Dreamstalker
12-24-2008, 07:42 PM
Here's a "butter mochi" recipe a friend sent to me awhile ago. I made it for Thanksgiving and I think it's become a new tradition.
You need
1 pound of mochiko --16oz box...you'll find it in the Asian food aisle..small box, its a kind of rice flour, usually costing a couple of bucks. Watch when you dump it out of the box, as it will dust your whole kitchen if you are not careful.
3 cups sugar
1 tablespoon baking powder
1/2 cup butter (1 stick)
5 eggs beaten
1 teaspoon vanilla
1 can of coconut milk the 12 oz size...sometimes there is a 13.2 something oz can...that'll work also
*I haven't tried this yet, but dried or diced fruit could also be added.
Melt the butter and let it cool. In a large bowl mix everything together...The mixture will look like super thick pancake batter.
Pour into a 9X13 inch pan that is well sprayed with Pam (I didn't have Pam, we tried greasing the pans with butter, but that only resulted in the edges really sticking and having to be discarded).
Don't use glass pans...for some reason it doesn't cook all the way through with glass.
Bake at 375 for 1 hour. If you like a crispy top crust, keep it in the turned-off oven after it is done...but make sure you crack open the door slightly and let it cool off in the oven.
Cut it into little squares and try not to eat it all yourself......The taste is kinda like a cake, but moister inside with a crispy layer on the top. It stores well, but if you put it into a container before it thoroughly cools, the crunchy layer uncrunchies itself.
You need
1 pound of mochiko --16oz box...you'll find it in the Asian food aisle..small box, its a kind of rice flour, usually costing a couple of bucks. Watch when you dump it out of the box, as it will dust your whole kitchen if you are not careful.
3 cups sugar
1 tablespoon baking powder
1/2 cup butter (1 stick)
5 eggs beaten
1 teaspoon vanilla
1 can of coconut milk the 12 oz size...sometimes there is a 13.2 something oz can...that'll work also
*I haven't tried this yet, but dried or diced fruit could also be added.
Melt the butter and let it cool. In a large bowl mix everything together...The mixture will look like super thick pancake batter.
Pour into a 9X13 inch pan that is well sprayed with Pam (I didn't have Pam, we tried greasing the pans with butter, but that only resulted in the edges really sticking and having to be discarded).
Don't use glass pans...for some reason it doesn't cook all the way through with glass.
Bake at 375 for 1 hour. If you like a crispy top crust, keep it in the turned-off oven after it is done...but make sure you crack open the door slightly and let it cool off in the oven.
Cut it into little squares and try not to eat it all yourself......The taste is kinda like a cake, but moister inside with a crispy layer on the top. It stores well, but if you put it into a container before it thoroughly cools, the crunchy layer uncrunchies itself.