SWEET BUTTERY CRUSTED CUSTARD MOCHI
How to make sweet buttery crusted custard mochi, a cross between a mochi and custard. The bottom will be a chewy mochi texture and the top is a sweet creamy custard like texture.
Provided by Erlene - My Pinterventures
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Grease two large 9" glass pie pans or one large 9" x 13" glass pan with Crisco. Set aside. Preheat oven to 350°F.
- In a large bowl, cream together the butter and sugar. Add one egg at a time and mix. Add in the remaining ingredients and mix well.
- Divide mix into the two pie pans or pour all into a 9" x 13" pan. Optional - sprinkle top with shredded coconut. Bake for 1 hour. Remove from oven and let it cool completely. Serve or place into the refrigerator to chill overnight and serve.
COCONUT CUSTARD MOCHI - A NICE TWIST ON CUSTARD
One of those desserts that show up everywhere here. It's easy and fairly fast, just the baking time is for 1 hour. It's sooooo delicious! No picture, sorry. Will post one when I can take a photo of it.
Provided by Jo Anne Sugimoto
Categories Other Desserts
Time 1h
Number Of Ingredients 8
Steps:
- 1. Beat butter and sugar with electric mixer. Add eggs, one at a time and beat well.
- 2. Add water to coconut milk to make 2 cups of liquid. Add water to evaporated milk to make 2 cups of liquid.
- 3. Put the coconut milk, evaporated milk, mochiko, baking powder, and vanilla into the creamed mixture and mix well.
- 4. Pour the batter into a greased and dusted 9 x 13 inch pan, glass is preferred. Bake at 350 degrees for 1 hour. If you are using glass, turn down the oven to 325 degrees.
MOCHI WITH CUSTARD FILLING
Custard Mochi (Daifuku) is a sweet and chewy Japanese dessert! Made with custard wrapped in glutinous rice cake, it is a treat you won't be able to resist. While it's traditionally eaten around the Japanese New Year, the sweet treat can be enjoyed at any time of the year!
Provided by Ashley
Categories Dessert
Time 1h45m
Number Of Ingredients 12
Steps:
- Add the milk to a small saucepan and heat over medium heat to boiling.
- Slowly whisk in the flour, eggs, and sugar.
- Heat on low heat until bubbling and thick, about 5-10 minutes.
- Pour the custard through a mesh sieve to remove any clumps. Let the custard cool.
- Scoop custard into a frosting bag and pipe onto a cookie sheet into 8 dollops. Freeze for one hour.
- Add sweet rice flour, sugar, salt, water, and a few drops of food coloring to a microwave-safe bowl. Cover the bowl loosely with plastic wrap.
- Microwave for 1 minute, remove plastic, then stir. It will not be smooth after stirring it.
- Replace the plastic wrap and continue microwaving for 1-minute intervals until mochi has a translucent quality and feels gummy. This usually takes 3-4 minutes. Allow to cool slightly, enough to handle with your hands.
- Place the mochi on a cutting board generously coated in potato starch. Sprinkle potato starch on top of the mochi. Shape the mochi into a half-inch thick disk.
- Using a knife or bench cutter, divide the mochi into eight pieces.
- Coat your hands with potato starch and roll each piece into a ball, and then flatten it into a disk.
- Place a ball of frozen custard in the center. Use your fingers to pinch the Mochi closed around the custard.
Nutrition Facts : Calories 174 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 grams, Sodium 59 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CUSTARD MOCHI
Make and share this Custard Mochi recipe from Food.com.
Provided by marisk
Categories Dessert
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9 x 13 inch pan. Preheat oven to 350 degrees.
- Cream sugar and butter together in a mixing bowl.
- Beat in eggs, one at a time.
- Add mochiko flour, baking powder, vanilla extract and milk.
- Mix till batter is smooth.
- Bake for one hour.
- Allow to cool for 1-1 1/2 hours, then slice.
Nutrition Facts : Calories 371.7, Fat 12.6, SaturatedFat 7.3, Cholesterol 93.7, Sodium 222.2, Carbohydrate 58.7, Fiber 0.6, Sugar 33.5, Protein 6.4
CUSTARD MOCHI
Adapted from an old church cookbook from Anaheim Free Methodist Church.
Provided by Mochi Mommy
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Mix mochiko,salt, and baking powder together.
- Mix melted butter, sugar, eggs, and vanilla.
- Alternate adding mochiko mixture and milk to egg mixture in 1-2 batches. Beat until batter is smooth, making sure to scrape the bottom of the bowl.
- Pour into a greased 9x13" baking pan. Bake for one hour. There should be an even, light brown crust on top and an inserted toothpick should come out clean.
- Let cool, cut into squares, and serve. Leftovers can be kept in the fridge but should be brought to room temperature before eating.
