Best 5 Baked Butter Mochi Cups Topped With Haupia Pudding Recipes
Are you ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more? In this article, we'll guide you through the delectable world of baked butter mochi cups topped with haupia pudding, a delightful treat that combines the richness of butter mochi with the creamy sweetness of haupia. We'll provide you with all the necessary information and step-by-step instructions to create this irresistible dessert in the comfort of your own kitchen. Get ready to impress your friends and family with this heavenly combination of flavors and textures that will surely become a favorite in your recipe book.
Here are our top 5 tried and tested recipes!
BUTTER MOCHI
This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits.
Provided by Lea Kanaya Wong
Categories World Cuisine Recipes Asian Japanese
Time 3h15m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
- Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
- Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 41.2 g, Cholesterol 50.5 mg, Fat 9 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 174.2 mg, Sugar 22.1 g
BUTTER MOCHI
Butter mochi is a party staple in Hawaii. Made with mochiko (Japanese sweet rice flour) and coconut milk, the dessert is beloved for its sweet, buttery taste and chewy, pleasingly dense texture. A little goes a long way, so avoid cutting the pieces too big. (You can scale down the recipe, but the measurements for the mochiko and coconut milk are really convenient for a 9-by-13-inch baking pan.) If you'd like to add another layer of coconut, sprinkling the top of the batter with shredded coconut before baking is a lovely touch (but by no means necessary).
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 18 to 20 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line the bottom and sides of a 9-by-13-inch baking pan with parchment.
- Whisk together the mochiko, sugar, baking powder and salt in a large bowl.
- Whisk together the milk, vanilla, eggs and coconut milk until smooth in a separate large bowl. (If you have trouble incorporating the coconut milk solids, you can use an electric mixer on medium speed for this step, and the following ones, if you like.) Whisk the milk mixture into the dry ingredients just until combined. Whisk in the melted butter until the batter is smooth.
- Pour the batter into the prepared baking pan and tap the pan on the counter a few times to get rid of any air bubbles. Bake until the butter mochi is set and the top is golden brown, 1 hour to 1 hour 10 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
- Carefully lift the parchment paper out of the pan from both short ends and set the butter mochi on a cutting board. Cut into about twenty 2-by-3-inch rectangles and serve immediately or store in an airtight container for up to 3 days.
BAKED MOCHI
Posted in response to a request, I have not tried this recipe. However, it does sound ono (delicious) & quite easy.
Provided by Judy from Hawaii
Categories Dessert
Time 25m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Place frozen coconut milk in a glass mixing bowl and cook in microwave oven for three minutes.
- Break apart any frozen chunks and continue to cook one to three minutes longer, or till thawed.
- Add water and brown sugar; mix well.
- Stir in mochiko and baking soda; mix until smooth.
- Pour into buttered 8 inch square baking dish and cook 15 minutes, rotating dish a quarter turn every three minutes (if not turnable).
BUTTER MOCHI CUPCAKES
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
- Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
- Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
- Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 27.8 g, Cholesterol 45.7 mg, Fat 9.5 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 61.6 mg, Sugar 12.1 g
BUTTER MOCHI
Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it's baked, making it a delicious dessert to eat without adornment. But, if you'd like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.
Provided by Genevieve Ko
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 11
Steps:
- Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
- Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
- Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
- The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
- Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.
Tips:
- To achieve the perfect mochi texture, it is essential to use glutinous rice flour. This unique flour imparts a chewy and slightly sticky consistency that is characteristic of mochi.
- Ensure that the butter is softened to room temperature before incorporating it into the batter. This will allow for effortless mixing and a smooth batter consistency.
- Do not overmix the batter. Overmixing can result in a tough and dense mochi. Mix just until the ingredients are well combined.
- For a gooey mochi center, fill the muffin cups almost to the top. Alternatively, for a mochi with a chewy center, fill the muffin cups only halfway.
- To prevent the mochi cups from sticking to the muffin cups, grease them lightly with cooking spray or line them with paper liners.
- Bake the mochi cups until a toothpick inserted into the center comes out clean. Overbaking can result in dry and tough mochi.
- Allow the mochi cups to cool completely before topping them with haupia pudding. This will prevent the pudding from melting and becoming runny.
- For a richer haupia pudding, use full-fat coconut milk. You can also add a teaspoon of vanilla extract for a hint of vanilla flavor.
- Chill the haupia pudding for at least 2 hours before using it. This will allow it to set and thicken properly.
- Garnish the mochi cups with toasted coconut flakes, fresh fruit, or a drizzle of honey for an extra touch of flavor and visual appeal.
Conclusion:
Baked butter mochi cups topped with haupia pudding are a delightful treat that combines the chewy texture of mochi with the creamy richness of haupia pudding. This recipe provides detailed instructions to guide you through the process of making these delectable treats at home. Remember to follow the tips mentioned above to ensure success. From the initial mixing of the batter to the final garnishing, each step plays a crucial role in creating these irresistible mochi cups. Whether you are a seasoned baker or a novice in the kitchen, this recipe will empower you to create a dessert that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will lead you to the irresistible flavors of baked butter mochi cups topped with haupia pudding.
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