Butter Mochi

cooking.nytimes.com

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

cooking.nytimes.com/recipes/1022347-butter-mochi

subheading: FOR THE MOCHI:

6 tablespoons/84 grams unsalted butter, melted and cooled, plus more for greasing the pan

3 cups/453 grams mochiko (sweet rice flour), like Blue Star brand

2 teaspoons baking powder

½ teaspoon fine sea salt

4 large eggs

2 cups/416 grams granulated sugar

2 (13.5-ounce) cans unsweetened coconut milk (scant 3½ cups)

1 tablespoon pure vanilla extract

subheading: FOR THE PASSION FRUIT GLAZE (OPTIONAL):

1½ packed cups/219 grams confectioners’ sugar

2 to 4 tablespoons passion fruit pulp or purée (see Tip)

Pink or red food coloring (optional)

Directions at cooking.nytimes.com

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