How To Make Butter Mochi | Genevieve Ko | NYT Cooking
ฝัง
- เผยแพร่เมื่อ 2 มิ.ย. 2022
- Genevieve Ko is in the studio kitchen showing us how to make Butter Mochi, a big-batch dessert that’s as comforting as cake and as fun as bar cookies (which means it’s always a hit at parties). Butter mochi gets its distinct marshmallow-like softness from mochiko, a sweet rice flour. This version uses coconut milk for a rich and subtly nutty taste.
Get the recipe: nyti.ms/3xdKLKz
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I've made this literally FOUR TIMES and it's truly amazing. I love it.
Food doubling as (canvas) art. Looks so lovely. Will try this recipe. Thanks!
Yay! I’ve been waiting for this video for a year. It looks like such a fun and delicious dessert to make. Mochiko! 😁
The edge of this mochi is delicious 😋
Looks amazing !!!!
Filipinos have a version of this called Bibinka and it’s really good
So cool! Hawaii has a rich Asian population and it’s great to see the fusion that comes with it, using Hawaiian ingredients as well!
Yes to butter mochi! I'm always surprised it's not sold in more places, chewy desserts are just so fun! (Just means I get to make more at home!)
This looks delicious 🤤🤌🏾
I can't find mochiko flour in my grocery stores anymore :( can I use any brand of glutinous rice flour for this recipe?
🌺🌺🌺🌺
Skip the glaze for the authentic dessert. Salted butter or a pinch of salt for balance too
This was a great recipe but made some tweaks i didn't have flour but i did have ground beef. i added some onions instead of eggs and butter and I added taco seasoning instead of sugar. I mixed and baked it and served in taco shells. My wife never liked mochi, but when i make them this way she asks for them all the time!!!
@@wanderabout2335wtf
Fuck that looks amazing
This was a great recipe but made some tweaks i didn't have flour but i did have ground beef. i added some onions instead of eggs and butter and I added taco seasoning instead of sugar. I mixed and baked it and served in taco shells. My wife never liked mochi, but when i make them this way she asks for them all the time!!!
You had me in the first half 😂
Best eaten the day it’s made and once made don’t cover it. Will lose a bit of the crunchy top. Lilikoi glaze was 👍🏼
Most mochi is steamed. I wonder if you can steam this recipe as well for a different texture.
i grew up in hawaii and know butter mochi. i also know of lilikoi (passion fruit). but i've NEVER heard of butter mochi with a passion fruit glaze. also, i'm surprised you didn't give a shout out to hawaii.
She DID 😀
It was written in the upper left hand corner while she was talking.
You need to add the ingredients weight to the video and video description.
They want you to pay for NYT Food for the recipe.
i gotchu. 453 grams mochiko, 84 grams butter, 416 grams granulated sugar, two 13.5 oz cans coconut milk, 2 tsp baking powder, 1/2 tsp fine salt, 4 large eggs, 1 tbs vanilla
glaze: 2-4 tbs fruit pulp or purée, 219 grams confectioners sugar
First!
6:30 Speak for yourself.
Foolish oppossum stopped running
Thanks for choosing laziness over the planet. Your bloody forebakers were very good at unmolding shit without extra waste aka parchment paper.
geez calm down greta
@@BetZeBait nah I'm good, Karen
@@BetZeBait this chick like the majority of chefs is not a good role model and as a steward of the planet I'll speak out against poor, sloppy and lazy habits until I die.
Go away
Paper composts really easily