To avoid strong aftertastes, I use the equivalent of 2 eggs rather than 3. I used Ener-G Egg Replacer but I’m sure the oil, water, and baking powder substitute (1.5 tablespoons oil, 1.5 tablespoons water, 1 teaspoon baking powder and mix together = 1 whole egg) would work just as well to leaven the butter mochi. This last time I made it, I had no eggs in my refrigerator and an egg substitute worked perfectly. If one doesn’t want to use coconut, then substitute with two cans of non-fat evaporated milk (NOT the thick sweetened condensed milk) or other equivalent dairy substitute.Įgg makes the butter mochi airy and you will see that it looks puffy toward the end of the baking time in the oven. Native Forest produces an Organic Coconut Milk, you can find the allergen table on Edwards & Son’s website. I personally like using the reduced fat coconut milk from Trader Joe’s (as discussed in another post, call Trader Joe’s to check about your family’s allergens before using). If coconut is not an allergen concern, then use the canned coconut milks. I am very happy with this lightened up recipe that tastes like a treat. How would it taste with half the sugar? How would it taste with 4 eggs, with 3 eggs? Can I get away with less butter? I’ve tried using as little as 2 tablespoons which is okay but 4 tablespoons is just enough for a wonderful aroma and a crispy crust when eaten while still warm and fresh from the oven. Instead of using any coconut milk, I use fat-free evaporated milk. #Hawaiian butter mochi freeInstead of using two cans of coconut milk, I use fat free coconut milk. 5 eggs, 1 stick of butter, 2 1/2 cups of sugar, 1 cup shredded coconut, all of which are super rich for 24 servings! So through the years I’ve made many variations of butter mochi. Most traditional butter mochi recipes involve coconut milk, whole milk. Beautiful Better for you Butter Mochi, made with eggs Making it healthier: I decided to try making butter mochi many years ago because my mother in law loves it and now my children enjoy it too. Butter mochi is a Hawaiian style dessert made with sweet glutinous rice flour baked with coconut milk or cow’s milk, eggs, butter, and coconut. I don’t recall eating butter mochi as a child but grew to love it while spending time with Japanese-American friends who were from Hawaii. □ As I flip through the cookbook, part of me longs for a record of recipes from my mom and dad, my aunts, and my grandmother and that longing inspires me to I continue on with my project to write recipes for my children, which I happily share with my Nut Free Wok readers. I did do a double take and chuckled when I read “Garbage Cookies,” “Sex in a Pan”, such creative recipe names. I love cookbooks with recipes by everyone’s grandmother and auntie, showcasing traditional and everyday recipes such as malasadas, pork adobo, and laulau. During one of our trips to Hawaii, I bought a fundraiser cookbook, 50th Anniversary Best of Our Favorite Recipes published by the Maui Association for Family and Community Education.
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