Butter Mochi With Mango Filling Food

BUTTER MOCHI WITH MANGO FILLING

Steps:

• Silicone muffin pan, or paper liners for regular pan.
• Preheat oven 350deg.
• Combine all ingredients, mix thoroughly till smooth.
• Fill cups 80% full with batter, top with 1 heaping tablespoon mango.
• Bake for 45min or until tops are golden brown. Makes 4 muffins.

BUTTER MOCHI

Steps:

• Preheat oven to 350 degrees.
• Grease a 13x9x2" pan.
• In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.
• In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
• Make a well in the dry ingredient and incorporate the liquid ingredients.
• Stir in melted butter.
• Pour into pan, and tap pan to settle batter.
• Bake for 45-60 minutes until golden brown.
• Cool at least 2 hours before cutting.

THE BEST BUTTER MOCHI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
• Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
• Whisk eggs and vanilla extract together in a small bowl.
• Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
• Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
• Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

BUTTER MOCHI

Steps:

• Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
• Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
• Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
• The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
• Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.

BUTTER MOCHI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
• Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
• Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.