Butter Mochi Will Help You Win Every Potluck
Huli huli chicken,teriyaki steak,戳, coconutty butterMochi., all piled onto a flimsy plate—their cultural origins barely given a second thought as they are consumed at my family's backyardluaus on Oahu。一切都是用米饭吃的，慷慨的勺子的玛瑙的梅隆纳斯 - 拉登通心粉沙拉, which surpasses all other macaroni salads with its use of canned tuna, peas and hard-boiled eggs.
没有potluck没有阿姨阿琳的Mac沙拉。没有炒的家庭也没有家庭Saimin, California rolls, Auntie Dianne's spinach and water chestnut dip and homemade lavosh, tako poke, butter mochi and well, if it's Thanksgiving, a turkey. When I pause to think about the origins of the dishes to describe to mainland friends, I say we have Hawaiian-Filipino-Portuguese-Japanese-Okinawan-Chinese-Irish-American potlucks.
The lines between these cultures are blurred from dish to dish, blended together in flavor, ingredients and technique. But the most blended dish of all?Butter mochi。
加强了你的下一麦和奶酪，或带上捣碎的土豆与Kerrygold的无盐的黄油棒带到一个下一层。微妙的甜蜜让它额外的味道会肯定会让每个人都回来秒。
在内地和远离我的家庭，我对烤箱的贡献总是黄油莫奇。日本Daifuku Mochi是的，它不是蒸熟的。它类似于你可能会发现的米饭蛋糕，但它不会粘在嘴的屋顶上。它被烘烤，但它与用小麦粉烤的东西不同。
黄油Mochi是我的聪明，永远是一个人，永不失败，去Potluck贡献。黄油Mochi纯粹是岛屿的发明，它是由夏威夷第一个Potlucks和神秘联盟的多元文化根源的rice flour, butter, coconut milk and sugar.
标准黄油Mochi Refipe的成分像我家和家人的遗产一样。椰奶 - 椰子在夏威夷普遍存在，看看。米粉，从短颗粒碾米，由于日本的移民而成为我们的主要淀粉。糖，为岛屿带来了这么多祖先的作物。
And butter! What would we do without butter? Our belovedmalasadas葡萄牙人介绍，在借入马拉达斯之前，葡萄牙语将用完黄油和糖。自从学会不等到几乎借来吃Malasadas。
Butter, sugar, rice flour, coconut milk (and also, whole milk, eggs, baking powder and maybe vanilla). Put all these ingredients together to make butter mochi? Who thought of such a thing? My guess is it was the Filipinos. Butter mochi is probably a descendant of bibingka, a Filipino cake that marks celebrations and is also borne from the magic of rice flour and coconut milk (though sometimes it's casava), butter mochi is now firmly, of Hawaii.
制作：Bibingka
在夏威夷，黄油Mochi比布朗尼更受欢迎，虽然它被烘烤成了类似的罐子。在烘焙销售时，您将看到更多的黄油Mochi，但我们也喜欢布朗尼。这是最简单，幽默，最神奇的甜点。我喜欢将它们烘烤成上油的小锅，使单个黄油莫奇碎成清脆的鲜花。在他们烘烤后烤，一旦平底锅凉爽到触摸，我将把小花哄去他们的家，并通过烤芝麻籽滴底部。这是艰苦的方法，当我试图给你留下深刻印象时，我会为你制作黄油Mochi的方式。
For a potluck with friends (the people I don't need to impress), I'll mix up the butter mochi batter and pour it into a baking pan, lined with parchment. After dinner, I'll slice it into squares with a butter knife and you'll line up at the table and help yourself. Perhaps you'll mistake it for cornbread, because it's also perfectly golden yellow, and wonder out loud why this wasn't on the table at the start of the meal. Perhaps you'll grab a little plate and scoop some ice cream onto it, which will soak into the crumbs of the butter mochi. Maybe you'll slice a square in half and put it directly into your mouth.
The latter is how I would do it. Standing at the kitchen table, chatting with people I love and people I've just met, cutting little bites of butter mochi, sated from all the other potluck foods, but unable to resist.
