Fruity Pebbles Butter Mochi

Name: Fruity Pebbles Butter Mochi
Yield: 12 mochi bars

Apr 22, 2023 · in Desserts

I love that the tradition of mochi spans across multiple Asian regions and I thought why not bastardize that tradition by incorporating the sweet processed goodness of Fruity Pebbles into Hawaiian Butter Mochi 😆 I'm always interested in incorporating nostalgic, American icons like childhood cereal into the rich Asian flavors and textures so this felt like the perfect pairing. This one bowl batter makes it easy for this mochi to come together, where cereal milk and coconut milk are the base for the mochi batter. It's topped with a sweet and savory Fruity Pebble crumble thats drizzled on top before everything is baked to chewy, crunchy perfection. The best part about this recipe is that you can use any cereal in place of Fruity Pebbles. Try your favorite childhood cereal and go wild with this recipe :)

–Frankie

Yield

12 mochi bars

Time

1 hour 15 minutes

Ingredients

2 cups milk or non-dairy milk

5 cups Fruity Pebbles Cereal (or any cereal of your choice!)

8 tablespoons unsalted butter (divided in half)

2 eggs

1 cup coconut milk

2 teaspoons maple syrup (or honey)

1 teaspoon vanilla extract

2 1/2 cups Mochiko sweet rice flour

1 cup plus 2 teaspoons granulated sugar

1 teaspoon baking powder

1 teaspoon kosher salt (divided in half)

Preparation

Soak cereal

In a medium mixing bowl, combine the 2 cups milk or nondairy milk with 2 cups of cereal. Let soak for at least 1 hour or up to overnight, covered in the fridge. Strain the milk through a fine-mesh metal sieve to get 1 cup of cereal milk.

Brown butter

Heat a small saucepan over medium heat. Add 4 tablespoons of the butter and stir frequently as it starts to melt and bubble. Look for little brown specks to start to appear and the color to change from yellow to a light amber, 3 to 5 minutes. Once it’s lightly browned, remove from the heat and transfer to a heatproof container to cool.

Brown butter

Preheat the oven to 350°F. Grease a 9-inch square baking pan or cake pan. In a large mixing bowl, whisk together the eggs, 1 cup of cereal milk, coconut milk, maple syrup, and vanilla until smooth. Add in the Mochiko rice flour, 1 cup of the granulated sugar, baking powder, and 1/2 teaspoon of the kosher salt and whisk until it becomes a smooth batter. Pour in the browned butter and continue to mix until incorporated. Pour the batter into the prepared pan.

Crumble, bake, and serve

In a bowl, crush the remaining 3 cups of cereal with your hands. Melt the remaining 4 tablespoons butter, then pour it onto the crushed cereal. Mix in the remaining 2 teaspoons of sugar and 1/2 teaspoon salt. Top the batter evenly with the crushed cereal mixture.

Bake for 1 hour. You’ll know when it’s done if you stick a chopstick in it and it comes out clean. Cool completely (about 30 minutes or so) then cut into squares, sprinkle with some powdered sugar and flaky salt if you wish, and serve. Store covered and enjoy within 3 days.