Best 2 Cocoa Butter Mochi Recipes
Indulge in the lusciousness of Cocoa Butter Mochi, a delightful fusion of traditional Japanese mochi and the rich, velvety texture of cocoa butter. Embark on a culinary journey with our curated collection of recipes, each offering a unique twist on this delectable treat. From the classic Cocoa Butter Mochi, featuring a tender mochi base enveloped in a luscious cocoa butter coating, to the tantalizing Matcha Cocoa Butter Mochi, where vibrant matcha powder imparts an invigorating green hue and earthy flavor.
For those seeking a vegan alternative, the Vegan Cocoa Butter Mochi offers a delightful indulgence with its plant-based ingredients, while the Gluten-Free Cocoa Butter Mochi caters to those with dietary restrictions, providing a delightful treat that won't compromise on taste. Explore the versatility of Cocoa Butter Mochi with our savory recipes as well, such as the savory Miso Cocoa Butter Mochi, where a harmonious blend of sweet and savory flavors tantalizes the palate.
Each recipe is meticulously crafted to ensure a perfect balance of textures and flavors, making Cocoa Butter Mochi an irresistible treat for any occasion. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you effortlessly through the process, ensuring a successful and enjoyable baking experience.
COCONUT-SESAME BUTTER MOCHI CAKE
Butter mochi is a Hawaiian cake that is sweet and gooey, not unlike like Japanese mochi. Rice flour is a core pantry ingredient in most Japanese households, including mine, so I almost always have the ingredients on hand to whip up this cake when the mood (or need) strikes. Just like this recipe, I'm a little bit Japanese and a little bit American. The combination of American ingredients like butter and evaporated milk with Japanese ingredients like rice flour and sesame seeds feels familiar and comforting to me. Butter mochi can be baked plain or topped with coconut and black and white sesame seeds or slices of fruit like strawberries, mango or peaches. You can serve butter mochi with ice cream if you like as well.
Provided by Food Network
Categories dessert
Time 2h30m
Yield 12 to 16 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch-square cake pan or 10-1/2-by-7-inch cake pan with butter.
- Put the 4 tablespoons butter in a medium saucepan and cook over medium heat until melted. Meanwhile, whisk the coconut milk to remove any lumps. Add the coconut milk to the melted butter and reduce the heat to low. Gently warm the mixture, stirring often, until just above room temperature and no lumps remain.
- Whisk together the mochiko, sugar, baking powder and sea salt in a large bowl.
- Whisk together the eggs, evaporated milk and vanilla in a medium bowl. Pour this mixture into the dry ingredients and stir until just combined. Add the melted butter-coconut milk mixture, whisking continuously, until fully incorporated and smooth with no lumps.
- Pour the batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles. Evenly sprinkle the top with the coconut chips or flakes. Sprinkle with the black and white sesame seeds and finish with the fleur de sel.
- Bake the mochi until it is set and golden brown on top, 1 hour 5 minutes to 1 hour 15 minutes. You can bake the mochi longer for a firmer texture, or for less time for a gooier texture. If using a glass or dark metal pan, subtract a few minutes from your baking time.
- Transfer the pan to a wire rack to cool completely. Coat a knife with butter and cut around the edges to help the cake separate from the pan and prevent the cake from sticking to the knife. Serve the cake directly from the pan.
BUTTER MOCHI
This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits.
Provided by Lea Kanaya Wong
Categories World Cuisine Recipes Asian Japanese
Time 3h15m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
- Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
- Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 41.2 g, Cholesterol 50.5 mg, Fat 9 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 174.2 mg, Sugar 22.1 g
Tips:
- For the best results, use high-quality cocoa butter. This will ensure that your mochi has a rich, chocolatey flavor.
- Make sure to measure your ingredients accurately. This is especially important for the glutinous rice flour, as too much or too little can affect the texture of the mochi.
- Be careful not to overmix the batter. Overmixing can make the mochi tough.
- If you are using a microwave to cook the mochi, be sure to cover the bowl with plastic wrap. This will help to prevent the mochi from drying out.
- Mochi can be stored in the refrigerator for up to 2 days. When ready to serve, reheat the mochi in the microwave for 10-15 seconds, or until it is warm and gooey.
Conclusion:
Cocoa butter mochi is a delicious and easy-to-make treat that is perfect for any occasion. With its rich, chocolatey flavor and chewy texture, this mochi is sure to be a hit with everyone who tries it. So next time you are looking for a sweet treat, give cocoa butter mochi a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #lunch #snacks #oven #dietary #equipment #number-of-servings #4-hours-or-less
You'll also love
