Butter Mochi was highly requested for Eric's Christmas pot luck (there are several people from Hawaii who work there) and I'm the lucky winner that has to make it for them! I thought I'd blog my recipe because there were several people from a past party that told me they couldn't find a good recipe for it.
If you're not sure what it Mochi is, they now offer it at those Yogert shops (ie; Yogertland and Red Mango); it's those white, soft, chewy, balls that they offer as a topping. Just so you have a little background information on Mochi, Wikipedia's definition is: Mochi (Japanese: 餅) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is also a prominent snack in Hawaii, Taiwan, Cambodia, and Thailand.
1 -16 oz Box Mochiko (buy at asian food store)
2 1/2 cups Sugar
2 teaspoon Baking Powder
1 can Evaporated Milk
1 -14 oz can Coconut Milk
2 teaspoon Pure Vanilla Extract
1 stick Butter, melted
- Pre heat oven to 375
- Grease a 9x13 pan or use cooking spray
- In a large bowl, sift together Mochiko, Sugar and Baking Powder, mix well
- In a medium bowl combine Evaporated Milk, Coconut Milk, Eggs and Vanilla, mix well
- Pour wet ingredients into the dry and mix together until incorporated (hand mixing with a whisk is perfect!)
- Stir in melted butter
- Pour into pan and tab bottom of pan on a hard surface to settle batter
- Bake for 50-60 minutes or until top is golden brown
- Once it reaches 50 minutes, I keep checking on it until the top browns; that's the best part of the dessert!
- Cool at least one hour before cutting
Unique, super yummy and such a great comfort food!! Thanks Cali and Mom for the recipe, they varied very little, but both recipes are equally GREAT! Merry Christmas to all!!