The Best Butter Mochi
Marinate chicken with turmeric powder, chilli powder, coriander.
Recipe Summary The Best Butter Mochi
Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.
Ingredients | Kunju Kozhi Porichathu1 (16 ounce) box mochiko (sweet rice flour)2 cups white sugar2 teaspoons baking powder¼ teaspoon ground cinnamon (Optional)3 eggs2 teaspoons vanilla extract1 (14 ounce) can coconut milk1 (12 fluid ounce) can evaporated milk½ cup unsalted butter, melted and cooledDirectionsPreheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.Whisk eggs and vanilla extract together in a small bowl.Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.Info | Kunju Kozhi Porichathuprep: 15 mins cook: 50 mins additional: 30 mins total: 1 hr 35 mins Servings: 30 Yield: 1 9x13-inch pan
TAG : The Best Butter MochiWorld Cuisine Recipes, Asian,
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