As most of you know, I’ve lived in Hawaii for many years and as a bored homemaker, lol, I also learned to make and create many dishes while we were stationed there. Here is one of my most favorite Mochi recipes. It’s soft, creamy, and chewy, with just a hint of coconut. Super easy too! Give it a try….. 😉
1/2 cup PURE Butter, softened (1 stick)
1 1/2 cups Sugar
4 cups WHOLE Milk
1 (16 oz.) box Mochiko sweet rice flour (about 2 c.)
2 tsp. Baking powder
1 tsp. Vanilla paste OR extract
1 tsp. Coconut extract
1/2 cup Sweet shredded Coconut flakes
Begin by preheating the oven to 350 degrees. Add the softened butter to a large mixing bowl. Here’s a TIP, using the butter packaging, smear the excess butter left on the paper, and grease a 9×13-inch baking pan. Set this aside.
Cream the butter and sugar together, for about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Add in the rest of the ingredients EXCEPT the flaked coconut and combine them thoroughly until a smooth batter forms.
Pour the batter into the prepared baking pan. Sprinkle the top of the batter evenly with the flaked coconut; bake for about 1 hour and 15 – 20 minutes, depending on your oven. The Mochi Custard will seem a bit jiggly in the center when cooking time is done, THIS IS NORMAL It should be golden brown in color when done. Set aside to allow to cool completely before cutting. Cut into squares and serve. I usually cut them into small squares and serve them in festive cupcake liners. ENJOY!
VARIATION: Add 1 cup flaked coconut into the batter mix and sprinkle 1/2 cup on top before baking.