Preheat oven to 350 F. Grease a 9 x 13 baking pan. It is also gluten-free as we are using mochiko in the recipe. The idea for this was very simple, I couldn’t decide whether I wanted to make banana bread or mochi. Maybe you searching for an alternative to banana bread? Copyright © 2016 by CHARLOTTE DRUCKMAN. Topping seriously addicting, you have been warned! Fold in the bananas. Grease 9×13 glass baking pan with butter or cooking spray. 4 large eggs. Coconut flakes or other fillings can be added for different flavored butter mochi. The advantage of baking butter mochi in muffin tins create … This can even be made ahead of time and stored in the fridge; however, it is best eaten the same day.If making it for a party, be sure that you try a piece at the party, or it may never leave your house. Matcha’s bright, freshly-mown-lawn color and aroma transform the dessert into something remarkable. 1 can (13.5 ounces) coconut milk. I also wanted this dessert to have various textures and flavors to make you wonder what exactly it is and why you have never tried it before. I am always looking for ways to use up bananas, and although I make a super yummy banana bread, I get tired of making it. This recipe is banana bread meets mochi (rice cake) and has an offspring. I thought wouldn’t it be great to combine the two? Zap it in the microwave for that warm, just-baked effect. For many, it’ll be a first taste of mochiko—the flour made from the same short- grain, glutinous sweet rice pounded into a paste and molded into mochi. Reprinted from Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet. 2 teaspoons baking powder. Pour the wet ingredients into the dry, stirring with … My adaptation of butter mochi, a popular Hawaiian snack, epitomizes what I like to call a party trick. If you’ve had the dumplinglike Japanese treats, you’re familiar with their distinct, bizarrely delightful, gummy texture. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. If you feel like trying something different, this is the perfect recipe for you. So I got to work at creating this yummy treat. Can add 1/2 c of dried unsweetened coconut shavings or canned (drain water or syrup prior to adding) or frozen coconut pieces (optional) *note adding extra water to the recipe will change the texture, so make sure coconut has little to no extra added liquid. Ingredients: 1 stick unsalted butter, melted. Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet, mochiko flour,3,cups,,glutinous-rice-flour, baking powder,2 1/4,teaspoons,,baking-powder, matcha powder,1,tablespoon,,ingredient-grade-matcha, salt,1 1/2,teaspoons,,Mortons-kosher-salt, coconut milk,1 1/8,cups,,aroy-d-coconut-milk-14-oz, evaporated milk,1 1/8,cups,,carnation-evaporated-milk, vanilla extract,1 1/2,teaspoons,,nielsen-massey-mexican-vanilla-extract. not-too-ripe bananas,2,,sliced crosswise into 1/4-inch-thick coins and then quartered (about 1 1/2 cups). In a medium bowl, stir together eggs, milk and vanilla extract. My mom also likes to purchase a bunch of bananas for the kids, conveniently right after I just bought some at the store. I looked up recipes for it and was sadly disappointed as there were none. Whisk mashed bananas with butter and add to flour mixture. Enjoy! Sliced into bite-size pieces, the fruit remains intact, a final surprise. I personally like the coconut added only to the topping to create a differentiation between the soft chewy mochi cake, and the crunchy salty sweet topping. In a medium bowl, whisk together the eggs, coconut milk, evaporated milk, vanilla, and melted butter. Melt 1/4 cup butter in microwave or stove top and use silicone basting brush, lightly brush top of brown sugar. Buy this book from Indiebound, Barnes & Noble, or Amazon. The powdered tea dyes the batter an unforgettable shade of KAPOW, while its astringency serves as a foil for the cake’s extreme sweetness. You have the rich banana flavor and the soft chewy texture of mochi, topped with an irresistably sweet, crunchy, buttery, coconut topping. In a large bowl, using a wooden spoon, stir together the mochiko flour, baking powder, sugar, matcha powder, and salt. 1 teaspoon vanilla extract. Hawaiian Butter Mochi is a local Hawaiian treat made with sweet rice flour, also called glutinous rice flour, along with butter, eggs, coconut milk, evaporated milk, and a few other typical ingredients such as sugar, baking powder and vanilla extract. After being baked, they would be sliced into squares. May 18, 2015 - A moist and delicious island style banana bread. https://www.allrecipes.com/recipe/257484/the-best-butter-mochi Make sure all the dry ingredients at the bottom of the bowl have been completely integrated (Don’t worry about overmixing this batter.) This texture is achieved with the help and use of rice flour, brown sugar and dried coconut. You can make it in a jiffy, with little paraphernalia, and it will surprise whomever you serve it to. Enjoy warm, out of the pan, or at room temperature. If You Love This Recipe … Traditionally, butter mochi is baked in a sheet pan or something like a 9×13 pan. 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