Ono Butter Mochi (Gluten Free)

butter mochi little house dunes

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:

pandas and koalas japanese cookies

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

2 eggs

1-1/3 c. milk

Combine the dry ingredients in a bowl.

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Whisk to combine.

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Combine the wet ingredients and whisk will until combined.

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Stir the wet and dry ingredients together.

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Preheat the oven to 350. Grease cupcake tins (I used the mini-muffin pans). Fill each with the mixture.

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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.

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They remind me of a custardy coconut macaroon. Gung hay fat choy!

 

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One Comment Add yours

  1. cookingwithsapana says:

    Looks yummy….

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