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I have been tinkering with my favorite Hapa recipe of Butter Mochi. You can read about this dessert in my earlier post in order to gain some history and info about it. Some common variations include adding shredded coconut, anko, or chocolate. I decided to make a batch of butter mochi for my coworkers to try, since one of my coworkers wanted to try it after seeing my picture of my last batch. For fun, I drew inspiration from confetti cake. If you've never heard of confetti cake, or "funfetti cake," its pretty much a white cake livened up with sprinkles that melt into the cake batter and produce little spots of color. Usually it's just a prepackaged mix, which isn't necessarily bad but it can't hold a candle to homemade cake batter. Very popular here in America for little kid's birthday parties, it's pretty nostalgic for a certain generation.Anyways, I decided to try and make confetti butter mochi! I also added in some shredded coconut and christened it Confetti Coconut Cake! The sprinkles don't really add much as far as flavor, it's merely aesthetics.
Confetti Coconut Cake
1 stick of butter, melted and cooled (1/2 cup) or margarine
1 lbs box of mochiko (3 cups)
1 12-13oz can of coconut milk
3 cups sugar
1/2 tbs vanilla extract
5 eggs
1 cup of shredded coconut
1/2 cup of rainbow sprinkles
Preheart oven to 375 degrees F. Mix all the ingredients together except the sprinkles. After everything else is well incorporated, quickly mix in the sprinkles. The reason for this is you don't want the sprinkles to start bleeding their color into the batter and turning it all sorts of funny colors. You want the sprinkles to melt in little color bursts in the batter, not mixed. After this, pour into 9x13 inch pan sprayed with PAM. Bake for 1hr at 375 degrees F or until toothpick comes out clean. Cut into squares after letting it cool slightly.
I like my butter mochi warm. There are variations of the recipe that include milk, but I like the fact that my version is wheat, gluten, and even dairy free by using margarine.
See Also:
Hapa Food: Butter Mochi
Hi! This looks delicious and I was wondering what would happen if I chose to leave out the 1 cup of shredded coconut. I want to make this for someone who doesn't like shredded coconut.
ReplyDeleteThanks!
Oh it would be no problem at all! Just sprinkles would work great.
DeleteIf you buy the dessicated coconut, you can color that before mixing it into your batter. Then you could leave out the sprinkles. (or not)
ReplyDeleteAbsolutely you could try that, but it would certainly be a lot more work. The food coloring you mixed the coconut in would have to be completely dry before you mixed it in. You'd have to separate out say, 6 different portions, dye them each separately, and let them air dry or stick them into the oven to make sure they are dry.
DeleteAlso, the sprinkles have the advantage of slowly dissolving into the batter, allowing you to mix them in without turning your batter a disgusting color by leeching their color too fast. Obviously if you mix it too much and too long, you will accomplish this, but it takes a bit. I am not sure how dyed coconut would fare even if we completely dry it; the food coloring might still bleed into the batter much faster and ruin the funfetti effect.
It is definitely worth playing around with, to see if that idea would work, but I'm definitely too lazy with sprinkles being so convenient lol. :D
I live in vegas and cant find mochiko... is there anything else I can use?
ReplyDeleteCheck walgreens or cvs, there are quite a few that carry mochiko flour.:)especially around craig road area
DeleteUnfortunately there isn't a lot of substitutes. You can see if you can find sweet rice flour, which is the same as mochiko. Regular rice flour is not the same and might produce unwanted results.
DeleteMost grocery stores around here carry it in their Asian section.
Okay thanks guys... ill try that! Ive been seriously craving butter mochi for months lol:)
Deletethey also carry portugese sausage, poi and
ReplyDeletekalua pig!!! hope that helps!!
What is the icing?
ReplyDeleteThere's actually no icing on this.
Deletealoha did you frost this, with what recipe? and have you made this recipe for cupcakes? my son wants confetti cupcakes for his preschool pals but must be nut-free and coconut-free.
ReplyDeletemahalo!
No, this was not iced/frosted. If you wanted to bake this into a muffin tin I would just reduce the baking time by a couple of minutes, however this recipe has coconut milk in it as well as coconut so this recipe would not work. This also would not have the texture of a normal cupcake, but it would be chewy. I would recommend a more traditional cupcake recipe like http://www.crazyforcrust.com/2014/02/perfect-funfetti-cupcakes/
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