Lastly, take a fork and swirl the chocolate later into the peanut butter layer by gently dragging the fork from side to side across the whole dish. Chill for at least one hour before cutting it with a …
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The secret is the evaporated milk. Mix well with a power mixer. Always the best recipes, ever since they came on little index cards. This is a solid butter mochi recipe. Nice and soft, with faint coconut taste. Not burnt on the edges like the recipes with too much butter.
Preheat electric oven to 350°F. Grease a 13 x 9 x 2-inch pan or two 8 x 8 x 2-inch pans. In a large bowl, combine mochiko, sugar, and baking powder. Add remaining ingredients and mix well with a wire whisk. Pour into prepared pan (s) and bake for 50 to 60 minutes then let cool. Makes 24 servings.
DIRECTIONS Mix mochiko and sugar in a bowl. Add water and mix thoroughly. (will be watery). Put in a microwaveable dish. Cover with plastic wrap. Microwave on high for 4 minutes. Take off plastic wrap. Opt. Dust with katakuriko or kinako to prevent mochi from sticking everywhere.
Mochi can come in all shapes and sizes. For this low carb hack, I chose mochi balls that had the least amount of ingredients. They have 5 basic ingredients; sweet rice, rice starch, water, salt, and tapioca. This also means they are vegan, gluten free, dairy free, and bulletproof.