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#1
09-24-2007, 06:46 PM
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 Ok for the bakers out there. BUTTER MOCHI 4 cups (20 oz box) mochiko 3 cups sugar 3 tsp baking powder 5 eggs, beaten 3 cups milk 1/2 cup melted butter or margarine 1 can (12 oz) coconut milk 2 tsp vanilla Preheat oven to 350°. In a large bowl, combine dry ingredients. In a separate bowl, mix remaining ingredients. Slowly add egg mixture to dry ingredients. Mix well. Pour into a well-greased 9x13-inch pan. Bake for 1 hour. To make mochi crispy, turn oven off after 1 hour and leave mochi in oven for another 10 minutes. or BIBINGKA 2 1/2 lb mochi rice (5 1/2 cups) 5 1/2 cups water 1 can (12 oz) frozen coconut milk, thawed 1 lb dark brown sugar Banana leaves In a rice cooker or large saucepan, rinse rice; drain. Add water and cook rice. In a saucepan, combine coconut milk and 1 1/4 cups of brown sugar. Cook over medium heat for about 20 minutes, stirring constantly, until the mixture thickens. Wilt banana leaves over low heat on electric surface unit; line a 13x9x2-inch baking pan. Preheat oven to 350°. Put cooked rice into a large bowl. Reserving 1/2 cup of the coconut milk mixture, stir remainder and the remaining brown sugar into hot rice; mix well. Put into prepared pan. Pour the reserved 1/2 cup coconut milk mixture over rice. Bake for 20 minutes, then broil for 5 minutes to brown top. Cut into small pieces. Makes 45 servings. May omit banana leaves. or HAUPIA COCONUT MOCHI 2 lbs mochiko 2 1/2 cups sugar 1/2 cup powdered milk 2 pkgs haupia mix 8 Tbsp butter 4 Tbsp margarine 6 cups water 1 cup chopped macadamia nuts 1/2 cup shredded sweetened coconut Potato starch or cornstarch to dust Preheat oven to 375°. Grease a 9x13-inch pan. Cream butter, margarine and sugar in a large mixing bowl. Add mochiko, haupia mix and powdered milk. Slowly add water to mixture. Mix until batter is smooth. Add nuts and coconut. Mix. Pour batter into prepared pan. Bake for 1 hour. Remove from oven and cool completely. Cut. Dust pieces of mochi with potato starch or cornstarch.
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topgun_G35 wife~ 
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