Alana shares her Perfect Butter Mochi Recipe | HONEYSUCKLE Hawaiian Recipes
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5 سال پیش
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Alana Kysar helps us make
Alana Kysar helps us make delicious Hawaiian Butter Mochi for the whole family!
Check out her Book! https://amzn.to/2NsFCbm
Follow her: https://www.instagram.com/alanakysar/...
Coconut Haupia Tiramisu: Tiramisu with a Hawaiian Twist | Hone...
Garlic Shrimp Scampi: I Recreated World Famous Garlic Shrim...
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MY NEW WEBSITE: http://bit.ly/honeysucklenewblog
Instagram: Instagram: honeysuckle
Twitter: Twitter: dzunglewis
Business inquires: [email protected]
My Blue Nonstick Pans (similar): https://shopstyle.it/l/4iNz
My COLORFUL Pots: http://bit.ly/honeysucklecreuset
My Chef's Knives: http://bit.ly/2SMmfdj
My Waffle Iron: https://shopstyle.it/l/20gW
Gold Rimmed Ramekins:
Mini Food Processor: https://shopstyle.it/l/20fz
Cast Iron Skillet: http://shopstyle.it/l/BmVW
Le Creuset Pink Pot: http://shopstyle.it/l/h6GL
Marble Slab Board: http://shopstyle.it/l/h6hf
Non-stick Frying Pan: http://shopstyle.it/l/uvRN
Mini Food Processor: http://shopstyle.it/l/tSDD
Vitamix Blender: http://shopstyle.it/l/tSFm
Hot Plate Burner: http://shopstyle.it/l/jsCX
Crate and Barrel bowl: http://shopstyle.it/l/h6Gi
West Elm Gold Flatware: http://shopstyle.it/l/h6t3
My Staub: http://shopstyle.it/l/knN5
Anthropologie bowls: http://shopstyle.it/l/h6G3
My Latte Bowls: http://shopstyle.it/l/knNy
Cutting board: http://shopstyle.it/l/h6uj
KitchenAid Mixer: http://shopstyle.it/l/bZfs
Immersion Soup Blender: http://shopstyle.it/l/knOf
Le Creuset Dutch Oven: http://shopstyle.it/l/bPXm
Smeg Toaster: http://shopstyle.it/l/bPXr
Raccoon Salt Jar: http://bit.ly/2tzMFoU
Music licensed from Lullatone: lullashawn
Butter Mochi Recipe, taken from Aloha Kitchen by Alana Kysar https://amzn.to/2NsFCbm:
4 large eggs
2 tsp vanilla
2 cups skim milk
one 1-pound box Mochiko flour
2 cups sugar
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, melted
one 13 1/2-oz can coconut milk
1/2 cup unsweetened shredded coconut
a few pinches flaky salt (optional)
Preheat the oven to 350º F. Grease a 9x13 inch baking pan with butter or oil.
In a bowl, whisk together the eggs, vanilla, and milk. In another larger bowl, whisk together the mochiko, sugar, baking powder, and kosher salt. Pour the wet ingredients into the dry ingredients and, with a wooden spoon, stir until well combined. Add the melted butter and coconut milk and mix until fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle the shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of the flaky salt, if desired.
Bake until the mochi is set and golden brown on top, about 1 hour. Set the pan on a wire rack and let cool completely before slicing into rectangles using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1/4 by 2 1/2-inch pieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. Store in an airtight container at room temperature for up to 3 days.
The FRIENDLIEST Recipes for #BuzyBeez + #Momdays
New videos every week!
Mailing Address:
P.O. Box 2786
Toluca Lake, CA 91602
© 2019 Honeysuckle Catering. All Rights Reserved.
Check out her Book! https://amzn.to/2NsFCbm
Follow her: https://www.instagram.com/alanakysar/...
Coconut Haupia Tiramisu: Tiramisu with a Hawaiian Twist | Hone...
Garlic Shrimp Scampi: I Recreated World Famous Garlic Shrim...
Miso Loco Moco: Honeysuckle Makes Loco Moco with a tw...
Oahu Food Tour: Where YOU MUST EAT in Hawaii (10 incr...
SUBSCRIBE & Hit The Notification Bell ➜ http://bit.ly/honeysucklecatering
Turn ON Notifications!
Last Video:
Make sure you LIKE, COMMENT, and SUBSCRIBE to my YouTube Channel for Easy & Healthy Recipes and Inspiration!
Follow Me :)
MY NEW WEBSITE: http://bit.ly/honeysucklenewblog
Instagram: Instagram: honeysuckle
Twitter: Twitter: dzunglewis
Business inquires: [email protected]
My Blue Nonstick Pans (similar): https://shopstyle.it/l/4iNz
My COLORFUL Pots: http://bit.ly/honeysucklecreuset
My Chef's Knives: http://bit.ly/2SMmfdj
My Waffle Iron: https://shopstyle.it/l/20gW
Gold Rimmed Ramekins:
Mini Food Processor: https://shopstyle.it/l/20fz
Cast Iron Skillet: http://shopstyle.it/l/BmVW
Le Creuset Pink Pot: http://shopstyle.it/l/h6GL
Marble Slab Board: http://shopstyle.it/l/h6hf
Non-stick Frying Pan: http://shopstyle.it/l/uvRN
Mini Food Processor: http://shopstyle.it/l/tSDD
Vitamix Blender: http://shopstyle.it/l/tSFm
Hot Plate Burner: http://shopstyle.it/l/jsCX
Crate and Barrel bowl: http://shopstyle.it/l/h6Gi
West Elm Gold Flatware: http://shopstyle.it/l/h6t3
My Staub: http://shopstyle.it/l/knN5
Anthropologie bowls: http://shopstyle.it/l/h6G3
My Latte Bowls: http://shopstyle.it/l/knNy
Cutting board: http://shopstyle.it/l/h6uj
KitchenAid Mixer: http://shopstyle.it/l/bZfs
Immersion Soup Blender: http://shopstyle.it/l/knOf
Le Creuset Dutch Oven: http://shopstyle.it/l/bPXm
Smeg Toaster: http://shopstyle.it/l/bPXr
Raccoon Salt Jar: http://bit.ly/2tzMFoU
Music licensed from Lullatone: lullashawn
Butter Mochi Recipe, taken from Aloha Kitchen by Alana Kysar https://amzn.to/2NsFCbm:
4 large eggs
2 tsp vanilla
2 cups skim milk
one 1-pound box Mochiko flour
2 cups sugar
2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, melted
one 13 1/2-oz can coconut milk
1/2 cup unsweetened shredded coconut
a few pinches flaky salt (optional)
Preheat the oven to 350º F. Grease a 9x13 inch baking pan with butter or oil.
In a bowl, whisk together the eggs, vanilla, and milk. In another larger bowl, whisk together the mochiko, sugar, baking powder, and kosher salt. Pour the wet ingredients into the dry ingredients and, with a wooden spoon, stir until well combined. Add the melted butter and coconut milk and mix until fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle the shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of the flaky salt, if desired.
Bake until the mochi is set and golden brown on top, about 1 hour. Set the pan on a wire rack and let cool completely before slicing into rectangles using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1/4 by 2 1/2-inch pieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. Store in an airtight container at room temperature for up to 3 days.
The FRIENDLIEST Recipes for #BuzyBeez + #Momdays
New videos every week!
Mailing Address:
P.O. Box 2786
Toluca Lake, CA 91602
© 2019 Honeysuckle Catering. All Rights Reserved.
5 سال پیش
در تاریخ 1398/06/03 منتشر شده
است.
177,196
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