Baked Butter Mochi
Submitted by June S.
Makes one 13 x 9 pan
1 cube butter, softened (1/4 pound)
1 1/2 cups sugar, or more for a sweeter product
2 tsp baking powder
1 can (13 oz) coconut milk (add enough liquid to total 4 cups)
1 tsp vanilla
4 cups Mochiko (sweet rice flour)
Add sugar to softened butter and beat until fluffy. Add eggs one at a time, mixing well. Add vanilla. Add coconut milk mixture gradually and blend well. Add rice flour with baking powder, blend in gradually.
Pour into 13 x 9 glass baking pan. Bake 1 hour and 15 minutes, 350 degrees F or until very light brown and very puffy. If over baked, the edges will be quite crusty – in which case, slice the edges aside and the rest will be fine.
Tips: Canned coconut milk (Shirakiku Brand, Marukai Market) is quite rich and creamy. Trader Joe’s Coconut Milk is thin. I add the Trader Joe’s coconut milk to make 4 C liquid. 1 box of Mochiko holds 3 cups flour. I substitue (1/4 cup Zylitol plus 1/2 cup honey) x 2 for the white sugar. Make sure the honey is warm and runny for ease of blending. ( ) is for the 8 x 8 pan, half the recipe. Also, when making half the recipe, increase the liquid level to 2 3/4 cups.
Blueberry Butter Mochi: Before baking, drop tablespoons of blueberry pie mix (Comstock brand) on the surface of the poured ingredients. Using a table knife, cut through the batch with swirling motions to create a marble-like effect. Use just a few strokes. When the cake is done, the top will be lightly browned, and be very puffy looking. It will deflate when cooled. Slice in desired sizes, typically 4 x 8 = 32, or 5 x 8 = 40
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