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Did I mention how low-effort this is? Everything goes into the blender to make the batter. Ingredients 225 g (1 cup) mochiko flour / glutinous rice flour / sweet rice flour 100 g ( cup) granulated white sugar 4 g (1 tsp) baking powder tsp salt. The texture is much different than the typical American cake.
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The result is a mochi cake that showcases corn at its peak, adding a nuanced dimension that layers oh-so-well with the flavours of coconut milk, vanilla and butter. Butter Mochi Cake is a Japanese Rice Cake made with rice flour. Now in peak corn season, I can confirm this is the best thing I have made with corn all summer.įresh corn kernels are blended right into the batter of this cake until smooth. This idea came to me in early summer when the arrival of fresh, local corn was still a (highly-anticipated) few weeks away. Make a well in the dry ingredient and incorporate the liquid ingredients. Ingredients Unsalted butter or vegetable oil, for coating the pan 1 stick (8 tablespoons) unsalted butter 1 pound mochiko flour (also known as sweet or glutinous rice flour) 2 cups granulated sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 2 cups milk, any fat percentage 4 large eggs 2. In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well. It is prudent to preface this recipe with a warning: May lead to repeated urges to go back for more! This is my seasonal spin on the iconic Hawaiian butter mochi, a treat made primarily with glutinous rice flour and coconut milk which yields an addictively gooey yet chewy texture with crisp edges. In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.