Cinnamon Toast Crunch Butter Mochi

Name: Cinnamon Toast Crunch Butter Mochi
Yield: 6 servings

Sep 15, 2020 · in Desserts

A butter mochi recipe adapted from Alana Kysar’s delicious Hawaiian cookbook “Aloha Kitchen.” This sweet snack is an homage to my midwest childhood obsession of eating Cinnamon Toast Crunch before school, paired with memories of Chinese School lunch breaks where Asian mom’s would bring us Pyrex pans full nian gao and butter mochi. I love that this dish is a collection of food memories and cultures, from baked Filipino bibingka and steamed Chinese nian gao to pounded Japanese mochi.

–Frankie

Yield

6 servings

Time

1 hour

Ingredients

Wet ingredients

2 large eggs

1 cup milk (soaked in Cinnamon Toast Crunch)

1/2 can of coconut milk

1/4 cup unsalted butter, melted

2 tsp maple syrup

1 teaspoon vanilla extract

Dry ingredients

1/2 box Mochiko sweet rice flour (or (254 g glutinous rice flour)

1 cup brown sugar

1/4 teaspoon kosher salt

1 tsp baking powder

Cinnamon Toast Crunch

Preparation

Soak milk in cereal

Soak about 2 cups of milk (this can also be a dairy-free milk) with Cinnamon Toast Crunch for at least an hour or overnight. Strain milk through sieve until you get 1 cup of liquid.

Mix wet ingredients

Preheat an oven to 350° F, then oil a baking pan or cake pan. In a large mixing bowl, whisk together eggs, soaked milk and coconut milk, maple syrup, and vanilla extract until smooth.

Mix dry ingredients

In a separate mixing bowl, mix together rice flour, brown sugar, baking powder, and salt until incorporated.

Make smooth batter

Slowly pour your bowl of dry ingredients into your bowl of wet ingredients, whisking as you pour until it becomes a smooth batter. Mix in melted butter into the batter until incorporated, then pour batter into oiled pan.