#COOKING: HONEY BUTTER MOCHI RECIPE
Honey Butter Mochi. I honestly have been non-stop busy for a while now so thought I’d de-stress with a little baking. Butter Mochi are all the rage. Visually, they’re not much to look at, but they are addictive. Think a Blondie, but super-chewy to the bite, the exterior is a thin, crispy crust. I love sweet but not too sweet, so this amount of sweetness is just right for me! Add more if you wish. Have fun with these – they’re super-easy to make! If shopping for rice flour, ensure you are using Glutinous Rice Flour, versus standard Rice Flour which would give you an entirely different texture.
1 400g bag of Glutinous Rice Flour
1/2 cup organic raw sugar
2 tsps baking powder
1/2 tsp salt
1/3 cup melted unsalted butter
1/4 cup honey
1 can of Coconut Milk
1 1/2 cups water
1. Preheat oven at 375°F.
2. In large bowl, mix flour, sugar, baking powder and salt.
3. In another large bowl, mix eggs, honey, water, coconut milk and butter.
4. Using hand mixer, combine wet and dry ingredients till smooth.
5..Grease a loaf pan lightly. Pour batter.into pan.
6. Bake one hour or till toothpick comes out smooth.
7. Allow to stand room temperature till cool and cut into squares.
8..Place in air-tight container lined with wax paper for about three days or freeze right away. If freezing, leave out at room temperature 30 minutes before heating in toaster oven. Allow to cool a bit before eating as these get hot.
These also translate beautifully into muffins. Depending on how deep your muffin pans are, you can bake these for about 35-40 minutes. Remember to grease your pans well!
(Photo credit: Mr. Will Wong)