Chaga Recipe- Baked Chaga and Coconut Mochi

 

Chaga and Coconut Mochi--makes one 8" x 8" pan

150 g (8.3 oz) water

170 g (6 fluid ounces) canned coconut milk

3 Tbsp ground chaga

227 g (8 oz.) Mochiko rice flour

235 g. (1 c.) sugar

1 tsp vanilla

1. Preheat oven to 375° F.

2. Mix water, coconut milk, and ground chaga in a saucepan. Simmer 15 minutes. Strain out the chaga and let the liquid cool. You need to end up with 320 g. of liquid, so add more coconut milk as needed,

3. Mix chaga/coconut decoction with the rice flour, sugar, and vanilla. Pour into a greased 8" x 8" pan. 

4. Cover the pan with foil and bake 30 minutes. Remove the foil and continur to bake until it is firm to the touch. Cool and cut.