BUTTER MOCHI
Butter mochi is a chewy, buttery Hawaiian dessert made of sweet rice flour.
Provided by Heather
Categories Dessert
Time 1h5m
Number Of Ingredients 7
Steps:
- Mix all ingredients together. Pour into a 11x15" dish. Bake at 350F for 1 hour; the top will bubbly, golden brown and poofy. Cool completely (it will deflate) before slicing (it's easiest with a plastic knife so that the mochi doesn't stick to the knife) and serving.
- You can store leftovers at room temperature for a few days or in the fridge. If you refrigerate it, however, the mochi gets a little hard and I like it best reheated (I prefer toasting or microwaving).
Nutrition Facts : Calories 134 kcal, ServingSize 1 serving
BUTTER MOCHI
Butter Mochi is a local Hawaii sweet (Hawaii's version of the blondie/brownie) made of mochiko flour and coconut milk. Fast and easy to make. Great for sharing.
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 1h10m
Number Of Ingredients 7
Steps:
- Using a large mixing bowl, combine all ingredients.
- Mix with a wooden spoon until the batter is smooth.
- Pour into a lightly greased 9x13" pan.
- Bake at 375F for one hour.
- Cool to room temperature and cut into squares for snacking. Enjoy!
COCONUT CUSTARD MOCHI
Steps:
- Mix ALL ingredients together except coconut flakes, and mix well with mixer.
- Grease and flour 9x13 baking pan and pour in mixture. Then sprinkle over coconut flakes.
- Bake 1 hour at 350°F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
COCONUT CUSTARD MOCHI - GLUTEN FREE
This Hawaiian Sweetbread is made with sweet rice flour so it is Gluten Free. This was found on Facebook. https://www.facebook.com/onokinerecipes
Provided by Sheila M
Categories Other Desserts
Number Of Ingredients 10
Steps:
- 1. https://www.facebook.com/onokinerecipes
- 2. Mix mochiko flour with baking powder and set aside.
- 3. Cream butter, eggs and sugar together.
- 4. Add coconut milk, evaporated milk, water and vanilla; mix well.
- 5. Add flour mixture; mix well.
- 6. Pour into a 9" x 13" pan that has been sprayed with pan coating.
- 7. Sprinkle sesame seeds over the batter.
- 8. Bake in a 350 degree oven for 1 hour or until a cake tester comes out clean.
FAVORITE CUSTARD MOCHI
Make and share this Favorite Custard Mochi recipe from Food.com.
Provided by ChamoritaMomma
Categories Dessert
Time 2h
Yield 24 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease a 9x13-inch baking pan, set aside. In a large bowl, cream the butter and sugar; add the eggs, 1 at a time; beating well after each addition. Add the remaining ingredients until blended well. Pour into prepared pan; top with coconut flakes and bake for 1 hour and 15-20 minutes. Cool completely and then chill until ready to serve; slice into equal squares.
BUTTER MOCHI
Butter mochi is a mainstay at any island party: a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake.
Provided by Alana Kysar
Categories Dessert Hawaii Coconut Tree Nut Free Vegetarian Soy Free Dairy Summer
Yield Makes 20 pieces
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or oil.
- In a bowl, whisk together the eggs, vanilla, and milk. In another larger bowl, whisk together the mochiko, sugar, baking powder, and kosher salt. Pour the wet ingredients into the dry ingredients and, with a wooden spoon stir until well combined. Add the melted butter and coconut milk and mix until fully incorporated. 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 the 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 until the mochi is set and golden brown on top, about 1 hour. Set the pan on a wire rack and let cool completely before slicing 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-inchpieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. Store in an airtight container at room temperature for up to 3 days.
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DELICIOUS HAWAIIAN COCONUT CUSTARD MOCHI - TRAVELFFEINE
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5/5 (1)Servings 20Cuisine AmericanCategory Dessert
- Using an electric mixer (hand mixer or stand mixer is fine) beat the butter and sugar until light and fluffy.
- Add water to the can of coconut milk to equal 2 cups. (I pour the can of coconut milk into a 2 cup measuring cup and then add water to the 2 cup line.)
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COCONUT-BUTTER MOCHI CAKE WITH LIME CURD RECIPE - EATINGWELL
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Category Gluten-Free Cake RecipesCalories 280 per servingTotal Time 2 hrs 25 mins
- Preheat oven to 350 degrees F. Coat a 9-by-13-inch metal baking pan with cooking spray. Line with parchment paper and coat the paper with cooking spray.
- To prepare cake: Combine eggs, coconut milk and milk in a blender. Puree until smooth. Transfer to a large bowl. Whisk rice flour, brown sugar, 1 cup granulated sugar and 1/4 teaspoon salt in another large bowl. Sift the flour mixture over the egg mixture and whisk gently until smooth. Whisk in melted butter and oil. Transfer to the prepared pan.
