This is a recipe that has quickly become a family favorite, and I’m writing a scene for it in my next book, Into the Wind. I’ll take some pictures the next time.

1 pkg (10 oz) mochiko (glutenous rice flour)

1 package (14 oz) guava puree

3/4 cup sugar

Mix the above ingredients until smooth. Pour into a greased, microwave-proof glass dish. We use a 2.5 qt square casserole with a wide-mouth half-pint jar in the middle. This creates a bundt-like pan with a hole in the middle of the mochi (otherwise the middle doesn’t cook).

Cover and microwave on medium-high for 10 minutes. Let stand a few minutes. Pull mochi from sides of pan and invert onto a board dusted with cornstarch. Cool before cutting into pieces. Coat each piece with cornstarch.

For coconut mochi, use a can of coconut milk in place of the guava puree.