Peanut Butter Mochi Japanese Dessert Recipes

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Cream butter and sugar together in a medium bowl.
• 3. To the evaporated milk add water to make 2 cups of liquid.
• 4. Add the liquid and the rest of the ingredients into the medium bowl and stir well till the batter is smooth.
• 5. Spray 9 x 13 pan and pour in the batter.
• 6. Bake for 1 hour. Cool and cut with a plastic knife so that the mochi won't stick.

Steps:

• Preheat oven: 350 degrees.
• Grease a 9×13 inch pyrex with butter. Get a large mixing bowl and stir together the dry ingredients.
• In a blender, add the milk and vanilla. Stir in the peanut butter and blend until you get peanut butter milk.
• Add the peanut butter milk to the dry mixture and mix thoroughly. Pour into the pan. Cover tightly with foil. Place the pan in the center of the over and bake for 45 minutes. Uncover and cool for several hours.
• When cool, use a plastic knife to cut the peanut butter mochi. Roll each piece around in some potato starch to keep from sticking to each other.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
• Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
• Whisk eggs and vanilla extract together in a small bowl.
• Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
• Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
• Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.