Parade of the Tall Foxes
I promised I would send a pic of my mochi, so here it is below! I've been playing around with the url trying to remove the watermark to no avail...
I'm giving my abridged version based on my experience.
Link to the mochi recipe I used
Materials
1/2 cup measuring spoon
tablespoon
9×13 inch (23x33cm) baking pan
(Recipe calls for parchment paper, mine was fine without. It will be a bit sticky, but should still hold together well when taking it off the pan if it is allowed to cool down enough.)
Ingredients:
2 cups (16floz/450ml) whole milk (I used almond milk, turned out fine)
2 cups (16oz/454g) granulated sugar (I feel like I could have halved that)
1 box (16oz/450g) Mochiko Flour (glutinous rice flour)
1 can (13floz/400ml) coconut milk
4 large eggs
¾ cup (6oz/170g) butter softened (sticks are fine, just needs to be melted)
1 teaspoon baking powder
1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (180°C). Prepare your 9×13 inch (23x33cm) baking pan by buttering it and lining it with parchment paper.
2. Here the site says "beat the whole milk, sugar, rice flour, coconut milk, eggs, butter, baking powder, and vanilla extract (either with an electric mixer or by hand) until it is thoroughly combined. Then, pour it into your prepped pan". What it doesn't say is everything mixes much easier if you mix the dry things together in one bowl and the liquids (+eggs) in another before mixing everything.
Bake the butter mochi for 1 hour and let it cool completely. Then cut it into 24 squares and serve!
I personally reccommend letting it refrigerate overnight for better firmness.
I'm giving my abridged version based on my experience.
Link to the mochi recipe I used
Materials
1/2 cup measuring spoon
tablespoon
9×13 inch (23x33cm) baking pan
(Recipe calls for parchment paper, mine was fine without. It will be a bit sticky, but should still hold together well when taking it off the pan if it is allowed to cool down enough.)
Ingredients:
2 cups (16floz/450ml) whole milk (I used almond milk, turned out fine)
2 cups (16oz/454g) granulated sugar (I feel like I could have halved that)
1 box (16oz/450g) Mochiko Flour (glutinous rice flour)
1 can (13floz/400ml) coconut milk
4 large eggs
¾ cup (6oz/170g) butter softened (sticks are fine, just needs to be melted)
1 teaspoon baking powder
1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (180°C). Prepare your 9×13 inch (23x33cm) baking pan by buttering it and lining it with parchment paper.
2. Here the site says "beat the whole milk, sugar, rice flour, coconut milk, eggs, butter, baking powder, and vanilla extract (either with an electric mixer or by hand) until it is thoroughly combined. Then, pour it into your prepped pan". What it doesn't say is everything mixes much easier if you mix the dry things together in one bowl and the liquids (+eggs) in another before mixing everything.
Bake the butter mochi for 1 hour and let it cool completely. Then cut it into 24 squares and serve!
I personally reccommend letting it refrigerate overnight for better firmness.