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Coming Up


  • Next on 'Ono Kine Grindz:

    The Wedding Cafe, Manoa

    Recently Consumed:

    Zaney's, Downtown Honolulu
    Bob's Bar-B-Que, Kalihi
    Restaurant Yamagen, Moili'ili

    Below you will find a never ending list of restaurants that I want to visit or re-visit:

    Momomo
    Young's Fish Market
    Alan Wong's Pineapple Room
    Mediterraneo
    Cafe Sistina
    Indigo Eurasian Cuisine
    Gyu-Kaku
    Yakiniku Toraji
    Sushi Masa
    Ono Hawaiian Foods
    Rokkaku
    Tsukuneya Robata Grill

    If you would like to give me a tip on a new restaurant that is opening up, or give me a recommendation on some of your favorite restaurants, please send an e-mail to:

    onokinegrindz (at) yahoo (dot) com

    The following posts should be completed someday (!):

    New Diner's Drive In
    Pink's
    Carney's
    Warszawa
    Border Grill
    Penang Malaysian
    Chez Panisse
    Shalimar
    Zuni Cafe
    Limon
    Indonesia Restaurant
    Dragonfly
    Canteen
    Boston's North End Pizza
    Happy Inn
    Kat's Sushi
    Fritz's European Bakery
    Makino Chaya
    Singapore/Bangkok Posts
    Chin's Kahala
    Hata Restaurant
    Ebisu Catering Service
    Bubba Burgers
    The Eggberts
    Blossoming Lotus
    Hamura Saimin Stand
    Bob's Big Boy

    WHEW! I hope to have them done by year's end!

    Upcoming adventures

    2008:
    San Francisco, CA
    2/14-2/18

    Sydney, NSW, Australia
    5/23-6/01

    London, UK
    11/21-24
    Paris, France
    11/24-27
    Chicago, IL
    11/27-30
    Seoul, South Korea
    I won't be able to visit Korea this year.
    2009:
    San Francisco, CA
    New Orleans, LA
    Buenos Aires, Argentina
    Shanghai, China
    Singapore

    Hopefully, some of you can provide me with recommendations for some good eats!

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May 12, 2005

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Cheryl

looks good... just curious, how does it taste like? i doubt i've ever eaten butter mochi. does it taste more milky or buttery (seeing that there's coconut milk & butter as well)? and texture? chewy or dense? pardon my qns... contemplating making some myself actually, after that dreaded failed attempt at microwave cocoa mochi.

clare eats

Hi Reid!
Ooh this looks like fun! (I don't have a microwave so I was not able to attempt the last moochi :( )
I was wondering if mochiko is the same as glutenous rice flour?

Don't forget, your suprise should be there soon!!

clare

Reid

Hi Cheryl,

This is really dense and chewy and a bit sticky. The flavor is like custard. If I had to tell you the truth, it's like taking custard and adding mochi rice flour to it. The top gets a little crispy so this has a nice crunch to it.

Hi Clare,

Mochiko is the same as glutinous rice flour...I think.

And yes, I can't wait to see what's in store for me. =)

pinkcocoa

hiya Reid
This looks yummy. I love anything mochi :) I saw a mochi-cake recipe the other day and it's very similar to yours. Correct me if I am wrong, 1 block of butter = 1/2 cup of butter?

Samantha

Yum! That looks SO good! I am definately going to try it... I think I might even have some Mochiko flour at home. I had a question about the butter too... 1 block = 1 stick = 1/2 c.? Thanks Reid... have a great weekend!

Clinton

Alright Reid,

You made me make a copy of the recipe and forced me to make it this weekend. I have a box of mochiko which I was saving to make some chi chi dangos but I'll try your recipe instead. The picture you show looks good enough to eat. The Chinese have something similar but different called "goh" or "gau" (depending on dialect) using brown sugar and mochi which is served around the Lunar New Year timeframe. Brings back a lot of childhood memories. Thanks for the recipe.

Reid

Hi pinkcocoa,

Sorry, I shouldn't have put one BLOCK of butter, it should be one STICK of butter which is different. This is the second time that I did that, so thanks for letting me know. It is equal to 8 tablespoons or 1/2 cup. If you do make this, let me know how you like it.

