Store any leftovers in an airtight container for up to 1 week. These make a good amount, so they’re perfect for sharing. In its traditional form, this kind of Mochi is. Mochi dough is often tinted with green tea powder (matcha) or other food colorings and wrapped around a sweet center to form a small, bite-sized confection with a chewy, smooth, elastic texture. Make sure to cool these all the way before cutting, to ensure a clean edge. Mochi ( pronounced MOE-chee) is a Japanese dessert made of sweet glutinous rice flour or mochigome. Depending on what you have at home, you can use a 12-ounce can of evaporated milk or 1 1/2 cup of whole milk. You basically mix everything in a bowl, transfer to a pan, and bake! The original recipe calls for evaporated milk but, since I didn’t have any, I subbed for a mixture of almond milk and heavy whipping cream (1 cup and 1/2 cup respectively). Like all butter mochi variants, this recipe is so easy to make. And while these aren’t closely related to brownies at all, I like to call them that because they’re what I wish brownies were (it’s no secret that I’m not a brownie person). They’re everything that I like about butter mochi (sweet, chewy, and delicious) but with a chocolatey flavor. My aunt used to make these for family parties and get-togethers and I would always eat at least 4 by myself. There are plenty of variations of this dessert (see my Ube Butter Mochi recipe) but this one is especially good. And one of my all-time favorites? Butter mochi, a popular homemade treat in Hawaii. Add in the eggs, followed by the milk, coconut milk, butter and vanilla. In a large bowl mix together the sweet rice flour, sugar and baking powder. It’s not a secret that I love making & eating anything with a chewy, mochi-like texture. Butter a 9x13-inch (23x33cm) baking pan and line with parchment paper.
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