Happy Chinese New Year! Since we’re heading into the Year of the Snake this coming Sunday I thought I would post something celebratory. Mochi is a generic term for different types of asian sweets based on rice flour. This particular recipe is more of an asian-hawaiian fusion so it would be equally at home at a luau!
We’re learning to love asian sweets, especially cookies in packages like these:
They are so adorable with their little individual panda and koala cartoons! These are from my last foray downstate to the Japanese supermarket. But I digress. Sources say traditional nian gao (sticky cake) is considered a lucky food on new year’s day, to encourage the kitchen god to give a good report on the family to heaven. Its long baking time caramelizes the sugar to give it the customary dark, chewy texture. I have used some brown sugar in this recipe for a hint of the caramel taste and color without the long cooking time.
Ono Butter Mochi, Makes 10 generous servings
1-1/2 c. sweet rice flour
3/4 c. white sugar
1/3 c. brown sugar
3/4 c. shredded coconut
1 t. baking powder
1 t. vanilla
1/2 t. almond extract
1/3 c. butter, melted
1-1/3 c. milk
Combine the dry ingredients in a bowl.
Whisk to combine.
Combine the wet ingredients and whisk will until combined.
Stir the wet and dry ingredients together.
Preheat the oven to 350. Grease cupcake tins (I used the mini-muffin pans). Fill each with the mixture.
The mochi will puff and then fall. Bake for 20-25 minutes until the tops begin to brown. Run a knife around the outside of each one and remove it to cool.
They remind me of a custardy coconut macaroon. Gung hay fat choy!