Butter Mochi

Butter Mochi

Rating 

Butter Mochi is a classic Hawaiian sweet treat.
Ingredients
  • Cooking spray
  • ¾ c. mochiko (120 g.)
  • ⅓ c. granulated sugar, plus more for topping
  • ¼ c. packed brown sugar
  • ½ tsp. baking powder
  • ½ tsp. kosher salt
  • 3 tbsp. butter, mostly melted
  • 1 large egg
  • ½ c. coconut milk
  • ⅓ c. evaporated milk
  • 1 tsp. pure vanilla extract
  • ½ c. shredded coconut, for topping (optional)
Instructions
  1. Preheat oven to 375°. Grease a 24-cup mini cupcake tin with cooking spray.
  2. In a large bowl, whisk together mochiko, granulated sugar, brown sugar, baking powder, and salt. In a medium bowl, whisk together butter and egg until smooth, then whisk in coconut milk, evaporated milk, and vanilla.
  3. Pour milk mixture into the dries and whisk until completely smooth. Divide batter evenly among the 24 cupcake tins, about 1 tablespoon in each. For coconut butter mochi, top each cake with 1 teaspoon of coconut.
  4. For crème brûlée butter mochi, leave plain. (For a mix, top half the cakes with coconut and leave half plain!)
  5. Bake until edges are golden and tops are puffy, 18 to 22 minutes.
  6. For crème brûlée butter mochi, sprinkle a thin layer of sugar on top of baked cakes and use a kitchen torch to caramelize sugar on top. Let cool until sugar hardens.
  7. For a cakier texture, serve butter mochi while warm; for a chewier consistency, let mochi cool completely before serving.

 

Comments

comments