipino dish. My husband hasn't tried it yet and I'm glad I kept some at home because it was gone in no time. I used a can of coconut milk and then whole milk for the rest of the 3 cups. I didn't put the coconut in, but sprinkled it on top. So delicious.

This recipe is great! I made it for a small party and took the leftovers to work, and I've gotten tons of compliments on it. I also used skim milk, but otherwise made the recipe exactly as is... and it was fabulous! I didn't sprinkle coconut on the top after the fact like they did in the picture because the top was such a beautiful golden brown color that I couldn't bear to ruin it. This is the kind of dessert that's incredibly easy but looks and tastes like it was a ton of work. Oh, and I also agree that it gets better after sitting for a night or two! It tasted even better the next day than it did right out of the oven, and I think it gave a chance for the spongy texture to really set. Fabulous!

I made this yesterday for a family party and it was really, really good! Everyone loved it. My parents are originally from the Philippines and this is very similar to a Filipino dessert called bibingka. The pictures here show it with more coconut and powdered sugar on top, but seriously I don't know why you'd want to add more calories and fat to a dish that is already very sweet and rich, it really doesn't need the additional sugar. When baking the coconut rises to the top and forms a sort of "crust". The crusty caramelized edges are especially tasty. I will definitely make this again!

YUMMY! Reminds me back in when I lived in Hawaii. If you got the craving for local grinds this is it. Simple and delicious.

I made this with sesame seeds instead of coconut flakes and it came out soooo good! The whole batch was gone in minutes:)

Definitely ono! My kids are mochi fanatics, and this disappeared as fast as they could chew it. I did substitute a can of coconut milk for some of the milk, and it gave it a wonderful haupia-like flavor. Now the kids don't want store-bought mochi anymore!

i didn't have whole milk so i used 1% and it still came out amazing, i don't know if it would have made very much difference in taste if i had gone with whole anyway. i know this place that makes it and guaranteed they must either use whole milk or half&half and this tastes exactly the same. i didn't use the coconut either, i don't know how that would have been but i've never had it with before. when it's done baking, there's all this butter on top, but you leave it alone and it soaks back into the mochi, but i blotted mine and it still was fine. i think you have to fully let it cool so that the butter resolidifies. i can't wait to try it in muffin cups because the edges are the best part. edit! do NOT omit the last egg (put four eggs instead of five). I only had four but decided to go ahead anyway and it was TERRIBLE. the flavor was the same but the texture just wasn't there. it turned out mushy and not chewy at all.

I will rate this a 6-stars if I can! I used 1 can (equals to 2 cups) of coconut milk and 1 cup of fat-free milk instead of 3 cups of whole milk. I left out coconut flakes. And tried baking it in both the muffin cups and a pan. DO NOT BAKE THEM IN MUFFIN CUPS. I grased the non-stick muffin cups before I pore in the mixture and still very sticky. I couldn't get them out of the cups! The pan version turned out to be excellent! I made them in a Chinese New Year party and my in-laws thought I bought them from an Asian super market and everyone asked for the recipe.