Recipe courtesy of Dean's Drive Inn
Baked Butter Mochi Cups Topped with Haupia Pudding
- Level: Intermediate
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 281
- Total Fat
- 12
- Saturated Fat
- 9
- Carbohydrates
- 43
- Dietary Fiber
- 0
- Sugar
- 29
- Protein
- 3
- Cholesterol
- 46
- Sodium
- 84
- Total: 1 hr 35 min
- Active: 30 min
Ingredients
Mochi Cups:
3 cups sugar
2 1/3 cups sweet rice flour, such as Mochiko brand
3 teaspoons baking powder
2 cups milk, at room temperature
5 eggs
1 stick (1/4 pound) butter, at room temperature
One 12-ounce can coconut milk
Haupia Pudding:
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
One 12-ounce can coconut milk
Directions
Special equipment:
Two 12-cup cupcake pans Cupcake liners- For the cups: Preheat the oven to 350 degrees F. Prepare two cupcake pans with cupcake liners.
- In a stand mixer fitted with a paddle attachment, mix the sugar, flour and baking powder at medium speed. Then add the milk, eggs, butter and coconut milk, and mix until smooth.
- Fill the cupcake liners to the top. Bake until golden brown, 45 minutes to 1 hour. Set aside to cool.
- For the pudding: Mix the sugar, cornstarch and salt in mixer at medium speed. Then slowly add coconut milk and mix until smooth. Transfer the mixture to a small pot, and cook on the stovetop over medium heat until thickened, 3 to 5 minutes. Cool and set aside.
- To assemble, add a dollop of the cooled haupia pudding on top of the cooled butter mochi cups. Then it's ready to be served. Enjoy!