Wednesday, June 29, 2011

Butter Mochi with Coconut

Mochi.

This mochi recipe is really simple!

The flavor is similar to custard, but it's dense, chewy and sticky like mochi.

And the coconut?

Yum!


I'm going to make this for the next party at my friend Sue's house.

I think they'll like it!

This recipe is adapted from Favorite Island Cookery, Book III, from Honpa Hongwanji Hawaii Betsuin.

The cookbook was published in 1979, I don't know if they're still available.

There are some used copies online at Amazon.com, but they're expensive.



Ingredients:

1/2 cup butter
4 eggs
3 cups sugar

4 cups mochi flour (you will need two boxes of mochiko)
3 teaspoons baking powder
1 can coconut milk (12 oz.) - add water to make 2 cups
1 can (13 oz.) evaporated milk - add water to make 2 cups

2 teaspoons vanilla

optional:

1 teaspoon coconut extract
2 cups sweetened shredded coconut



Start by preheating your oven to 350 degrees F and prepare your pan with butter and flour.

I made a small square pan of mochi and also some mini cupcakes.

The batter will fill 2 of these square baking pans.



After buttering the baking pan, add a small amount of mochiko and distribute it evenly.



Cream together butter, sugar and eggs with an electric mixer.

Or by hand.



Add the mochiko and baking powder, along with the coconut milk and evaporated milk.

Combine the ingredients a little with a spatula so the mixture doesn't splash out of the bowl when you turn the beater on.



Add 2 teaspoons vanilla extract.



1 teaspoon coconut extract.



This is what I used.

It's imitation coconut extract.

I'm going to put real coconut extract, on my list of things to buy.



Then add the shredded sweetened coconut.



Pour half the batter into the pan.



And pop it into the oven, 350 degrees F for 30 minutes, then take the mochi out of the oven and sprinkle a cup of shredded sweetened coconut on top.

You can put the shredded coconut on top from the beginning of the baking time, just be sure to watch it so the coconut doesn't burn.



I made some mini cupcakes too.



Bake them at 325 degrees F for about 15 minutes, then sprinkle some coconut on top, and bake for 15 minutes more.



When the coconut gets a little brown, they're done.



Total baking time is about 1 hour - 1 hour and 10 minutes.

Keep watch so the coconut topping doesn't burn.



Cut into small-ish squares.

If you don't want it quite so mochi-like in its denseness or chewiness, you can use half mochiko and half flour.

It's good like that, too.


Itadakimasu!



***



This is my niece, Leslie.

You may remember her from yesterday's post.



Leslie's very artistic.

I love this photo of her.

I didn't take it, but wish I did--I think it's lovely.



Not only is she a creative cupcake maker, she's also an artist.



This is a self-portrait that she drew a few years ago in high school.



She also sews and designs clothing.

This is a photo of her with her models after a fashion show in college.

She designed a collection around the theme of the game of Clue.



Leslie is always game to model my boutique items.



I appreciate her good nature and willingness to help me.



Thanks, Leslie!


I'm excited to see her this summer and catch up with what she's been doing since we saw one another last!


***


Ingredients:

1/2 cup butter
4 eggs
3 cups sugar

4 cups mochi flour (you will need two boxes of mochiko)
3 teaspoons baking powder
1 can coconut milk (12 oz.) - add water to make 2 cups
1 can (13 oz.) evaporated milk - add water to make 2 cups

2 teaspoons vanilla

optional:

1 teaspoon coconut extract
2 cups sweetened shredded coconut

Preheat oven to 350 degrees F. 

Butter and flour a 9 x 13 inch, 2 - 9 x 9 inch baking pans or cupcake tins.

Cream together butter, eggs and sugar.

Add mochiko, baking powder coconut milk and evaporated milk. Mix well.

Add 2 teaspoons vanilla extract and (optional) 1 teaspoon coconut extract, as well as 1 cup shredded coconut. Top with more shredded coconut.

Pour mixture into pan(s). Bake for 1 hour - 1 hour 10 minutes, being careful coconut topping does not burn. 

6 comments:

  1. This looks so delicious! Excited to try it out!! :)

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  2. I found your recipe post on foodgawker and love the idea. I'd really like to make it at some point and have saved it. However I do not have rice flour, nor have I seen the brand you've listed. However we own a blendtec and can make our own rice flour. I was wondering what I should do to make the homemade rice flour sweet? Or can the rice flour be unsweetened since you said one could sub half ap flour.

    Thanks

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  3. Mochi that's like custard? Oh my! You have me drooling for these. They sound absolutely amazing.

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  4. Thank you! I love reading your comments!

    @Renee-What makes the rice flour sweet is the use of sweet rice, it's a different variety, the kind they make mochi from, so you don't need to add a sweetener. Please let me know how making your own rice flour works, I'm excited to find out! :)

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  5. This looks wonderful! I would like to make some to take to a get together. How many days in advance can I make it? Should it be refrigerated? Thank you!

    ReplyDelete