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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I'll be in Hawaii in 5 days. I can't wait. So, I've decided to make some traditional Hawaiian desserts this week. I got this recipe from a Hawaiian desserts cookbook Mochi is cool. I've had it for dessert at Japanese restaurants with Ice Cream inside. Read more . This recipe is more like a chewy brownie thing. I really really like it. The milk measurements are approximate because what it says in the cookbook and what i found in the store were different. It doesn't have to be exact, and you'll see why. The rest of the recipe is exactly the same as the cookbook. Ingredients:
4c mochiko (sweet rice flour) |
1/2c butter |
3c sugar |
4 eggs |
3t baking powder |
1 (approx 12 oz) can coconut milk |
1 (approx 13 oz) can evaporated milk |
2t vanilla |
Directions:
1. Using an electric mixer, beat butter and sugar. Add eggs and mix well.
2. Add water to coconut to make 2 cups of liquid.
3. Add water to evaporated milk to make 2 cups of liquid.
4. Put all the milk(s), mochiko, baking powder and vanilla into the creamed mixture and mix well.
5. Por batter into greased and floured 9x13 pan.
6. Bake at 350 degrees F for 1 hour.
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