New Year’s Day Mochi

New Year's Day Mochi - Celebration du Jour | thecelebrationdujour.com

Happy New Year! What better way to start off 2016 than with some good luck? And what better way to get that luck than in the form of food?

New Year's Day Mochi - Celebration du Jour | thecelebrationdujour.com

While my Pennsylvania Dutch friends will be eating their pork and sauerkraut, I’ll be snacking on butter mochi! As seen in my Tropical Christmas post, butter mochi is a cake-like dessert derived from Japanese rice cakes. My family’s tradition was to eat this dessert on New Year’s Day, in hopes that it would bring us good luck in the new year.

Think of butter mochi as a combination of a cake and custard. Smooth like a custard, yet dense enough to cut into snackable pieces. Biting into the treat, you’ll taste the vanilla, milky flavors with the perfect hint of coconut; just enough to add a Hawaiian twist to this Japanese dish (although, other ingredients besides coconut can be added). Being that mochiko flour is finely grounded glutinous rice, butter mochi is gluten free. Also, this treat got its name from its star ingredient, butter. Therefore, this buttery treat would be the ideal snack to mend our NYE celebrators.

Today, go ahead and eat your pork and sauerkraut or any other “lucky” dishes, but be sure to save room for butter mochi!

New Year's Day Mochi - Celebration du Jour | thecelebrationdujour.com

Butter Mochi

Ingredients
• 1 lb. mochiko flour
• 3 cups sugar
• 2 tsp. baking powder
• 1 12 oz. can evaporated milk
• 1 14 oz. can coconut milk
• 4 eggs
• 2 tsp. vanilla
• 1 stick of
butter (melted)
• 1 cup sweetened, flaked coconut

Directions
1. Preheat oven to 350°F and grease a 13x9x2″ baking dish.
2. In a large bowl, sift together mochiko, sugar, and baking powder.
3. In a medium bowl, whisk together evaporated milk, coconut milk, eggs, and vanilla.
4. Combine dry and wet ingredients – stir in melted butter.
5. Pour into baking dish – sprinkle half a cup of flaked coconut on top.
6. Bake for 45-60 minutes until golden brown.
7. Cool for at least 2 hours before cutting – garnish with remaining flaked coconut.

Tips: Finding mochiko in your average grocery store may be difficult. I purchased mine here. Butter mochi is best the day it’s baked because of its crispiness. If you cannot finish this dessert in the same day, keep in a sealed container.

Enjoy your Hawaiian treat! Hau’oli Makahiki Hou!

Did you enjoy your butter mochi? What “lucky” foods do you eat on New Year’s Day? Please do share!

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