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!

To Die For German Apple Pancake

WOW....wow, wow, wow, wow.  This is the best recipe for a German apple pancake I have EVER had.  Surprisingly it didn't have 6 tablespoons of butter and half and half in it either.  It's almost hard to put it into words how much I loved the texture and flavor balance in this recipe.  The apples and brown sugar caramelized underneath a crepe like custard.  It puffs up in the oven, is beautiful when it's done, and makes you feel very "chefy". My kids LOVED this.
You could use any apple in this recipe besides red and golden delicious.  I didn't bother removing the apple peel, because I don't mind the texture and added fiber (or hiber as my 3 year old says it).  Please, please make this recipe this weekend for your family, or just for yourself.  You will love it.  I will definitely be making this for my mom and dad as well as my mother and father in-law when we go to the mainland this summer....they are going to love it!

To Die For German Apple Pancake

4 eggs
1 c milk (I used non-fat, but you can use any you have on hand)
1 c flour
1 1/4 tsp vanilla
2 tbs sugar
1/8 tsp salt

2 apples, cored and sliced thinly
2 1/2 tbs butter
1/2 tsp cinnamon
1/8 tsp nutmeg
pinch of salt
1/3 c brown sugar

Preheat oven to 450 degrees.  In a large bowl, slightly beat the eggs.  Add milk, sugar, flour, salt, and vanilla.  Whisk until smooth.  Let sit on the counter while you prepare the apples.  In a 12 inch oven safe skillet, melt the butter.  Add sliced apples, cinnamon, nutmeg and salt to the skillet.  cook over medium high heat stirring occasionally for about 6-7 minutes.  Add the brown sugar, stirring to coat all the apples, and let cook for about 3-4 minutes.  Spread apples so they are even in the skillet. Moving quickly, pour egg batter over apples, and place skillet in the oven for 15-17 minutes.  Do not open oven door.  Don't be surprised when the pancake puffs up and gets beautifully golden.  Sprinkle cinnamon and sugar on the pancake or powdered sugar when it comes out of the oven.