HOW TO MAKE HAWAIIAN BUTTER MOCHI | KITCHN
This coconutty, gluten-free treat is one both kids and adults will love.
Provided by Alana Kysar
Categories Side dish Snack Baked good
Total Time 5400S
Prep Time 1200S
Cook Time 4200S
Number Of Ingredients 12
Steps:
- Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking pan with butter or oil. Melt 1 stick unsalted butter in the microwave or on the stovetop.
- Prepare the dry and wet ingredients. Place 1 pound mochiko, 2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Place 2 cups milk, 4 large eggs, and 2 teaspoons vanilla extract in a medium bowl and whisk to combine.
- Combine the dry and wet ingredients. Pour the wet ingredients into the dry ingredients and, with a wooden spoon, stir until well combined. Add the melted butter and 1 can coconut milk and mix until fully incorporated and smooth.
- Pour into the baking pan and top with coconut. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle 1/2 cup shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of flaky salt, if desired.
- Bake the mochi for about 1 hour. Bake until the mochi is set and golden brown on top, 60 to 70 minutes.
- Cool before cutting and serving. Set the pan on a wire rack and let cool completely, about 1 hour. Slice into rectangles, using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1/4 by 2 1/2-inch pieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil.
Nutrition Facts : SaturatedFatContent 9.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 39.8 g, SugarContent 21.5 g, ServingSize Serves 20, ProteinContent 5.0 g, FatContent 13.2 g, Calories 293 cal, SodiumContent 120.1 mg, FiberContent 1.0 g, CholesterolContent 0 mg
HOW TO MAKE HAWAIIAN BUTTER MOCHI | KITCHN
This coconutty, gluten-free treat is one both kids and adults will love.
Provided by Alana Kysar
Categories Side dish Snack Baked good
Total Time 5400S
Prep Time 1200S
Cook Time 4200S
Number Of Ingredients 12
Steps:
- Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking pan with butter or oil. Melt 1 stick unsalted butter in the microwave or on the stovetop.
- Prepare the dry and wet ingredients. Place 1 pound mochiko, 2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Place 2 cups milk, 4 large eggs, and 2 teaspoons vanilla extract in a medium bowl and whisk to combine.
- Combine the dry and wet ingredients. Pour the wet ingredients into the dry ingredients and, with a wooden spoon, stir until well combined. Add the melted butter and 1 can coconut milk and mix until fully incorporated and smooth.
- Pour into the baking pan and top with coconut. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle 1/2 cup shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of flaky salt, if desired.
- Bake the mochi for about 1 hour. Bake until the mochi is set and golden brown on top, 60 to 70 minutes.
- Cool before cutting and serving. Set the pan on a wire rack and let cool completely, about 1 hour. Slice into rectangles, using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1/4 by 2 1/2-inch pieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil.
Nutrition Facts : SaturatedFatContent 9.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 39.8 g, SugarContent 21.5 g, ServingSize Serves 20, ProteinContent 5.0 g, FatContent 13.2 g, Calories 293 cal, SodiumContent 120.1 mg, FiberContent 1.0 g, CholesterolContent 0 mg
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