 | Mango Passion Fruit Butter MochiLiza Cheng |
| For the Mochi: | |
| • | 3/4 cup The Perfect Purée Mango Passion Fruit blend, thawed |
| • | 1 lb. Mochiko Flour (sweet rice flour) |
| • | 2 cups sugar |
| • | 1 tbsp. baking powder |
| • | 1/2 cup melted butter |
| • | 4 eggs |
| • | 1 tbsp. vanilla extract |
| • | 1 cup coconut milk |
| For the Mango Passion Fruit Butter Glaze: | |
| • | 2 tbsp. The Perfect Purée Mango Passion Fruit blend, thawed |
| • | 2 tbsp. powdered sugar |
| Method: | |
| 1. | Preheat oven to 350°F. |
| 2. | Sift dry ingredients in a bowl and mix all wet ingredients in a separate bowl. Slowly add the dry ingredients into the wet ingredients bowl and gently whisk to create a more homogenized batter. |
| 3. | Pour mixture into an 11 x 13” pan or mini muffin pan. |
| 4. | Bake for 60 minutes (rotate pan after 30 minutes into bake time for the mochi to bake more evenly). |
| 5. | Let it cool slightly. |
| 6. | While still warm, you can make a quick glaze with 2 tbsp. of Mango Passion Fruit blend and 2 tbsp. of powdered sugar by heating it up in a pot. |
| 7. | Drizzle mochi with glaze. |
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