Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, butter mochi. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Butter Mochi is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Butter Mochi is something that I have loved my entire life.
Butter mochi is a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour). Butter mochi is another classic local style treat that is a hybrid of cultures. Butter Mochi is a beloved dessert in Hawaii.
To begin with this particular recipe, we must first prepare a few components. You can cook butter mochi using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Butter Mochi:
- Make ready 1 lb Mochiko Flour
- Get 2 1/2 cup Sugar
- Get 1 tsp Baking Powder
- Take 5 Eggs
- Get 3 cup Milk
- Make ready 1 tsp Vanilla
- Make ready 1/2 cup Butter, Melted
- Make ready 1 cup Coconut Flakes, Sweetened
If you've perused this blog (or bothered to read the title) you know I love mochi. I love the pillowy chewy texture, I love the plain mochi as well as the ones with creative fillings. Butter mochi is yet another example of Hawaii's hybridized cuisine and the state's heavy Asian influence. Butter mochi recipes are famously—almost shockingly—dead simple, with hardly any.
Instructions to make Butter Mochi:
- Preheat oven to 350?F.
- Grease very well a 9x13 baking pan or 11x11 pan
- In a large bowl, mix together the flour, sugar, and baking powder.
- In a medium bowl, beat the eggs, milk, and vanilla.
- Pour the wet ingredients into the dry ones and stir to mix well.
- Add the melted butter and coconut.
- Pour into baking pan and bake for about one hour. Place a cookie sheet on the rack below to catch any drips that may occur.
- When done, let the mochi cool completely before cutting and serving.
- Variations: - 1) For a Philippino version (Bibingka), replace the milk and coconut flakes with 1 can of coconut milk and 1 can of evaporated milk. - 2) Leave out the coconut flakes for a non-coconut but still tasty mochi. - 3) For a healthier version, try using low fat milk and an alternate sugar type (e.g. stevia, xylotol, coconut sugar, etc.). You might also want to leave out the coconut flakes.
- Tip: Make a day ahead as the mochi tastes better overnight.
I had no idea what butter mochi was, but the friendly girl behind the counter told me she "loved it I confessed to having no clue what the cake was but felt that we should try it. "It's like those mochi ice. Packed with brown butter and brown sugar, this version is rife with the nutty, butterscotch notes of caramelization. If you've had mochi before, this is not like the mochi you normally eat at New Years; it has a rich, slightly sweet, chocolate flavor. Butter Mochi (and mochi in general) can be found at the grocery store in Hawaii and local bake sales, it is not so common on the mainland. One of the misconceptions about mochi is that it is Japanese.
So that’s going to wrap this up with this exceptional food butter mochi recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
