Cinnamon Toast Crunch Butter Mochi

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
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At a glance

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



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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