Wednesday, April 23, 2008

Sweet Rice Flour and Coconut Cake (Butter Mochi)

Source:Diana's Recipe Book

3 cups mochiko* (sweet rice flour; 1 lb)

2 1/2 cups organic evaporated cane sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 (14-oz) cans unsweetened coconut milk (not low-fat)

5 large organic eggs

1/2 stick (1/4 cup) organic unsalted butter, melted and cooled

1 teaspoon gluten-free vanilla extract

Sweetened shredded coconut, for topping (optional)


Put oven rack in middle position and preheat oven to 350 degrees F/180 degrees C.

Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk

together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut

mixture to flour mixture, whisking until batter is combined.

Pour batter into an ungreased 9 x 13-inch baking pan, smoothing top, and bake

until top is golden and cake begins to pull away from sides of pan, about 1 1/2

hours. Cool cake completely in pan on a rack, about 2 hours. Sprinkle top with

shredded coconut, if desired. Cut mochi into 24 squares before serving.

Cooks' note:

Mochi keeps, covered and chilled, 3 days.

*Available at Asian markets and at:

Adapted from The Food of Paradise by Rachel Laudan


Date: October 2, 2006

Wednesday, April 9, 2008

Chocolate Bread Pudding

Source: King's Hawaiian Bakery

2 1/2 cups half-and-half
1 1/2 cups semisweet chocolate chips (9 oz.)
4 large eggs
1/4 cup granulated sugar
1 tsp. vanilla
1/8 tsp. salt
6 cups lightly packed 1/2-inch cubes King's Hawaiian Sweet Bread(about half of 16 oz. loaf)


  1. Heat half-and-half in 2-qt. saucepan over medium heat until small bubbles form around edge.
  2. Remove from heat, stir in chocolate, mix until melted. Cool slightly.
  3. Whisk together eggs, sugar, vanilla and salt.
  4. Fold 1 cup cooled chocolate into egg mixture.
  5. Stir in remaining chocolate until blended.
  6. Pour chocolate mixture over bread cubes and mix until bread is well coated.
  7. Cover and let stand at room temperature for 30 minutes.
  8. Preheat oven to 325° F.
  9. Lightly apply non-stick spray to six 6-oz. custard cups. Mound bread equally into each cup*.
  10. Place cups on baking sheet. Bake for 35-40 minutes or until knife inserted in center comes out nearly clean.
  11. Best served warm with chocolate or vanilla sauce. *A greased 8x8x2-inch pan may be substituted. Bake 40-45 minutes in preheated 325° F oven.
Makes 6 servings.

Spam Musubi

Spam Musubi
Recipe courtesy of: Corinne Domingo


3 cups cooked rice, room temperature
5 sheets nori, cut in half lengthwise
1 (12 oz.) can Spam
6 tbsp soy sauce
4 tbsp Rice Wine Vinegar
4 tbsp sugar
Furikake(Rice Seasoning)to taste


Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain
on plate lined with paper towels. In another pan, combine soy sauce, Rice wine vinegar and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.

Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note),
and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is
3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.

Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until
completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the
other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from
getting too sticky.

Note: You can also use an empty Spam can that has been opened on both sides for the musubi mold, using your hands (or a piece of Spam) to press down on the rice.