Butter Mochi Recipe

When I think of traditional Japanese food I immediately think of mochi, a Japanese rice cake made of gluttonous rice. It is a part of many Japanese traditions and can be made in a variety of ways: mochi, pumpkin mochi, and "in a rush" mochi.

I was in the mood for something sweet and wanted to use my sakura blossom cutters, so I decided to make butter mochi.

Once you have the gluttonous rice flour and coconut milk, the rest of the ingredients are a breeze. The sugar can be increased or reduced depending on your taste. I found the amount used in the recipe to be the perfect level to go with green tea, a wonderful pairing of sweet and bitter.

I found this butter mochi recipe from Zakka Life; a blog with great recipes and craft ideas (can't wait to do the lego party!).

Butter Mochi Recipe

1 box Mochiko flour (16 oz.)
2 1/2 cups sugar
1 tablespoon baking powder
2 cups milk
1/2 cup butter melted
5 eggs
1 teaspoon vanilla
1 can coconut milk (12 oz)

Mix dry ingredients and wet ingredients in separate bowls. Mix both together. Pour into a glass 9 x 13 inch pan. Bake at 350 degrees for 1 1/2 hour. Time may vary according to your oven. Cover with tinfoil if it begins to get too dark.

Let cool. Cut into 1 1/2" squares. Because mochi is so sticky, it's easier to cut with a plastic knife.

Making the mochi cake took me back to my first experience with mochitsuki (pounding the mochi rice into mochi). A few years back while living in Japan, DaddyO's Japanese sister squadron hosted a New Year's party and we all got to try our hand at the pounding.

DaddyO was a pro!

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