From The Kitchen Of Rachelle Underwood



Wednesday, May 30, 2012

Butter Mochi

This is another one of those Japanese/Hawaiian treats that I have learned to love while living in Hawaii.  I'm almost afraid to post this recipe, because mochiko flour (rice flour) may not be available on the mainland unless you go to a Japanese specialty store. If you can get your hands on mochiko flour, make this awesome recipe.  It's a buttery, coconut, chewy type of custard that my friend Jenny and I have been foaming at the mouth about lately.  I looked at several recipes and kind of came up with my own to suit my taste.  This recipe makes alot, but is always a hit.  I definitely like this version of mochi one hundred times better than just plain mochi (the one with no butter).  You can make this in a 9x13 pan, but I like to make these in a muffin tin,because then you get optimal chewy edges.  In the muffin tin, this recipe makes about 36 servings.

Butter Mochi

1 stick of butter, melted
2 1/4 c sugar
1 box of mochiko flour
1 can of evaporated milk
1/2 c water
1 can coconut milk
4 eggs
2 tsp baking powder
3 tsp vanilla
1/4 tsp salt

Preheat oven to 350 degrees.  Mix melted butter and sugar together until combined.  Add eggs, beating them one at a time.  Combine evaporated milk and water in a separate container and whisk them into the egg mixture.  Add vanilla and salt, mix.  Add mochiko flour and baking powder, mix until combined.  Lastly add coconut milk, whisk until smooth.  Using a 1/3 measuring cup, scoop batter into well greased muffin tins.  Bake mochi for about 20 minutes or until the edged are nice and golden.  Do not under bake these.  Believe it or not they are better the more golden they get!


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