Wednesday, January 18, 2012

Frenzied Baking, Part 2

There are a few things to note about Butter Mochi if you decide you want to make it.
1. I think the square 12x12 glass pan I used was too deep.  Really find a pan that fits the dimensions below!
2. I used the low-fat organic coconut and the crust was thin, brittle and fell off.
3. Lisa tells me you can try to mix brown sugar and white sugar.
Good luck!
Butter Mochi
1 lb Mochiko flour
2 1/2 cups sugar
1 tsp. Baking Powder
1/2 cup Butter, melted
3 cups Milk
5 Eggs beaten
1 tsp. vanilla extract
shredded coconut flakes

Preheat oven to 350 degrees F.  In a large bowl combine mochiko, sugar, and baking powder.  Add in remaining ingredients (except coconut flakes) to mochiko mixture; mix well. Pour into a 13 x 9 x 2 inch pan.  Sprinkle shredded coconut flakes on top. You can put as little or as much as you like. Bake for 1 hour, and cool. Serves 24.

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