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Hawaiian Mochi Recipe

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This recipe for Hawaiian Mochi is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup butter
2 tablespoons brown sugar
3/4 cup white sugar, minus 2 tablespoons
2 eggs
1 cup milk
3/4 cup coconut cream/milk (shake and strain can, to remove clumps)
1 1/2 cup mochiko rice flour-glutinous rice flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions:
Directions:
1. Preheat the oven to 350˚F.
2. Heat the butter in the microwave for 20 seconds to soften butter without completely melting it.
3. Put paddle attachment on mixer and add softened butter.
4. Add brown sugar to a 3/4 cup measuring cup, and top with white sugar. (The brown sugar adds color and a light caramel flavor to the mochi.)
5. Add the sugars to the mixing bowl and beat on medium until fully combined and creamy(1-2 minutes).
6. On low speed, add eggs, milk and coconut cream to mixing bowl, in order, one at a time.
7. Stop the mixer and sprinkle the rice flour, baking powder and salt around the mixing bowl, evenly distributed.
8. Turn mixer back on at low speed until just combined and then turn to medium to fully combine mixture, about 1-2 minutes. (Don't worry about over-mixing the batter since there is no gluten in it.)
9. Pour batter into a buttered 9x9 pan and bake for one hour.
10. After the hour is up, check mochi to see if it has a crinkly/crunchy top all over. If no, return it to the oven and check every five minutes until you can see the crinkly/crunchy top all over. (It starts at the edges and then moves inward.)
Butter a 9x9 inch pan, making sure to get the corners and sides.
11. Let cool, slice, and serve! It will get chewier as it cools. You can store the mochi in a Ziplock bag in the fridge.
Number Of Servings:
Number Of Servings:
16 servings
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
from the kitchen of soulandstreusel.com

 

 

 

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