Best Baked Mochi Recipes

BAKED BUTTER MOCHI CUPS TOPPED WITH HAUPIA PUDDING

Steps:

• For the cups: Preheat the oven to 350 degrees F. Prepare two cupcake pans with cupcake liners.
• In a stand mixer fitted with a paddle attachment, mix the sugar, flour and baking powder at medium speed. Then add the milk, eggs, butter and coconut milk, and mix until smooth.
• Fill the cupcake liners to the top. Bake until golden brown, 45 minutes to 1 hour. Set aside to cool.
• For the pudding: Mix the sugar, cornstarch and salt in mixer at medium speed. Then slowly add coconut milk and mix until smooth. Transfer the mixture to a small pot, and cook on the stovetop over medium heat until thickened, 3 to 5 minutes. Cool and set aside.
• To assemble, add a dollop of the cooled haupia pudding on top of the cooled butter mochi cups. Then it's ready to be served. Enjoy!

BAKED MOCHI

Steps:

• Place frozen coconut milk in a glass mixing bowl and cook in microwave oven for three minutes.
• Break apart any frozen chunks and continue to cook one to three minutes longer, or till thawed.
• Add water and brown sugar; mix well.
• Stir in mochiko and baking soda; mix until smooth.
• Pour into buttered 8 inch square baking dish and cook 15 minutes, rotating dish a quarter turn every three minutes (if not turnable).

BAKED MOCHI MOCHI DONUTS

Steps:

• 1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a donut baking pan (you will need 12 donut wells). 2. Whisk together the beaten eggs, honey, and milk until well mixed. Then whisk in the mochiko and baking powder until combined. Finally, whisk in the butter. Pour the batter into a donut baking pan (12 donuts). 3. Bake the donuts for 20 minutes. Remove from the oven and let cool slightly. Gently run a butter knife around the edges of each donut to loosen them in the pan, then turn them out onto a cooling rack. Top the donuts as desired (confectioners' sugar, glaze, drizzled melted chocolate, etc.). Donuts can be served warm or cool.

BAKED BUTTER MOCHI CUPS TOPPED WITH HAUPIA PUDDING

Steps:

• Special equipment: Two 12-cup cupcake pans; Cupcake linersFor the cups: Preheat the oven to 350 degrees F. Prepare two cupcake pans with cupcake liners.In a stand mixer fitted with a paddle attachment, mix the sugar, flour and baking powder at medium speed. Then add the milk, eggs, butter and coconut milk, and mix until smooth.Fill the cupcake liners to the top. Bake until golden brown, 45 minutes to 1 hour. Set aside to cool.For the pudding: Mix the sugar, cornstarch and salt in mixer at medium speed. Then slowly add coconut milk and mix until smooth. Transfer the mixture to a small pot, and cook on the stovetop over medium heat until thickened, 3 to 5 minutes. Cool and set aside.To assemble, add a dollop of the cooled haupia pudding on top of the cooled butter mochi cups. Then it's ready to be served. Enjoy!
• Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.