Aloha, everyone!
This week I would like to share an amazing little treat I discovered during my trip to Hawaii. Firstly, I have to say that the food is amazing. I had the pleasures of sampling many of the local cuisine during my visit but what really made my little sweet tooth sing was Hawaiian Mochi. These tasty little sweet morsels are readily available everywhere much like our beloved DATE SQUARES are here in Newfoundland. You can find them in supermarkets, restaurants, bakeries, gas stations, in drug stores and everywhere in between.
They come in all shapes, color and sizes. Some have a sweet filling in them and others are filled with mixture of toasted nuts, sesame seeds and flakes of sweetened coconut. Come as they may, they are more than likely made from glutinous rice or flour. They have a soft, chewy, sticky, jelloish-marshmallow texture which gives an excellent mouth feel when you bite into them. It's quite moreish and I have craved for them on several occasions. Since then I've perfected the recipe and my friends and family all love it. I hope the recipe below will tie you over until you end up somewhere tropical!
Until next time, Mahalo!
This week I would like to share an amazing little treat I discovered during my trip to Hawaii. Firstly, I have to say that the food is amazing. I had the pleasures of sampling many of the local cuisine during my visit but what really made my little sweet tooth sing was Hawaiian Mochi. These tasty little sweet morsels are readily available everywhere much like our beloved DATE SQUARES are here in Newfoundland. You can find them in supermarkets, restaurants, bakeries, gas stations, in drug stores and everywhere in between.
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| Yellow & green colored mochi from blog.sfgate.com |
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| Store bought butter mochi from seriouseats.com |
They come in all shapes, color and sizes. Some have a sweet filling in them and others are filled with mixture of toasted nuts, sesame seeds and flakes of sweetened coconut. Come as they may, they are more than likely made from glutinous rice or flour. They have a soft, chewy, sticky, jelloish-marshmallow texture which gives an excellent mouth feel when you bite into them. It's quite moreish and I have craved for them on several occasions. Since then I've perfected the recipe and my friends and family all love it. I hope the recipe below will tie you over until you end up somewhere tropical!
Until next time, Mahalo!
Butter Mochi
Ingredients:
DRY:
4 cups Glutinous rice flour
3 tsp Baking powder
3 cups sugar
WET:
1/2 cup Butter (salted), melted
4 Eggs
1 can Coconut milk
1 can 2% evaporated milk
3 tsp Vanilla extract
Directions:
Preheat oven to 325 F
Combine the dry ingredients in a large bowl.
Mix together all the wet ingredients in another bowl, then add them into the dry ingredients.
Continue to stir and fold until the whole mixture is is even and free of lumps. (There is no fear of over mixing here so put some muscle into it!)
Pour the batter into a 9x13 baking dish coated with cooking spray.
Bake for 1 hour and 10 minutes or until the top of the dessert is golden and just begining to brown around the edges.
You can eat it while it's still warm but I find it much nicer the next day when it is cooled and setup overnight. (This dessert does not require refrigeration.)
