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!

Sour Cream Chocolate Bread

I'm in a chocolate phase :)

http://chocolatechocolateandmore.com/sour-cream-chocolate-bread/

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup sour cream
• 1 3/4 cups all purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4-1 cup chocolate chips (optional)

350 degree Fahrenheit for 50-55 minutes

I did not make any modifications and did not include the chocolate chips. I used unsalted butter and unsweetened cocoa powder. The texture is something between a cake and a brownie. Definitely taste very chocolate-y and the good thing for me is, it's not very sweet.

Chocolate Chip Cookies

The quest for the perfect chocolate chip cookies is a never ending journey..

Tried this today:

http://savorysweetlife.com/2009/10/alices-chocolate-chip-cookie-recipe/

Ingredients

• 1 cup (2 sticks) salted butter, softened
• ½ cup sugar
• 1½ cup packed brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2¾ cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
• ¾ tsp. smallish-medium coarse sea salt
• 1 tsp. baking soda
• 1½ tsp. baking powder
• 2¼ cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

I reduced the brown sugar from 1 1/2 cup to 1 cup. I didn't get a chance to take any pictures but I think this may be 'The One!' :)

Sour Cream Chocolate Banana Cake

Recipe adapted from:

http://savorysweetlife.com/2009/06/rich-and-moist-sour-cream-chocolate-chocolate-chip-banana-bread-recipe/

Ingredients

• 1 stick of salted butter, softened to room temp.
• ½ cup sugar
• 1 egg
• 2 large ripened bananas mashed ( or 2.5 small bananas)
• 1 tsp. vanilla
• 1 cup flour
• 1 tsp. baking soda
• 2 Tbl. cocoa powder
• ½ cup of sour cream
• 1 cup of mini chocolate chips (regular chocolate chips work too)
• optional ½ cup of chopped walnuts

Instructions

1. Preheat over to 350 degrees.
2. Lightly grease a 9x5 loaf pan, or 2 mini pans with non-stick spray.
3. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
4. Add baking soda, cocoa, and flour.
5. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer).
6. Add chocolate chips and nuts (if applicable).
7. Pour batter into loaf pan(s) and bake for 50 minutes - 1 hr.
8. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
9. Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
10. Invert the loaf pans onto a cooling rack. Enjoy warm or cold.

I omitted chocolate chips and reduced sugar to 1/4 + 1/8 cup (75% of original recipe). I also used unsweetened cocoa powder since I do not like too much sweetness.

It came out pillowy soft with banana fragrance and a touch of chocolate-y taste. Mmmm mmmmm!!

 

Lime Tart

This recipe was adapted from:

http://www.marthastewart.com/342088/key-lime-tart

INGREDIENTS

• 9 to 10 graham crackers (each 2 1/2 by 5 inches)
• 2 tablespoons plus 1/2 cup sugar
• 4 tablespoons unsalted butter, melted
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup fresh lime juice (from 4 to 6 limes), or fresh or bottled key-lime juice
• 4 large egg yolks

Pinch of salt

DIRECTIONS

1. Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form; add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
2. Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining 1/2 cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
3. Cool completely at room temperature; then refrigerate until chilled, at least 2 hours. Serve, garnished with zest, if desired.

I bought pre-made graham-cracker pie crust because I do not have food processor.

I also reduced sugar to 1/4 cup and added 2 tbsp of fresh lemon juice. It came out really tart and sweet at the same time.

I love it! 

   

Orange Pound Cake

Recipe I got was from:

http://www.delscookingtwist.com/2016/02/27/orange-pound-cake/

INGREDIENTS

• 1 large orange (juice + zest)
• 3 large eggs
• ⅔ cup (150g) salted butter
• ¾ cup (160g) caster sugar
• 1⅓ cup (160g) all-purpose flour
• ½ tsp baking powder

INSTRUCTIONS

1. Preheat the oven to 350 F (180 C) and grease a loaf tin.
2. In a large bowl, beat the eggs and sugar until pale and fluffy.
3. Sift in the flour with the baking powder, stirring well.
4. Melt the butter in a saucepan and pour it into the batter.
5. Juice and zest the fresh orange and incorporate.
6. Pour the batter into the loaf tin and bake for 40 minutes.
7. Allow the cake to cool completely before serving.

I followed the recipe except that I reduced the sugar to 1/2 cup.

The pound cake came out moist and fluffy. It did not have much orange flavor to it though.

Green Tea Cookies

I'm in a green tea phase and came upon the recipe for some really beautiful cookies from:

http://www.justonecookbook.com/green-tea-white-chocolate-cookies/

Ingredients

• 240 g all purpose flour (240 g = 2 cups) (See Notes if you use cup measurement)
• 15 g matcha green tea powder (15 g = 2 1/2 Tbsp) (1 Tbsp matcha is 6 g)
• 170 g unsalted butter (170 g = 3/4 cup) (softened)
• 130 g confectioners’ sugar/powder sugar (130 g = roughly 1 cup)
• pinch Kosher salt
• 2 large egg yolks
• 50 g white chocolate chips (50 g = 1/4 cup)

Instructions

1. Gather all the ingredients.
2. Combine 240 g (2 cups) all-purpose flour and 15 g (2 ½ Tbsp.) matcha green tea powder in a large bowl.
3. Sift the flour and the matcha powder.
4. In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat 170 g (3/4 cup) unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
5. Add a pinch of salt and blend.
6. Add 130 g (roughly 1 cup) powder sugar and blend until soft and light. Scrape down the bowl as needed.
7. Add 2 large egg yolks and mix well until combined.
8. Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
9. Add 50-65 g (1/4-1/3 cup) white chocolate chips and blend well.
10. Cut the dough in half and shape into 2 cylinders, about 1.5 inches (4 cm) diameter, 7" (18 cm) long.
11. Wrap the logs in plastic wrap and chill in refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in nice cylindrical shape, so your cookie slices won’t be flat on one side.
12. Preheat the oven to 350F (175C) degrees. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.
13. Bake the cookies at 350F (175C) degrees for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
14. Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.
15. You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.

The dough did not become smooth when I added the flour mix to the butter mix. It was more crumbly but still stick together. And I used 100g sugar instead of 130g (70g confectioner's + 30g super fine because I ran out of confectioner's sugar).

Great recipe!

PS They look greener in real life! Everybody had been asking me what I bake the cookies with to get the green color.