Hawaiian Butter Mochi
I have been wanting to make this awhile and remembered that last time I was in the US, I had bought mochiko flour. As I had the main ingredient then i was ready to try making this.
Recipe addapted from https://www.thekitchn.com/hawaiian-butter-mochi-recipe-23147549
MAKES: 20 pieces
PREP: 20 minutes
COOK: 1 hour to 1 hour 10 minutes
Ingredients:
Unsalted butter or vegetable oil, for coating the pan
1 stick (8 tablespoons/ 113 grams) unsalted butter
1 pound (450 grams) mochiko flour (also known as sweet or glutinous rice flour)
1.5 to 2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups (480 ml) milk, any fat percentage
4 large eggs
2 teaspoons vanilla extract
1 (about 13.5-ounce/ 445 ml) can unsweetened coconut milk
1/2 cup unsweetened shredded coconut
A few pinches of flaky salt (optional)
Instructions:
Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 350°F/175C. Coat a 9x13-inch (23x33 CM) 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.
