Butter Mochi Is A Classic Hawaiian Sweet Treat

Where my PUMPKIN SPICE BADDIES AT?!?🎃🍂 Pumpkin Butter Mochi Ingredients: - Mochiko (1 box) - Sugar (1 ⅓ cups) - Baking Powder (2 tsp) - Pumpkin Spice (2 tsp) - Ground Cinnamon (1 tsp) - Salt (1 tsp) - Eggs (4) - Pumpkin Puree (30 oz) - Evaporated Milk (12 oz) - Coconut Milk (7 oz) - Sweetened Condensed Milk (7 oz) - Unsalted Butter (1 cup melted) - Vanilla Extract (2 tsp) - - Powdered Sugar (2 tbsp) #cooking #recipe #quickrecipes #easyrecipe #dessert #japanesefood #pumpkinseason #pumpkinspice

Hawaiian Butter Mochi with Coconut Milk & Sweet Rice Flour

Hawaiian Butter Mochi. USA 🇺🇸 Ingredients: - 450g Mochiko Sweet Rice Flour - 2c Granulated Sugar - 1tsp Baking Powder - 1tsp Salt - 4 Eggs (room temperature) - 2c Whole Milk - 13oz Coconut Milk - 1tsp Vanilla Extract Steps: 1. Combine all dry ingredients 2. Combine all wet ingredients 3. Slowly add dry ingredients into wet ingredients to form batter 4. Pour batter into greased baking pan 5. Bake in pre-heated oven at 350F for 50-60 minutes 6. Let rest out of oven for 60 minutes before removing

Did you know you can make mochi with butter? We didn't either, but the result is a game-changer! 🔥 Ingredients: - SCS Salted Butter 20g - Glutinous rice flour 180g - Water 200g - White sugar 45g - Syrup of your choice 25g Instructions: 1. Mix all the ingredients together in a pan. 2. Heat on low and stir till sticky. 3. Spread potato starch on a board and knead the mochi on it. 4. Cut and roll it into a ball (add more potato starch if too sticky). 5. Give it a try and let us know what you think