Om nom nom noms… butter mochi… *drools*
Carol, oh goddessa of desserts introduced me to butter mochi a couple years ago. It’s this delicious dessert with a subtle coconut flavor and great chewy texture. I thought it was from Hawaii, but I recently discovered that it’s a treat that originates from the Philippines where it is called bibingka. Filipinos brought it to Hawaii where it became popular with Japanese, Hawaiians, and the local people.
Now for the recipe:
- 1 16 oz box mochiko flour
- 2.5 cup sugar
- 2 tsp baking powder
- 1 12 oz can evaporated milk
- 1 14 oz can coconut milk
- 3 eggs
- 2 tsp pure vanilla extract
- 1 stick butter, melted
- Preheat oven to 375 degrees.
- Grease a 13 x 9 x2 pan with butter
- In a large bowl, sift together mochiko, sugar, baking powder. Mix well.
- In a medium bowl, combine evaporated milk, coconut milk, eggs, vanilla. Mix well.
- Pour wet ingredients into dry ingredients and blend together.
- Stir in melted butter.
- Pour into pan, and tap pan on a hard surface to settle batter.
- Bake for 50 minutes, or until golden brown.
- Cool at least 1 hour before serving.
Keep in mind, you cannot substitute Mochiko for regular rice flour, like Bob’s Red Mill Rice Flour. Doing so will give you a cake versus mochi texture. I learned this when I was being lazy and ended up with a whole pan of coconut cake, which was delicious, but not what I had in mind.
What’s the difference between the flours? Regular white rice flour is made from ground up long grain rice. Mochiko is made from grinding up Japanese sticky rice, while not really any sweeter than normal rice flour, the Mochiko rice flour is more glutenous and makes the texture more sticky and delicious.