Butter Mochi With Mango Filling Recipes

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.

BUTTER MOCHI

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.

BUTTER MOCHI

Steps:

• Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
• Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
• Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
• The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
• Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.

MANGO MOCHI

Steps:

• In a medium-size bowl, mix mango juice and the sugar until well dissolved
• Add in the rice flour ½ cup at a time until well blended.
• Pour mixture into a pan and steam for 20 minutes
• While waiting for the dough to steam, peel the mango and cube it for the filling.
• Test for doneness when a toothpick inserted in the middle comes out clean.
• Take pan out and let cool for 10 to 15 minutes
• Lay cornstarch onto a wide working surface to avoid the dough from sticking to the work surface.
• Also generously cover hands with cornstarch.
• While still warm, scoop the dough out of the pan with a spoon covered in cornstarch and roll into medium size balls.
• Flatten the dough ball and place a mango cube in the middle.
• Close the ball tightly and place on a plate that is dusted with cornstarch.
• Repeat until all of the dough is used.
• Lightly brush the balls with water and then gently sprinkle the shredded coconut onto the balls.
• (note:when rolling the balls from the dough, this part is the hardest. It is very sticky and some what difficult to work with. The cooler the dough is, the harder the dough will be to work with. Also the more cornstarch you have on your hands and use, the less it will stick to you and the dough will be easier to work with. But you can also try to line your steamer pan with a cheesecloth and then when it is ready, just lay the dough onto a cutting board that has been generously sprinkled with cornstarch and roll it into a log and then slice the dough from that instead of doing it in the procedure above. This would be easier and less messy. Also it would be better to use a ripe mango so the filling will be really nice and sweet).