Butter Mochi

Memorial Day weekend has been so cold this year that I wanted to make a Hawaiian treat. Last time I had butter mochi Chris and I were watching the super bowl on Oahu with the whole Smith and Cordery Ohana. That seems like so long ago! (it was February 2012)

We went to three stores and finally found mochiko flour. Hint: unless you live in Hawaii, buy it at an Asian grocery store. The good thing is that you'll also find coconut milk for a good price. You need mochiko flour and coconut milk to make butter mochi. Mochiko flour is made from sweet rice, also called glutinous rice. Despite the name, it's actually gluten free. So this is the perfect dessert for everyone in the gluten free camp.

Here's the recipe.

Ingredients

• 1/2 cup unsalted butter
• 1 box (lb.) Mochiko flour
• 1 1/2 cups of sugar
• 1 cup of brown sugar
• 1 tsp. baking powder
• 1 tsp. salt (don't add salt if you use salted butter)
• 2 cans of coconut milk (~26 oz)
• 5 eggs – beaten
• 1 tsp. vanilla extract (I even had a real vanilla bean, so I added some real vanilla seeds)

Instructions

1. Preheat oven to 350, Melt butter and let cool.
2. Beat the eggs
3. Combine all ingredients and mix well. 
4. Pour into a 9×13 pan.
5. Bake for about 1 hour (Should be golden on top)
6. Let cool before cutting. But you can sneak a piece before it's totally cool.You probably can't wait. It will smell amazing!
7. Share with your ohana. 

"Is there anything better than butter? Think it over, any time you taste something that's delicious beyond imagining and you say 'what's in this?' the answer is always going to be butter." - Julie Powell, Julie & Julia