Ono Butter Mochi

INGREDIENTS:

1 box mochiko (1 pound glutinous rice flour)
2 1/2 c white sugar
1 tsp baking powder
1/2 c butter, melted
3 c whole milk
5 eggs
1 tsp vanilla extract
1 c sweetened, flaked coconut (Baker’s Coconut)

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Grease 9 x 13 pyrex.
  3. In bowl 1, mix eggs, vanilla and milk.
  4. In bowl 2, mix mochiko, sugar and baking powder.
  5. Pour bowl 1 contents into bowl 2.
  6. Stir in melted butter and coconut.
  7. Pour into pyrex.
  8. Bake 1 hout. Let cool completely. Cut into squares to serve.
  9. Enjoy!

NOTE: Can replace the whole milk and flaked coconut with 1 can coconut milk and 1 can evaporated milk.

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Chi Chi Dango Hawaiian Mochi

INGREDIENTS:

1 box mochiko flour (1 pound glutinous rice flour)
2 1/2 c white sugar
1 tsp baking powder
2 c water
1 tsp vanilla extract
1 can coconut milk (14 oz)
1/4 tsp red food coloring
1 1/2 tsp potato starch (or tapioca starch or corn starch)

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Greast 9 x 13 pyrex.
  3. Mix rice flour, sugar and baking powder in bowl 1.
  4. Mix water, vanilla, coconut milk, and red food coloring in bowl 2.
  5. Add bowl 1 contents to bowl 2.
  6. Pour into pyrex pan.
  7. Cover the pan with aluminum foil and bake for 1 hour. (It will not look done. But it is.)
  8. Let cool completely.
  9. Turn the pan of mochi onto a clean surface that has been covered with the potato starch.
  10. Cut the mochi into bite size pieces with a plastic knife (so it does not stick).
  11. Roll around in the potato starch.
  12. Box up and enjoy! (I place pieces in cupcake cups for individual consumption.
  13. Enjoy!

 

NOTE: These do not freeze well. These also do not fridge well. They spoil easily because of the coconut milk. Recipe cannot be halved and cannot be doubled, it does not work well. This recipe should be made EXACTLY as it is written.