I am worried that this recipe may have been lost in the shuffle of the Korean Classics post awhile ago. And it is very important that you see this recipe. It is so good, so unusual, so interesting that you will be making it for years and years to come. For those reasons, I decided to re-post this.
For those of you who tried to make it……you understand. For those that didn’t—go now and make butter mochi.
You will need: 1/2 cup butter (softened) 3 cups of sugar 2 cups milk (whole or 2%—you need the fat) 1 can of coconut milk 1 box of Mochiko flour (In most big cities, you can find this in the Asian section of most grocery stores. In Sarasota, we had to make a special trip to the Asian market.) 1 tsp baking powder 1 tsp vanilla
1) Mix together the butter and the sugar.
2) Add the eggs, milk, vanilla, coconut milk, baking powder and Mochiko flour.
3) Bake at 350 degrees for 1 hour.
4) When you take it out of the oven, it will be crispy on top and so good.
Aaron loves it the most right out of the oven. I prefer it cold–the next day. Yummy!