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Details
All natural powder mix. Bake only once! Makes 8 X 8 pan. Gluten free. Hawaii's favorite island dessert. All natural. Note: Any brown specks present are natural coconut fibers. Sodium Caseinate is a milk derivative classified as a non-dairy product and is not a source of lactose. Website: www.hawaiisbesthawaiianhaupia.com. Bake once and enjoy this dessert with a layer of custard on the top and a layer of Butter Mochi on the bottom! Layer of custard and butter mochi will separate when baked! Made in Hawaii.
Ingredients
Sweet Rice Flour, Cane Sugar, Cocoa Powder, Coconut Powder, Baking Powder, Cornstarch, Maltodextrin (from Corn), Sodium Caseinate, Vanilla Powder (Dextrose & Vanilla Bean Extractives).
Directions
Refrigerate after use. Storage: Store Custard Butter Mochi Dry Mix pouch (unprepared) in a cool dry place. Product is heat sensitive. Ingredient List: 1. Custard Butter Mochi Powder Mix (15 oz bag), 2. 2 cup whole milk, 3. 4 large eggs (beaten), 4. 4 tablespoons salted butter (melted). Cooking Instructions: 1. Pre-heat your oven to 350 degrees F. 2. Grease 8X8 inch baking pan. (vegetable oil spray okay). 3. In a small bowl, melt 4 tablespoons of salted butter, cool (set aside). 4. In another small bowl, beat 4 large eggs (set aside). 5. In a large bowl, whisk Butter Mochi Powder Mix (entire contents of bag) in 2 cups whole milk for approx. 10-15 seconds or until mochi batter is smooth. 6. Next, add butter & eggs to mochi batter, whisk for an additional 10-15 seconds or until mochi batter is smooth. 7. Pour mochi batter into 8X8 inch baking pan. 8. Bake for 50-60 minutes in pre-heated oven until golden brown. Be sure to place pan on middle rack in oven. 9. Cool on cooling rack (approx 1 hour), cut into squares, and serve. Enjoy! 10. Wrap leftover butter mochi in plastic wrap and refrigerate.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 108
- Total Fat 4g5%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 41mg14%
- Sodium 44mg2%
- Total Carbohydrate 15g5%
- Dietary Fiber 0g0%
- Sugars 9g
- Protein 2g
Details
All natural powder mix. Bake only once! Makes 8 X 8 pan. Gluten free. Hawaii's favorite island dessert. All natural. Note: Any brown specks present are natural coconut fibers. Sodium Caseinate is a milk derivative classified as a non-dairy product and is not a source of lactose. Website: www.hawaiisbesthawaiianhaupia.com. Bake once and enjoy this dessert with a layer of custard on the top and a layer of Butter Mochi on the bottom! Layer of custard and butter mochi will separate when baked! Made in Hawaii.
Ingredients
Sweet Rice Flour, Cane Sugar, Cocoa Powder, Coconut Powder, Baking Powder, Cornstarch, Maltodextrin (from Corn), Sodium Caseinate, Vanilla Powder (Dextrose & Vanilla Bean Extractives).
Directions
Refrigerate after use. Storage: Store Custard Butter Mochi Dry Mix pouch (unprepared) in a cool dry place. Product is heat sensitive. Ingredient List: 1. Custard Butter Mochi Powder Mix (15 oz bag), 2. 2 cup whole milk, 3. 4 large eggs (beaten), 4. 4 tablespoons salted butter (melted). Cooking Instructions: 1. Pre-heat your oven to 350 degrees F. 2. Grease 8X8 inch baking pan. (vegetable oil spray okay). 3. In a small bowl, melt 4 tablespoons of salted butter, cool (set aside). 4. In another small bowl, beat 4 large eggs (set aside). 5. In a large bowl, whisk Butter Mochi Powder Mix (entire contents of bag) in 2 cups whole milk for approx. 10-15 seconds or until mochi batter is smooth. 6. Next, add butter & eggs to mochi batter, whisk for an additional 10-15 seconds or until mochi batter is smooth. 7. Pour mochi batter into 8X8 inch baking pan. 8. Bake for 50-60 minutes in pre-heated oven until golden brown. Be sure to place pan on middle rack in oven. 9. Cool on cooling rack (approx 1 hour), cut into squares, and serve. Enjoy! 10. Wrap leftover butter mochi in plastic wrap and refrigerate.
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