Hi Samantha,

Yes, you've guessed correct. I'm quite sure that 1 block is actually more than one stick, so I'm actually way off the mark. =(

I apologize for the confusion and I've corrected the recipe.

Have a great weekend too!

Hi Clinton,

You're welcome!

If you do make this, let me know how it turns out for you. I think this tastes much different from gau. I think gau is nice, but it's much smoother and sweeter than butter mochi.

rae

my sister and i used to fight over the crunchy butter mochi corners when we were little. We'd probably still fight over it, but my mom lost her recipe and hasn't found one that replicates her old one. I'd try it myself, but the hub has nut allergies and would freak a bit with the coconut...but ya know I'm drooling looking at your butter mochi!

Jo Rutherford

I think I want to give this a shot Reid. Couple of questions first though.
1. What is the texture? Smooth or a little "caky"? The photo gives the impression of having a bit of a crumb.
2. Would it be bad to add maybe some chopped pecans or chocolate chips to the coconut topping?
3. Would it be really horrible to use salted rather than unsalted butter?
4. My butter does not come in sticks, it's a 1 lb. block. 1 lb equals 2 cups. How much is 1 stick?
5. What is the meaning of life?

opps... That last question was an accident. ;o)

Robyn

Yum!!! Butter mochi!!! I have to look for the recipe that I have to see if they're the same...

Trisha

Too funny Jo!

Reid

Hi Rae,

You know, you don't have to use coconut milk to make this. You can just use 2 cans of evaporated milk and 3/4 cup water. That should do just fine. A few of my friends can't/don't eat coconut either.

BTW...I love the crunchy bits!

Hi Jo,

Here are the answers to your questions!

1. This is like a baked custard, but because it has mochiko in it, it's a little sticky and very dense.

2. I would not add nuts to this if I were you, but you could try. I just don't think nuts go very well with mochi.

3. No it wouldn't be horrible at all. I just don't use salted butter because I don't buy it. I'm sure it wouldn't make too much difference in the finished product.

4. One stick of butter is equal to half a cup. Which would be 1/4 of what you have. =P

5. Food...seriously! And I'm not joking!

Hi Robyn,

I think most of the butter mochi recipes are the same. I think the only difference is in the amount of butter, sugar and eggs that each has. Let me know when you find it. =)

Hi Trisha,

She's a riot, isn't she?

MBS

Hey Reid:

Wouldn't you say that butter mochi is kinda similar to Filipino Bibinka? I always thought so.

Cheryl

Hmmm i always find it a hassle when diff. recipes give measurements for butter differently. That's why I printed a metric measurement conversion chart. You guys should too.. haha makes life so much easier. if you want to weigh your butter instead, then 1 stick = 112 grams, which is like Reid said, 1/4 pound, or 1/2 cup.

and boy aren't you so right Reid! Food is life! i can't imagine living life without food. I live to eat. It makes me happy!

and speaking of mochi... i was experimenting again and I mixed rose syrup with the mochiko and got lovely rose pink mochi!!! it tasted nice tooo..... but wasn't as soft as I would have liked it to be.

Reid

Hi MBS,

Yes, most definitely. I was trying to think of what it was...thanks for the reminder! =)

Hi Cheryl,

What makes it hard is that in the US we don't weigh ingredients as much as they do in the rest of the world. *sigh* I thought of weighing everything, but then I'd have to convert all my reciped. =(

Did you use the rose syrup with this recipe or with the other one? This baked one is a bit more firm, while the other one is a bit softer. With the chi chi dango recipe, if you used milk instead of water, the texture is really nice.

Allen Wong

Reid,

The mochi looks and sound absolutely delcious, as well as fattening - in a good way. :) I'll have to add this to my long list of things to do after all these exams are over.

I've seen mochiko flour in a white package with a red star in a lot of Chinese groceries. I don't know how long they sit there, though.

Jo Rutherford

::laughing:: I think you have the right idea Reid. When "Dumpling Day" was hatching my Chinese neighbors & I decided that we could end the "conflict" in Iraq by making a giant dumpling and "sling shotting" it into a massive soup pot in Iraq.

