Hawaiian Butter Mochi

This all started with half a can of coconut milk. I used the first half in my coconut jello recipe so I googled for things to make with coconut milk, and this Hawaiian butter mochi looks good! All I have to do is get a box of mochiko flour from the store (yes I am lame). I halved the recipe and used a 9x5 loaf pan.

This time, I reduced the sugar by only 1/4 because I never work with mochiko flour before and I do not know how it will turn out. I will reduce sugar by 1/2 if it works this time.

https://www.contemplatingsweets.com/hawaiian-butter-mochi/

Ingredients
1 stick unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla
16 oz mochiko flour 
2 teaspoon baking powder
1 can evaporated milk 12oz
1 can coconut milk 14oz

Instructions

Preheat oven to 350 degrees F, and grease a 9x13 inch pan.

Mix the melted butter and sugar until combined. Add the eggs, one at a time, mixing well after each. Stir in vanilla. Pour in the mochiko and add the baking powder. Stir until mostly combined. Stir in the evaporated milk, stir in the coconut milk. When batter is totally smooth, pour into pan and bake for one hour. 

Remove from oven and allow to cool to room temperature. 

The mochi came out very buttery fragrant and has that chewy mochi-like consistency. It did not taste too sweet so I think I will keep the sugar at 3/4 if I make it again.

Sour Cream Blueberry Muffin

If there's anything that I learned over the years of on/off baking, adding sour cream to your baked goods really gives moisture, fluffiness, and softness.

I used this recipe but halved the sugar in the muffins because I do not like too much sweetness. I also used frozen blueberries instead of fresh ones.

https://butteryourbiscuit.com/sour-cream-blueberry-muffins/

Ingredients

• 2 cups flour plus 1 tablespoon
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 1 cup sour cream
• 2 1/4 cups fresh blueberries
• Powdered sugar optional

Crumb Topping

• 3/4 cup flour
• 2/3 cup granulated sugar
• 4 tablespoons butter melted
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 400 degrees
2. To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside.
3. For the muffins, in a large bowl whisk together 2 cups flour, baking powder, salt and set aside.
4. In another bowl whisk together eggs and sugar until combined. Add in oil, sour cream and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over mix.
5. In a small bowl add 1 1/2 cup blueberries and toss with 1 tablespoons flour and gently fold into the batter. Fill each muffin tin about 2/3 full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.
6. Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean. Sprinkle with powdered sugar if desired. Makes about 16 muffins

The muffins came out pillowy soft and moist. I also made the crumb topping and the sweetness from the crumbs is just right when paired with the not-so-sweet muffin.

Coconut Jello

Note: This is not a baking recipe

The last time I made coconut jello, I followed a recipe to the dot and it did not solidify. This time, based on my experience making agar plates and agarose gels, I added 1g agar powder per every 100ml liquid. This is what I did:

• Add 8g agar powder to 200ml room temperature water
• Bring to slow boil 
• Add 300ml coconut milk and 300ml whole milk
• Add 50g sugar
• Bring to slow boil 
• Pour into glass pan and let solidify at room temp before transferring to fridge

The agar came out firmer than I would like but the sweetness is perfect for me. I will reduce the agar powder next time to try getting that jiggly consistency. 

Garlic Caper Butter Baked Salmon

I went grocery shopping and as you all know, the SARS-CoV-2 caused massive chaos in which everybody stockpiled food and left most supermarket shelves empty. I would have never noticed that little jar of capers if not because of the almost-empty shelves. I have had capers with salmon a few times and really love it, but never cook it myself. I bought salmon filet and baked by referring to this recipe:


https://www.inspiredtaste.net/37442/butter-baked-salmon-recipe/

You Will Need

4 (6-ounce) salmon fillets, preferably wild-caught

Salt and fresh ground black pepper

4 tablespoons unsalted butter

1 tablespoon minced garlic

3 tablespoons drained capers

Chopped or torn fresh herbs like parsley, chives or dill

Half of a lemon, quartered

Directions

Heat the oven to 325 degrees Fahrenheit.
Season both sides of the salmon with salt and pepper (we use about 1/2 teaspoon fine sea salt for 1 1/2 pounds of salmon).
Melt the butter in a wide oven-safe skillet over medium heat. When the butter is bubbling, stir in the garlic and capers. Cook, stirring, until warm, about 1 minute. Take the skillet off of the heat. Add the salmon fillets, skin-side down, to the skillet. Tilt the pan so that butter pools on one side, and then spoon garlic caper butter over each fillet.
Cover the skillet with a sheet of aluminum foil or cover with parchment paper by loosely tucking it around the salmon. Bake the salmon, covered, for 15 minutes. Uncover, and then spoon more of the butter over the salmon. Continue to roast, uncovered, until your desired doneness, 5 to 10 minutes more, depending on how thick the salmon is.
We cook salmon until an instant-read thermometer reads 125 degrees Fahrenheit when inserted into the thickest part. Alternatively, you can finish cooking the salmon under the broiler for some extra color on top. Watch closely so the fish does not overcook.
Squeeze fresh lemon juice over the baked salmon, sprinkle with lots of fresh herbs, and serve with another spoonful of the garlic caper butter on top.

I used the guidance but not sure how big the filet was or how much spices I actually added. I also did not use a skillet, instead I placed the marinated salmon filet on foil in a baking pan, melt the butter, garlic and capers on stove, then poured on the filet. I baked the filet wrapped loosely with foil for 20 minutes then another 15 minutes after opening the foil.

Yum Yum!