KITCHEN NOTES: eighteen (butter mochi)

this is the eighteenth installment of kitchen notes. post-it wisdom from my kitchen. a way to remind myself of the important things.

all the leftovers are gone. i’ve been trying to figure out what to make next. i’ve been feenin’ for filipino food… or just something different from what i’ve been making.

i had butter mochi for the first time last year in a long, long while. a student of mine made it for me. the first bite took me immediately back home, being in the kitchen with my mom, and the smell of cassava cake and bibingka enveloping me often. the kitchen was my favorite place to be.

i tried to make it last as long as possible–the feeling and the butter mochi. the mochi lasted three days. a good amount of time, considering i wanted to pile the mochi into my mouth when it was initially offered to me.

the feeling, on the other hand, is still going strong. the small treat reminded me of my roots. where i first fell in love with the kitchen, with cooking, with baking. it was the filipino baked treats coming out of the oven that took my heart and continue to as i grow older.

butter mochi is semi-similar to bibingka. butter mochi is not a healthy dessert, but this recipe is the most healthy i’ve found. other recipes use a ton more butter. it’s really good, but i didn’t want to give anyone a heart attack. this is tasty, smooth, melt-in-your-mouth, goodness. i dare you to only try it once.

butter mochi
printable recipe – barely adapted from coconuts and cardamom

yield 1 9×13 inch pan

1 stick unsalted butter, melted
1 lb (one box) mochiko rice flour
1 1/2 cups vanilla sugar
1 cup brown sugar
1 teaspoon baking powder
3 cups coconut milk
5 eggs, beaten

preheat oven to 350. in a large bowl, combine flour, sugars, and baking powder. add melted butter, beaten eggs, and coconut milk and mix well. pour into baking pan and bake for one hour or until the top is golden brown. remove from oven and cool completely. cut into squares, share, and eat.


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