Seriously, I think every general should spend a week eating dinner with the mother of the lowest paid soldier of the other side. Wars would be a lot different.

Jo Rutherford

ok, here it is! My Butter Mochi is out of the oven and cooling. There is no way I was going to wait for it to cool completely. I gave it 10 to 15 minutes then I just HAD to check it out. Here are the results:

1. At the end of 1 hr, the top wasn't as brown as yours so I put it on broil for 2 minutes. Perfect!
2. I love pecans. I don't think there is to much of anything that can't be improved with the addition of a few nuts ESPECIALLY pecans. I put coconut over the whole, pecans over half, and chocolate chips over half of that.
3. The texture is NOT what I expected. It is rather... umm... ::hesitates and grins crookedly:: well, IT'S GLUTENOUS!
4. You didn't mention any prep for the pan so I sprayed it with pam.
5. Oh man, is this ever yummy! I can't fully taste anything yet, but after blowing my nose, I was able to get a slight whiff and taste. HEAVENLY! I took Mike a bite with both nuts & chocolate and he confirms that it is indeed delicious.

So there you have it, an unbiased opinion. Reid, you rate a "DGR". If there is anything left by the time it actually does cool, I'll refine my comments if necessary.

Jo Rutherford

One more question, when there are leftovers, do you keep them in the fridge or out?

Reid

Hi Alan,

It's not too fattening if you don't eat too many pieces of it. =) But yes, it's quite sinfully delicious.

Hi Jo,

Well, I'm glad you liked it. I'm especially surprised that you made it your own and that both you (even though you can't really taste a thing) and Mike liked the changes to made to the original. Isn't that what it's all about though? Everyone has a base recipe and people will often tailor things to suit their tastes. I do it often, and I'm glad you do too.

BTW...what's DGR?

Since this has both eggs and butter in it, you should keep it in the fridge, however, it will get very hard quickly. If you are going to eat it after it's been stored in the fridge, you should steam it first. But then again, it should be so yummy that you wouldn't have leftovers to put it in the fridge right? =P

milgwimper


Reid,
My husband and I coudnt make it to Jo's to partake in mochi *cry* It sounded so good. Instead we pulled cable Yeah what fun! *sigh* But I hope to try your recipe sometime in the summer....like in JUNE...
Oh and by chaning the recipes of things...ask Jo, I'm very bad at following recipes sometimes...^_^; but no one has died yet of my cooking, or it just hadn't been linked to me yet!

Jo,

Sorry we couldnt come over and finish the mochi dessert, next time. (pulling cables is no fun!) BUT im sure the Boys and their Dad are more than willing to polish it off!! I'll be surprised if they didn't Btw I have an benriner mandoline :>.

Jo Rutherford

::giggle:: well, there is a LITTLE bit leftover. We share with the neighbors and tomorrow we will be taking what's left to church. So, I'll leave it out of the fridge for now, but whatever comes home, I'll put in the fridge.

I have been told that the proprensity to always change a recipe is a trait of people from "The South". I happen to be from "The South" and I honestly can't think of a single recipe I have ever used that I haven't tweaked in some way shape or fashion. Not even those I have concocted on my own. It drives my "recipe" friends nuts! =oP But then, they love my cooking. Remind me to tell you about the Rebbitzen and the Potato Kugel when you are here.

You don't know what DGR means? Well, allow me to eddicate you!
D = Darned
G = Good
R = Recipe

::grin::

Jo Rutherford

YIPE! LISA! =o) Yea Reid, that is SO true! Lisa will start with a recipe for simmered tofu and end up with a cherry cobbler! She is SO bad! ::laughing::

Reid

Hi Milgwimper,

Yay! What fun...pulling cable *rolls eyes*! =P

BTW...changing recipes is fun, you get to discover all sorts of things. You also learn about your tolerance level. Especially if it doesn't turn out as expected.

Hi Jo,

=)

obachan

Oh, thanks so much for posting his recipe! I've been wanting to give it a try since I read about it.

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