The NYT published a recipe for butter mochi this summer that sounded so good, I was determined to make it even though then I didn’t yet have a subscription to the Food section. It was only last month, when an annual subscription went on half-price, that I finally succumbed. It’s actually even better than I’d hoped.
Turns out that at the time, I found the perfect free recipe here at Bigger, Bolder Baking. And as this is something I’ve never eaten before or even knew of the concept before the Times’ feature, I decided to go straight with the recipe instead of trying anything new. It turned out *fantastic*.
Not much of a hurdle, but I found out pretty quickly that the required sweet rice flour wasn’t available at my large local grocery stores (Publix, Winn-Dixie, and Piggly Wiggly). I went to an Asian grocery, though, and they had a nice stock of this Koda Farms Mochiko.
Ingredients needed: whole milk // coconut milk // eggs // sweet rice flour // sugar // butter // baking powder // vanilla extract
I’m not going to repost the recipe here in text, as I did follow it exactly, but again, it can be found here. The steps were easy enough. Preheat the oven to 350*, mix all ingredients:
Pour into a 9×13 — here, I made things easy on myself and lined the pan with parchment paper
Inverted into a larger pan
Wishing I’d taken a more glam picture, but we really dove in. The texture here is different — not jello but somewhat wiggly, dense but not brick-like. Huge plus: okay for Passover if rice is a food your family includes. Really just terrific — buttery and sweet, not at all cakey and interesting enough taste and texture-wise. We all loved it, including the grandparents. 10/10 would make again.
BTW, I put tons of my own recipes here at the Recipe page, and I’m going to be adding a section: OPRIMATTOOTR (other people’s recipes I make all the time or otherwise totally recommend), haha!