Ono Butter Mochi

"Very very fattening and filling, but oh so good, it's difficult to pass on a slice, reminds me of Hawai'i. The recipe is similar to the Phillippine Bibingka. Keep the recipe as is; however, instead of..." See more using 3 cups of milk, use a can of coconut milk and a can of evaporated milk and minus the coconut flakes. Custardy, creamy, and aromatic. The Chinese also have a similar recipe called "gau.""

"Sooo GOOD! As we say here in Hawaii, "Broke da mouth!" Only thing I changed - Bake for about 50 minutes, then put foil over the edges and bake another 20-25 minutes. This way the center becomes mor..." See moree golden brown colored and crispy on top. (FYI, normally toward the center under the crispy coconut, the top will have a layer of "squooshy goodness", don't worry it IS cooked! Blame it on the butter..hehe. YUM!) Ohh and yes, I love it better on the 2nd day, but that's just a matter of personal preference I know others that like it fresh!"

"i didn't have whole milk so i used 1% and it still came out amazing, i don't know if it would have made very much difference in taste if i had gone with whole anyway. i know this place that makes it a..." See morend guaranteed they must either use whole milk or half&half and this tastes exactly the same. i didn't use the coconut either, i don't know how that would have been but i've never had it with before. when it's done baking, there's all this butter on top, but you leave it alone and it soaks back into the mochi, but i blotted mine and it still was fine. i think you have to fully let it cool so that the butter resolidifies. i can't wait to try it in muffin cups because the edges are the best part. edit! do NOT omit the last egg (put four eggs instead of five). I only had four but decided to go ahead anyway and it was TERRIBLE. the flavor was the same but the texture just wasn't there. it turned out mushy and not chewy at all."