Hawaiian Custard Butter Mochi Mix Food

BUTTER MOCHI

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).

CUSTARD MOCHI

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.

SWEET BUTTERY CRUSTED CUSTARD MOCHI

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.

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.

HAWAIIAN BUTTER MOCHI RECIPE

Steps:

• Preheat the oven to 350°F (180°C). Butter a 9x13-inch (23x33cm) baking pan and line with parchment paper.
• In a large bowl mix together the sweet rice flour, sugar and baking powder.
• Add in the eggs, followed by the milk, coconut milk, butter and vanilla. Using an electric mixer or by hand whisk together to form a smooth batter. Pour mix into your prepared pan.
• Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.
• Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream if desired.

HAWAIIAN BUTTER MOCHI RECIPE

Steps:

• Preheat oven to 325º F.
• Mix together rice flour, baking powder, and sugar in a medium mixing bowl. Whisk to blend it together. You can also use a standing mixer if you prefer.
• Add egg, coconut milk, and melted butter and mix well.
• Pour into a greased 8x8 baking dish. You can line the baking pan with parchment paper instead of greasing hte pan.
• Bake at 325º F for 25 minutes. Remove to a cooling rack.
• Allow the mochi to completely cool before slicing.

BUTTER MOCHI

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!

CUSTARD MOCHI

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.

CUSTARD PIE

Steps:

• Break eggs into a mixing bowl and beat.
• In a small bowl, mix sugar and cornstarch. Whisk the sugar and cornstarch into the eggs until incorporated.
• Continue to whisk for 1 minute. Then add the evaporated milk, water, vanilla and salt. Mix until incorporated. Cover bowl and refrigerate overnight.
• The next day, preheat oven to 400 degrees.
• Using a fork, poke several holes in the bottom of the pie crust (this helps keep the crust from puffing up). Pre-bake the crust for 8 minutes. Remove from oven and set aside.
• Skim off any bubbles from the top of the filling. Gently stir to blend any cornstarch that settled on bottom of bowl. Do not create bubbles while stirring.
• Pour the filling into the pie shell, fill it 1/2-inch from rim. Bake for 10 minutes, then add more filling, up to the rim of the pie shell.
• Bake for another 20 minutes longer, until done.
• If it's not done after 30 minutes total baking time, keep baking but check frequently to see if it's ready. Careful not to over bake (or the filling will have holes and become watery). You want the pie to be just set. Eat hot or cold, and enjoy ^_^