A dairy free Butter Mochi flavored with Lanka (Jackfruit).
This Butter Mochi has two parts. You need to make a Lanka Jam first. It’s used as the main flavoring agent in the mochi. No artificial flavorings here, but it is an extra worth it step.
Lanka Jam | Jackfruit Jam
1 1/2 Cup Diced Lanka
1 Cup Water
1/4 Cup @justdatesyrup
Throw the lanka and water in a sauce pan and boil at medium heat until the lanka starts to break down and get thick and jammy. Add more or less of the date syrup depending on how sweet you want the jam. At this stage it will still be stringy so run it through the food processor to get it nice and smooth. Let it cool. Place about 4 tablespoons in a separate cup as you will use this reserved jam to swirl.
Butter Mochi Batter
Pre-Heat Oven to 350 Degrees ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 Cup Melted @miyokoscreamery Vegan Butter
1 7oz can of @edwardandsons Coconut Condensed Milk
2 Cups @ripplefoods pea milk (or any milk really)
1 Tablespoon Vanilla Extract
The rest of the Lanka Jam you made above
Mix all of that in a big bowl until nice and smooth.
Add in –
1 16oz box of @koda_farms Mochiko Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
Mix that in to the wet mixture until no lumps appear and pour in a greased 9×13 baking pan. Dot the reserved Lanka Jam throughout the batter and then use a tip of a knife to swirl through.
Bake for 45-50 until it’s nice golden and springy. Cool fully in the pan and then turn over to a cutting board and cut into squares. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Note this recipe is party size. It makes about 30ish squares of butter mochi depending on how you cut it. You can also replace the lanka with other fruit or jam. ⠀⠀⠀⠀⠀⠀
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