Brassy B

I followed the recommendations of some of the other reviewers: halving the sugar and salt, using 3/4 coconut milk and 3/4 water, added a couple drops vanilla, microwaving on 80%(1200watt microwave) for a total of 5 min stirring between, and rolled the mochi out in two batches. It came out wonderfully! I spent some time in Japan a few years ago and couldn’t find the same soft and chewy mochi anywhere here in the states. The only thing we have is mochi ice cream and I am lactose intolerant. This recipe is soft and chewy and delicious! I filled mine with premised adzuki. When I make it again I will not be adding the salt. You can definitely taste it and I am not a fan. Overall a great recipe.