mk
Have you heard of this? Have you had it?
Can I try to describe it to you? Gooey-chewy-coconutty-buttery-with little bits of salt ? See that pic up there? Yep it tastes like that.
Now: Do my kids or husband like it? Will they try it? No.
Seriously. I’m going to have to share this or eat it all.
So: what the f*%ck is up with the world these days? I don’t even want to go there, but it just seems like something is off and missing in the heart of humanity.
Everywhere.
It’s almost as if humanity has to experience a “side of the road” moment to pull their sh&t together. In south Florida, those happen for us yearly. We kind of band together when there is a hurricane nearby, and we aid each other where and when we can. Got extra plywood? Here ya go. Joe still has some gas on the corner, and Publix off southern still has bread in stock… people help each other out to prep and, afterward, your neighborhood is basically a family.
But: most of the world doesn’t go through that on a seasonal basis, so- maybe they grow cold and weary of society, social media and the falsehood it sells, and the inadequacy it instills. Anyway, I can’t fix it. I can just do my best to be a good person and give people hope that there is more that what there is , more than what we know.
Back to mochi because you’re here for the food, right? I’m here for the vent.  And the food for you. Otherwise, why would I bother making the recipe, taking the picture, uploading the picture, sitting down to write and publish and share… I do it for YOU, behind  the phone or the screen, wondering what the hell butter mochi is, and why some girl is going on about hurricanes and humanity … in a food blog?! …… and just get to the dang recipe already.
Right? Right.
Tell me I’m wrong.
Make it make sense.
I almost forgot: day 4 of #onehappy project: I was really happy earlier and probably had a list of happy things and good parts of today. But there was some daunting and disheartening words spoken so it’s hard right now. I’m thinking as I type.
Oh! There was a lady in a pink convertible, probably in her mid 60’s . I rolled down my window and told her she was so cool and I wanted to be like her when I grew up, it made her day, and, now that I think of it, it was definitely the “one happy” part of today.
I got a new phone, and had a breakfast date with the hubs, that was great, too… but the lady in the pink car brought that unexpected joy. You know the unexpected joy that comes from giving other people a smile? that’s the stuff. That’s the one happy we get to do.
P.S.
Butter mochi is wonderful.
Butter Mochi
Ingredients
- Unsalted butter or vegetable oil for coating the pan
- 3/4 stick butter
- 1 pound mochiko flour also known as sweet or glutinous rice flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups milk 1%
- 4 large eggs
- 1 TBS vanilla extract
- 1 about 13.5-ounce can unsweetened coconut milk
- 1/2 cup unsweetened shredded coconut
- A few pinches of flaky salt
Instructions
- heat the oven to 350°F. Coat a 9x13-inch baking pan with butter or oil.
- Place 1 pound mochiko, 2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Place 2 cups milk, 4 large eggs, and 2 teaspoons vanilla extract in a medium bowl and whisk to combine.
- Pour the wet ingredients into the dry ingredients and, with a wooden spoon, stir until well combined. Add the melted butter and 1 can coconut milk and mix until fully incorporated and smooth.
- pour the mixture into the prepared pan
- Evenly sprinkle 1/2 cup shredded coconut on top and flaked salt, if desired
- Bake until the mochi is set and golden brown on top, 60 to 70 minutes.
- Slice into rectangles
Notes
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