Honestly, the hardest part is waiting for the cake to cool before tearing into it. Did I mention how low-effort this is? Everything goes into the blender to make the batter. 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. mochiko sweet rice flour 1 teaspoon of baking powder 2. 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. Butter Mochi Recipe 1 stick 4oz unsalted butter 1 cups sugar 5 eggs at room temperature 1 lb. Pour into a 9×13 pan and cook at 350 deg F for an hour. Alternate in another 1/4 flour and half the milk until all flour and milk is added and mixed in until smooth. Add in another 1/4 of the flour, 2 eggs and coconut milk. This idea came to me in early summer when the arrival of fresh, local corn was still a (highly-anticipated) few weeks away. Slowly add in 1/4 of the Mochiko Flour, baking powder, vanilla, and 2 eggs. Add the butter and stir it into the mixture until the butter is fully melted and incorporated. Ingredients 6 tablespoons/84 grams unsalted butter, melted and cooled, plus more for greasing the pan 3 cups/453 grams mochiko (sweet rice flour), like Blue Star brand 2 teaspoons baking powder teaspoon fine sea salt 4 large eggs 2 cups/416 grams granulated sugar 2 (13.5-ounce) cans unsweetened. Remove the bowl from the microwave and stir the mixture together until it’s mostly smooth. 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. Put the bowl in the microwave oven and set it to cook for 2:30 at 600 watts.
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