Ono Butter Mochi


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)


  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.


BEST EVER Dinner Rolls / Indian Pav Bread / Indian Dabeli Bread
(Water Roux / Tongzhen Method)


1/3 c flour (King Arthur bread flour or all purpose flour)
1c liquid (2/3 c water + 1/3 c milk)

Mix in saucepan over medium heat. Stir constantly until it becomes of pudding-like consistency. Let cool.


5c flour
1/2 c sugar
1/2 c milk powder (Carnation nonfat dry milk powder)
1/2 c half and half (or whipping cream)
3/4 c milk
2 eggs
4 tbsp (half a stick) butter
4 tsp (or two packets) yeast
1 tsp salt


Using stand mixer, mix all dough for 15 min. Dough will be sticky and stringy, silky and smooth.

Cover. Let rise until double in size, about 1 hour.


Roll dough into 12 equal-sized balls, 4 to a pan, in 3 pans. (Add stuffing to the rolls now if you want, for example red bean paste, or potato onion mixed vegetable, or meat). Cover loosely. Let rise 30 min. Rolls will smush together.

Glaze with milk or egg wash (1/4 c milk and 1 egg, mixed well). The egg wash gives a shiny finish to the rolls, the milk wash makes the rolls brown but not shiny.

Preheat oven to 350 degrees. Cover loosely. Let rise 15 min to 30 min.

Bake at 350 degrees for about 40 min.

Hokkaido Milk Bread

Hokkaido Milk Bread

Amazing recipe.  Use  for the softest, airiest, most amazing bread and rolls.

You can also stuff it with red bean paste, or something savory.  Just amazing.

The King Arthur Flour people recommended this site and particular recipe in order to replicate the Indian pav bread.

EDIT: For sweet buns, add more sugar (1/4 c more?) and candied fruit (1/2 c?).

Makes 25 rolls.  So maybe halve the recipe next time you make it.

Mochi (Healthy)

Healthy mochi
From here.

  • 2 cups of mochiko
  • 1 tbsp of sugar
  • 3/4 cups of water
  • Another tbsp or so of sugar
  • 2.5 cups of sweetened, shredded coconut (and you may end up needing more!)
  • Food coloring, if desired

Directions:Set a small pot of water on the stove to boil. Mix the mochiko, one tablespoon of sugar, and the water. It will form a stiff dough when it’s ready. (You may need to hand-knead it a little to get it thoroughly mixed.) roll it into balls about the size of a quarter, then drop them, a few at a time, into the boiling water. Lift them out again when they float to the top and drain them very lightly on paper towels. Then sprinkle it with sugar and immediately roll it in the coconut. Voila!

If you want to color the coconut, just dribble a few drops of food coloring into it and mix it with a fork. At first it will look like it’s not going to mix well, but after a minute or two the color will get around. It’ll be rather varied and confetti-like – click on the image above for a closeup – but I like it that way. Keeps it from looking mass-produced, y’know?.
Some variations include flattening out the balls into thick cookie shapes before boiling, and serving them with a mixture of sugar and sesame seeds on the side.

My variation:

Halved the recipe.  Added double the sugar than the recipe indicated.

Added more water than recipe indicated.

Result: SOOOOO Amazing.  Make this NOW.

I rolled my boiled mochi in desiccated coconut and sugar.  WOW.

Mine were around an inch diameter.

Note: Unhealthy mochi here.