Hawaiian Butter Mochi
Directions
- 1Sift together the glutinous rice flour, granulated sugar, and caster sugar.
- 2Sift together the glutinous rice flour, granulated sugar, and caster sugar.
- 3Sift together the glutinous rice flour, granulated sugar, and caster sugar.
- 4Add the eggs to the dry ingredients.
- 5Add the eggs to the dry ingredients.
- 6Add the eggs to the dry ingredients.
- 7Pour in the coconut milk and whisk until smooth.
- 8Pour in the coconut milk and whisk until smooth.
- 9Pour in the coconut milk and whisk until smooth.
- 10Add the softened butter and whisk until everything is well combined.
- 11Add the softened butter and whisk until everything is well combined.
- 12Add the softened butter and whisk until everything is well combined.
- 13Pour the batter into a greased baking pan and bake at 180°C (350°F) for 50-60 minutes, or until golden brown.
- 14Pour the batter into a greased baking pan and bake at 180°C (350°F) for 50-60 minutes, or until golden brown.
- 15Pour the batter into a greased baking pan and bake at 180°C (350°F) for 50-60 minutes, or until golden brown.
- 16Let cool completely before slicing and serving.
- 17Let cool completely before slicing and serving.
- 18Let cool completely before slicing and serving.
Ingredients
- 225 g glutinous rice flour
- 225 g glutinous rice flour
- 225 g glutinous rice flour
- 151 g granulated sugar
- 151 g granulated sugar
- 151 g granulated sugar
- 76 g caster sugar
- 76 g caster sugar
- 76 g caster sugar
- 2 eggs
- 2 eggs
- 2 eggs
- 200 ml coconut milk
- 200 ml coconut milk
- 200 ml coconut milk
- 85 g butter
- 85 g butter
- 85 g butter
Equipment
whiskovenbaking pankitchen scalesieve