Butter Mochi
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Robynne Maii, Fête, Honolulu
National Culinary Review, May/June 2023
Ingredients
1 pound sweet rice flour
245 grams brown sugar
245 grams granulated sugar
7 grams fine sea salt (such as Baleine)
9 grams baking powder
555 grams full fat coconut milk, room temperature
5 large eggs
25 grams vanilla extract
100 grams butter, melted
Instructions
1. Preheat the oven to 325 degrees F.
2. Combine the dry ingredients in a large bowl. Add the wet ingredients and mix well.
3. Pour batter into a greased 2-inch half hotel pan. Bake for 30 to 35 minutes, or until cake tester comes out clean. Cool completely. Cut into 24 pieces.
Yield
24 servings
Tags
Dessert, The National Culinary Review
ACF reserves the right to remove inappropriate comments.
