Gaaahhhh [wipes drool off keyboard] this verges on cruel and unusual punishment.
In Austin we have nearly no issei nissei sansei here. The Korean groceries have some mochi but it’s all packaged, frozen. I had some of their mugwort mochi for xmas, a gift from a friend.
Oh sure–I don’t doubt it for a minute.
Of course Zojirushi has one. And of course, it’s a steep price for a single-purpose machine.
Butter mochi is a whole different thing, not Japanese as far as I can tell, and also amazing. My favorite recipe was from the now defunct lucky peach magazine. It is one of my recipes in heavy rotation.
4c. Mochiko (koda farms brand only)
3 tsp. Baking powder
2c unbleached cane sugar
1c light brown cane sugar
1 stick butter melted and cooled
4 large eggs
1 can coconut milk- get something Thai, shake the can real well before opening
1 can evaporated milk
1 tsp. Vanilla extract
1 tsp. Almond extract
Coconut flakes (sweetene preferred) to top.
Mix everything but the coconut flakes together, pour into a 9x13 pyrex dish, top with coconut, bake at 350 for 55 minutes or so.
