MOCHI BREAD RECIPES

Steps:

• Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
• Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
• Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
• The mochi is delicious plain, but you can add a glaze if you’d like: Mix the confectioners’ sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you’d like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you’d like, and let stand until set.
• Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.

Steps:

• Whisk together coconut milk, rice flour, and sugar in a medium nonstick saucepan. Cook over medium heat, stirring constantly with a heatproof rubber spatula, until a thick, smooth, slightly sticky dough forms, 5–7 minutes (the dough will pull away from sides of pan).
• Generously dust silicone baking mat with cornstarch. Transfer hot mochi to mat and generously dust top with more cornstarch. Roll out mochi to a 15x12" rectangle. Let cool.
• Pulse peanuts, peanut butter, honey, and salt in a food processor until mixture resembles very chunky peanut butter. Transfer filling to a small bowl. Place shredded coconut in a shallow bowl.
• Cut mochi into twenty 3" squares. Using a #60 or #70 cookie scoop (about 1 Tbsp.), divide filling among mochi squares (save any remaining filling for toast or smoothies). Stretch mochi around filling to encase, then pinch together to seal; roll between your palms into smooth balls. Working one at a time, roll balls in coconut (if coconut doesn’t stick, brush or spritz mochi lightly with water, then reroll). Do ahead: Mochi balls can be made 5 days ahead. Store airtight at room temperature.