Hawaii Cocoa Butter Mochi Recipes

COCOA BUTTER MOCHI

Steps:

• Pre-heat oven to 350 degrees.
• In a large mixing bowl, sift together dry ingredients.
• In a separate bowl , combine wet ingredients.
• Add the dry mixture to the wet mixture in small amounts.
• Mix until until all ingredients are well combined.
• Pour mixture in a 9" x 13" buttered pan- will also fit in two 8"x8" pans.
• Bake for 1 hr.
• Test with toothpick - comes out clean when done.
• Let cool before cutting.
• Yield may differ according to the size of the pieces-- suggest cutting in squares or 1"x2" rectangles -- it is rich.

CHOCOLATE BUTTER MOCHI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Sift mochiko, sugar, cocoa powder, and baking soda together in a bowl.
• Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Stir in chocolate chips until smooth and creamy.
• Beat coconut milk, evaporated milk, and eggs together in a bowl. Add vanilla extract. Add chocolate-butter mixture and stir until incorporated. Add to the flour mixture slowly, whisking by hand until well incorporated and no lumps remain. Pour into the prepared pan.
• Bake in the preheated oven until set, about 55 minutes.
• Cool completely before cutting, about 1 hour. Cut with a plastic knife; mochi sticks to metal.

CHOCOLATE BIRTHDAY CAKE BUTTER MOCHI

Steps:

• Make the butter mochi: Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan with butter.
• In a microwave-safe large bowl, melt the 12 tablespoons butter and chocolate chips by microwaving on high in 30-second increments, stirring and repeating as needed, until just melted.
• Add the granulated sugar to the melted chocolate and stir until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and milks.
• In a large bowl, stir together the mochiko, baking powder and cocoa powder until evenly distributed. Fold the liquid chocolate mixture into the dry ingredients, stirring until thoroughly mixed. When the batter is totally smooth, pour it into the prepared baking pan.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool slightly.
• As the cake cools, make the frosting: In a bowl with an electric mixer, whip together the peanut butter and Demerara sugar until the mixture has the texture of frosting.
• While the cake is still slightly warm, spread the frosting evenly over the top. Let cool to room temperature. Just before serving, sprinkle with Pop Rocks, if using, and shower sprinkles over the top, then cut into squares and serve.

THE BEST BUTTER MOCHI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
• Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
• Whisk eggs and vanilla extract together in a small bowl.
• Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
• Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
• Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

BUTTER MOCHI WITH MANGO FILLING

Steps:

• Silicone muffin pan, or paper liners for regular pan.
• Preheat oven 350deg.
• Combine all ingredients, mix thoroughly till smooth.
• Fill cups 80% full with batter, top with 1 heaping tablespoon mango.
• Bake for 45min or until tops are golden brown. Makes 4 muffins.