Butter Mochi
When I visit Hawaii, one of the things I always seek out is butter mochi. It's super tasty and addicting (translation, it's real bad for you). Here's a recipe that gets pretty close to what I have had on my trips.
Butter Mochi
When I visit Hawaii, one of the things I always seek out is butter mochi. It's super tasty and addicting (translation, it's real bad for you). Here's a recipe that gets pretty close to what I have had on my trips.
Cooking Instructions
- 1
Preheat oven to 350?F.
- 2
Grease very well a 9x13 baking pan or 11x11 pan
- 3
In a large bowl, mix together the flour, sugar, and baking powder.
- 4
In a medium bowl, beat the eggs, milk, and vanilla.
- 5
Pour the wet ingredients into the dry ones and stir to mix well.
- 6
Add the melted butter and coconut.
- 7
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.
- 8
When done, let the mochi cool completely before cutting and serving.
- 9
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. - 10
Tip: Make a day ahead as the mochi tastes better overnight.
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