First post! - butter mochi -

Butter mochi is a rich, chewy dessert typically found at local plate lunch places or bake sales. All of the ingredients can be found in any super market. I found this recipe after trudging through lots of local cookbooks that my family has accumulated over the years. This one provides a great consistency and browns evenly every time.



The most tricky part about butter mochi is determining when it's done baking. When I first started making butter mochi, the middle was usually well undercooked (and pudding-like), so the only suitable parts to give to people were from the edges of the pan. I've found that if the mochi is put in for 1 hour without opening the door, and then left in for another 5-10 minutes with the oven off produces the best results.

Ingredients:

• 4 c. mochiko (rice) flour
• 3 c. sugar
• 3 tsp. baking powder
• 5 large eggs
• 3 c. milk (fat content does not matter)
• 13.5 fluid oz of coconut milk (canned or frozen is fine)
• 2 tsp. vanilla
• 1/2 c. (1 stick) melted butter
• 1Tbsp. butter to grease pan

Directions

• Preheat oven to 350 degrees.
• Mix mochiko, sugar, and baking powder well in a large bowl, sifting is not needed.
• Combine eggs, milks, and vanilla in a medium bowl.
• Add butter to egg mixture. The butter may start to reharden depending how cold the milk is, but it should not be a problem.
• Add egg mixture in 1/2 to 1 cup increments to dry ingredients and wisk to combine. Wisk slowly adding more liquid only after all of the egg mixture has blended. Work from the center of the bowl outwards. Scrape the sides and bottom of the bowl with a spatula to ensure that all of the dry ingredients have been incorporated fully.
• Pour into 9x13 greased pan and bake for 1 hour. Bake for an additional 5-10 minutes for a browner crust.
• Cool and cut into 42 pieces.