Recipe for Coconut Butter Mochi
Hi guys! Papa is back with a new recipe for you!
//This one is a family tradition for me, my baachan and papa used to make this because it was a hawaiian take on a japanese dish and its super easy to make!!//
4 cups Mochiko(mochi/rice flour, can be found at the asian aisle of your grocery store, or at your local asian market for half the price)
1. Preheat your over to 350 degrees fahrenheit.
2. Mix all your ingredients in a bowl
3. Pour into a greased and floured 9″ x 13″
4. Bake for an hour to an hour and fifteen minutes. Its gonna look gelatinous, but that good! If it doesn’t jiggle its overcooked and gonna be really hard to chew.
5. Clean up. You have an hour to wait, please take this time to clean up, as the mochi batter is very sticky, and you don’t want to end up with it all over the place.
6. Important!! wait at least 15-30 minutes to cut the mochi, it will be very hot from the rice. Cut into cubes, and serve hot, or room temperature.
And thats it! I’d recommend trying it with Kinako(I eat mine with sugar and shoyuu but that’s an acquired taste), but other than that, that’s it.
If you manage to get hot mochi on you, run to a sink right away. Remove some of the glob with a utensil, then run your hand under cold water. Once the pain stops, put some aloe/soothing lotion on it. I’d recommend wrapping a chunk of aloe to the burn if you have access to it.
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