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Butter Mochi

Prep
Cook
Serves 12people
Ingredients
2
cups (302 gr) mochiko flour
6
oz coconut milk
6
oz evaporated milk
1/3
cup (76 gr) unsalted butter
1
cup + 2 tbsp (225 grams) sugar
1 1/2
tsp baking powder
2
eggs, room temperature
3/4
tsp vanilla
1/4
tsp flake-style salt
Peach, nectarine, or plum slices (optional but recommended) Note: I'm sure there are other fruit options that would work, these are just the ones I tried.
Directions
1.
Butter the cupcake pan.
2.
Move your oven rack to the middle position and preheat to 350.
3.
Melt the butter, then set aside to cool.
4.
Whisk together the flour, salt, and baking powder in a medium/large mixing bowl.
5.
Gently whisk the eggs, then combine them with the coconut milk, evaporated milk, vanilla, and cooled butter.
6.
Make a well in the center of the flour mixture and slowly add the wet ingredients, whisking as you go. Mix thoroughly. Note: As far as I can tell, there doesn't seem to be much risk of over-mixing this batter.
7.
Add one generous #40 scoop of batter to each cup. Note: The batter fills about a 1/3 of the cup if you don't have the scooper. Also, a #40 is equivalent to 1.75 tablespoons if you're curious.
8.
Top each cup with a thin slice of fruit, then very lightly press the fruit into the batter just so it's settled. Note: When I pushed the fruit too far into the batter, it disappeared entirely by the time the butter mochi was done baking.
9.
Bake until golden (about 45-60 minutes). Note: Towards the end of baking, I popped one out to ensure the bottom wasn't getting too dark. Once I got a feel for the look/smell this wasn't necessary.

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