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  • Butter Mochi

    1 vote
    Butter Mochi
    Prep: 30 min Cook: 50 min Servings: 6
    by Yoko Kitahira
    3 recipes
    >
    Fairly popular in Hawaii, particularly among those locals of Japanese extraction, butter mochi is a product of two culinary traditions that met and inspired each other on the island of Aloha. Mochi (sweet rice cake) is one of the indispensable everyday staples for Japanese people, while butter is also such for the Americans. However, Mochi and butter at the first glance appear the most unlikely pair of ingredients to be cooked together into anything could please your palate. That was what I thought up to the moment for the first time had the luck to taste this butter mochi in Hawaii. It was so yammie with exotic taste that was in perfect harmony I had never known before, I asked for its recipe. Here is the traditional way of fixing butter mochi I learned direct from a grandma whose Japanese-American daughter is my long-time friend. She told me that my asking her for recipe was a really comforting act, since today very few young women there are willing to cook butter mochi (too high calories!). She was worrying about this valuable local tradition might be dying just like endangered species of a sort.

    Ingredients

    • For 20x20x5cm square souffle tin
    • 230g of Mochiko (Sweet rice flour)
    • 60g of Unsalted butter
    • 2 eggs
    • 180g of Evaporated milk (canned)
    • 180g of Coconut milk (canned)
    • 1 teaspoon of Baking powder
    • 1 cup of Granulated sugar
    • 1/2 teaspoon of Vanilla essence

    Directions

    1. Dice 60g of butter and put in a small dish. Warm the butter in a microwave oven up to 50 to 60 degrees C so that it melts down thoroughly.
    2. Place in a large bowl mochiko, granulated sugar and baking powder, and mix well (never whisk).
    3. In another bowl, pour melted butter, evaporated milk, coconut milk, vanilla essence and beaten egg. Using a spatula, gradually mix well to work homogenized blend (again, never whisk). Do not worry about small lumps of coconut milk that might be found occasionally in the can and would remain in the blend. They are to thaw away while baked in the oven. (Even so, do not spare time and labor to mix thoroughly.)
    4. Fold the milky blend into the mochiko mixture in several batches, and once more mix well until lightly sticky and smooth on the surface. Brush butter inside of souffle tin and pour in the mixture and level it flat. Tap the tin against the work surface twice or so to knock out air bubbles.
    5. Bake in a preheated oven at 180 degrees C on the bottom rack 35 to 40 minutes (adjust according to season and weather) until the surface turns light brown.
    6. Take out of the oven and let it cool on a wire rack. Use a plastic knife to cut the butter mochi. It keeps well for 3 to 4 days if packed in an air-tight container.

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