Our holiday version of Hawaiian Butter Mochi, using the winter fruit Hachiya Persimmon to create this yummy Gluten-Free dessert.
Persimmon Butter Mochi
HAWAIIAN BUTTER MOCHI
Butter Mochi is probably one of my favorite desserts to eat and make. Every culture has a version of this dessert. Chinese have nian gao, the Vietnamese have their Pandan Rice Cake and of course the famous Japanese mochi in all sorts of different concoctions. Butter mochi is found everywhere in Hawaii, it’s as common as brownies on the mainland. Over the years, I’ve made different versions with different twists. This year for fall, instead of doing a Pumpkin Butter Mochi, I’m using our homegrown Hachiya persimmons to make a Persimmon Butter Mochi.
Our persimmon tree is the Hachiya variety which is great for this Persimmon Butter Mochi recipe. When this varietal is ripe and sweet enough to eat, it is soft and mango-like as opposed to the Fuyu persimmons. Persimmons don’t have a strong flavor like other fruit, so eating them in the pure state is usually the best way to enjoy their subtle sweetness.
Once picked, there is a waiting period to be able to use the Hachiya persimmon. They are very astringent and until they are almost to the point of over-ripeness, that’s when they are ready to eat!
MAKING THE PERSIMMON BUTTER MOCHI
This recipe is so easy to make with just a few ingredients. Prepping the persimmons is probably the most difficult, but on a scale from 1-10, it’s about a 2. Cut the tops of the persimmons with a sharp knife. Since ripe Hachiya persimmons are very soft, it is important to have a sharp knife to avoid any accidents. Once the tops are cut, you can peel the skin with your fingers or squeeze out the meat into a small bowl. Compost the skins and tops.
I prefer using Koda Farms Blue Star Mochiko Flour. This California rice farm makes the best Sweet Glutinous Rice Flour I’ve tried. There are less expensive sweet rice flour out there, so feel free to use whatever brand you can find.
I used evaporated milk in this recipe, but regular milk can be substituted. I find evaporated milk (milk with water removed) brings out a creamier texture in this recipe, especially if you enjoy a stickier gooier butter mochi.
Preheat oven to 350 degrees and grease a 13 x 9 baking pan. I found the persimmon meat to be a bit pulpy so I blended the persimmons with the coconut milk to get a smoother consistency. Lightly whisk your eggs to a light frothy yellow in a large mixing bowl. Add sugar and whisk. Add the persimmon coconut blend, melted butter, and vanilla extract into the bowl and mix well. Sift in your mochiko flour and baking powder and stir until incorporated.
Pour into a 13 x 9 baking pan and bake for 50 minutes. The sides of the persimmon butter mochi should start pulling away from the sides of the pan and a toothpick should come out clean. Completely cool before slicing.
Hope you enjoyed this easy Persimmon Butter Mochi recipe!
This recipe came out so delicious, I made Persimmon Mochi Donuts from the same batter. Check out out Persimmon Mochi Donut recipe.
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