Sweet Buttery Crusted Custard Mochi Food

BUTTER MOCHI

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.

BUTTER MOCHI - JAPANESE SWEET CHEWY DESSERT

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Cream butter and sugar together in a medium bowl.
• 3. To the evaporated milk add water to make 2 cups of liquid.
• 4. Add the liquid and the rest of the ingredients into the medium bowl and stir well till the batter is smooth.
• 5. Spray 9 x 13 pan and pour in the batter.
• 6. Bake for 1 hour. Cool and cut with a plastic knife so that the mochi won't stick.

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.

BUTTER COOKIE CRUST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended. Press into a 9 inch pie plate.
• Bake in the preheated oven for 7 minutes. Cool.

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.