Best 6 Baked Butter Mochi Cups Topped With Haupia Pudding Recipes
Indulge in the delightful fusion of Hawaiian and Japanese flavors with baked butter mochi cups topped with haupia pudding, a heavenly treat that combines chewy mochi, rich butter, and creamy coconut pudding. These individual-sized cups are not only visually appealing but also a textural delight, offering a delightful contrast between the soft and chewy mochi and the smooth and velvety haupia pudding. The subtle sweetness of the mochi cups is perfectly complemented by the rich coconut flavor of the haupia, creating a harmonious balance of flavors. These baked butter mochi cups are not only a delicious dessert but also a fun and easy recipe to make, perfect for any occasion.
In addition to the baked butter mochi cups with haupia pudding, the article also features recipes for haupia pudding from scratch, a classic Hawaiian dessert made with coconut milk, sugar, and cornstarch, and butter mochi, a traditional Japanese sweet made with glutinous rice flour, sugar, butter, and coconut milk. These recipes provide a comprehensive guide to creating these Hawaiian and Japanese delicacies, allowing you to explore the diverse flavors and textures of these unique desserts.
HAWAIIAN BUTTER MOCHI RECIPE
My Hawaiian Butter Mochi recipe is like a cross between a cake and Japanese mochi without the ice cream - baked to perfection!
Provided by Gemma Stafford
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Butter a 9x13-inch (23x33cm) baking pan and line with parchment paper.
- In a large bowl mix together the sweet rice flour, sugar and baking powder.
- Add in the eggs, followed by the milk, coconut milk, butter and vanilla. Using an electric mixer or by hand whisk together to form a smooth batter. Pour mix into your prepared pan.
- Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.
- Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream if desired.
BUTTER MOCHI
Butter mochi is a party staple in Hawaii. Made with mochiko (Japanese sweet rice flour) and coconut milk, the dessert is beloved for its sweet, buttery taste and chewy, pleasingly dense texture. A little goes a long way, so avoid cutting the pieces too big. (You can scale down the recipe, but the measurements for the mochiko and coconut milk are really convenient for a 9-by-13-inch baking pan.) If you'd like to add another layer of coconut, sprinkling the top of the batter with shredded coconut before baking is a lovely touch (but by no means necessary).
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 18 to 20 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line the bottom and sides of a 9-by-13-inch baking pan with parchment.
- Whisk together the mochiko, sugar, baking powder and salt in a large bowl.
- Whisk together the milk, vanilla, eggs and coconut milk until smooth in a separate large bowl. (If you have trouble incorporating the coconut milk solids, you can use an electric mixer on medium speed for this step, and the following ones, if you like.) Whisk the milk mixture into the dry ingredients just until combined. Whisk in the melted butter until the batter is smooth.
- Pour the batter into the prepared baking pan and tap the pan on the counter a few times to get rid of any air bubbles. Bake until the butter mochi is set and the top is golden brown, 1 hour to 1 hour 10 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
- Carefully lift the parchment paper out of the pan from both short ends and set the butter mochi on a cutting board. Cut into about twenty 2-by-3-inch rectangles and serve immediately or store in an airtight container for up to 3 days.
HAUPIA
Steps:
- In a large pot bring the coconut milk, water, sugar and butter to a boil. In a bowl whisk together cornstarch and water. When the coconut milk mixture comes to a boil, whisk in the starch mixture. Whisk until smooth; cook on low heat until it boils. Pour immediately into a 2-inch hotel pan. Chill overnight. Cut into squares before serving.
BUTTER MOCHI
Steps:
- Preheat oven to 325 degrees F. Melt the butter and chocolate. Beat the eggs and vanilla (do not over beat). Sift and fold in the flour, mochi flour, baking powder, and salt to the butter mixture followed by the sugar. Fold in the egg mixture until incorporated. Then fold in coconut flakes. Pour into an oven proof dish or pan and bake in the oven for 15 minutes.
HAUPIA RECIPE
Steps:
- Mix 2 cups the water with the cornstarch in a medium bowl and set aside. In a medium saucepan add the coconut milk, sugar and remaining water. Bring to a rolling boil over high heat. Pour the cornstarch mixture into the boiling coconut milk and cook until the mixture thickens, blending with a whip. When the mixture is smooth and thick, pour it into a clean baking tray. Cool to room temperature, and then refrigerate until cold. Cut into 1-inch squares and serve on ti leaf lined trays.
HAUPIA
Steps:
- Dissolve sugar and arrowroot in water. Add coconut milk and cook on low heat, stirring constantly until thick and shiny, about 20-25 minutes. Pour into a greased 8-inch square pan and let cool at room temperature until firm. When cool, serve right away or chill in fridge. Before serving, slice into squares.
Tips:
- Use a muffin tin with 12 cups to ensure the mochi cups are the perfect size.
- Make sure to grease the muffin tin properly to prevent the mochi cups from sticking.
- Do not overmix the mochi batter, as this will make the cups tough.
- For a richer flavor, use full-fat coconut milk in both the mochi batter and the haupia pudding.
- If you do not have haupia pudding mix, you can make your own by following a simple recipe online.
- To make the haupia pudding ahead of time, simply cover it and refrigerate it for up to 3 days.
Conclusion:
Baked butter mochi cups topped with haupia pudding are a delicious and easy-to-make treat that is perfect for any occasion. With their chewy texture and sweet, coconutty flavor, these mochi cups are sure to be a hit with everyone who tries them. So next time you are looking for a special dessert to make, give these baked butter mochi cups a try. You won't be disappointed!
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