Hawaiian Electric Butter Mochi Food

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.

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.

ONO BUTTER MOCHI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
• Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.