- Bake the cake until set and browning on the edges, about 45 minutes. Let cool in the pan on a wire rack for 15 minutes. Turn out onto the rack and let cool completely, about 1 hour.
- To prepare curd: Bring 1 inch of water to a bare simmer in a medium saucepan. Combine eggs, sugar, lime zest and lime juice in a metal bowl large enough to rest in the pan without touching the water. Set the bowl over the water and whisk constantly until the mixture is very thick, 3 to 5 minutes. Remove from heat; whisk in butter and salt until smooth.
BUTTER MOCHI RECIPE (MOCHIKO FLOUR) - HAPPY HAPPY NESTER
From happyhappynester.com
Reviews 1Category DessertCuisine Asian, Hawaiian, JapaneseTotal Time 55 mins
- Prep your pan with Crisco. We will use an 8" x 8" square pan. Parchment paper will line the bottom and the sides of your pan. So, cut out two equal pieces of parchment the size of the pan. Line the pan with one piece of parchment. Smooth out parchment so that there are no air bubbles. Grease the parchment paper on the bottom of the pan. Place your second piece of parchment on top of the first. You'll now cover the other two sides of the pan so that this paper will go perpendicular to the other paper. This will cover the whole pan.
- In a large mixing bowl, combine Mochiko flour, sugar, baking powder, and shredded coconut. Mix thoroughly.
- In a medium-size bowl, add and mix beaten eggs, milk, vanilla extract, coconut extract, and coconut milk. Slowly add melted butter to the mixture.
SUGAR-FREE COCONUT MANGO MOCHI | LIGHT ORANGE BEAN
From lightorangebean.com
5/5 (1)Category DessertCuisine Sugar-Free/Vegan/Gluten-FreeTotal Time 2 hrs 42 mins
- Whisk together all the mochi dough ingredients in a heat resistant bowl. It should be thinner than the typical consistency of pancake batter. Let the batter rest for 10 minutes. Run through a fine mash strainer to remove any clumps if necessary.
- Fill a steamer pot with 2 cups of water and place the bowl of mochi batter into the steamer. Cover the steamer and place the steamer on a stove. Bring the water to a boil and then turn down to medium heat or to a gentle boil. Steam for 12 minutes. When the mochi dough is cooked, the center of the dough should be set without any runny liquid.
- Remove the bowl from the steamer and transfer the cooked mochi dough into another clean glass or ceramic bowl with a spatula. Cover the bowl with a lid or plastic wrap and cool completely in refrigerator. Approximately 2 hours.
- Meanwhile, add coconut shreds and agave nectar (if any is used) into a food processor. Pulse to chop the shreds into smaller pieces but not powder. Transfer the prepared coconut shreds into a bowl and set aside.
17 HAWAIIAN SIDE DISHES (QUICK & DELICIOUS)
From realmenuprices.com
- Hawaiian Fried Rice. Hawaiian style rice makes a great side dish to serve with just about any food you choose. Typical Hawaiian rice is veggies, protein and eggs.
- Hawaiian Coleslaw. Hawaiian coleslaw is the perfect complement to your Hawaiian dinner. The pineapple and mango sweeten up this tangy treat. The best thing about Hawaiian coleslaw is that is can be made up to 1 day in advance.
- Lomi-lomi Salmon. Lomi-lomi salmon has been a favorite in Hawaii for some time. The salted salmon adds intense flavor to your Hawaiian meal. It is best to prepare the salmon a day in advance.
- Pipi Kuala. This salted beef jerky makes a chewy side that pairs well with your Hawaiian meal. It can be frozen and served later. Making Pipi Kuala is simple, all you need is some flank steak, aloha shoyu, sugar, garlic and ginger.
- Hawaiian Poi. This soupy mixture may look like yogurt, but it is in fact it is a classic Hawaiian side dish. Slightly sweet, Hawaiian Poi is a delicious side.
- Hawaiian Vegetables. Hawaiian vegetables are a great go-to when looking for a nutritious and tasty side dish to serve with your meal. The pineapple really sweetens up this dish.
- Hawaiian-Style Poke. Who ever knew eating raw fish could taste so good? Hawaiian Poke uses traditional ingredients to flavor different fish. The key to mouth-watering poke is to use quality fish.
- Hawaiian Potato Salad. Hawaiian potato salad has the best of both worlds, potatoes and pasta. This hearty side does well when you want something cold.
- Hawaiian Coconut Custard Mochi. This sweet treat makes the perfect desert to serve with your Hawaiian meal. The zest coconut pairs well with any entre.
- Pineapple Rice. Pineapple rice is a utopic blend of sweet and spicy flavors. This contrast in flavors makes this a versatile side dish. For this recipe it is suggested to use canned crushed pineapple instead of fresh pineapple.
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