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  • Coconut Butter Mochi

Coconut Butter Mochi

SKU:
One of my favorite Japanese/Hawaii treats. Really now, have you ever seen a coconut tree in Japan?

The texture is somewhere between a very firm custard with the stick-to-your-fingers quality of mochi.
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Ingredients

Cooking spray
​1 block of butter, melted

1 cup of sugar
2 eggs, beaten
1 12 oz can of evaporated milk
1/2t vanilla

1 cup mochiko
1 ½t baking powder
A couple of handfuls (about ½ cup) of unsweetened shredded coconut

What To Do

Pre-heat over to 350°F. Lightly coat 8" x 8" Pyrex pan with cooking spray.

Mix butter, sugar, eggs, evaporated milk and vanilla together in a bowl. In a separate bowl, sift together baking powder and flour. Add dry to the wet and mix well. Add shredded coconut and mix one last time.

Pour into an 8" x 8" Pyrex baking pan. Bake at 350°F for 45 minutes. Top should be golden brown.

Cool completely. Cut into squares, ideally with a serrated knife, but a straight knife is fine too.

​Rinse off the knife between cuts so it doesn’t stick to the mochi.

Notes

  • Mochi is inherently sticky, so you can’t test the done-ness by poking it with a toothpick. No matter what, it will stick. Have faith it will be cooked in 45 minutes.
  • This recipe is from a friend who went to Punahou. Yes, I have friends (and cousins) who went to Punahou. No, none of them are Barack Obama.

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​Not Quite What You Were Looking For? Try These.​

Coconut Custard Pie
Jello Mochi
Butterscotch Oatmeal Cookies

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  • Home
  • Main Meals
    • Beef and Lamb
    • Pork and Spam
    • Chicken and Eggs
    • Seafood
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • About
  • Contact
  • Blog