Citrusy Butter Mochi
Discovering Butter Mochi with Citrusy Twist
I didn’t know about Butter Mochi until I lived in Hawaii.
To be honest, I hesitated to try it at first, but I instantly fell in love after one bite. It’s much different from the mochi I knew, buttery yet so delicious.
Today’s creation features citrus peels as a topping on Butter Mochi, taking this soft, chewy goodie to another level. The citrus peels I used are called Kawachi Banakan. They are similar to grapefruit and lemon, yet have a much sweeter taste, making them perfect for baking cakes.
If you like mochi and citrusy desserts, try this recipe. It’s a delightful blend of traditional Hawaiian Butter Mochi with a fresh, citrusy twist.
RECIPE
Servings: 8x8 cake
Time: 70 min
Ingredients:
4 oz butter
1/2 cup sugar
3 tbsp condensed milk
1 cup coconut milk
3 eggs
1 cup mochiko (glutinous sweet rice flour)
1 tsp baking powder
citrus peel (preferably Kawachi Banakan)
1/4 cup citrus juice (lemon or yuzu)
Instructions:
Preheat the oven to 350°F (175°C).
Prepare an 8x8 inch pan by greasing it with butter.
In a bowl, mix the melted butter, sugar, coconut milk, and condensed milk until well combined.
Add the eggs and citrus juice to the mixture, stirring until smooth.
Gradually add the Mochiko, baking powder, and citrus peel, mixing until the batter is well blended.
Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the Butter Mochi cool before cutting it into squares.
