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Strawberry Romanoff Butter Mochi

Strawberries Romanoff is an American-French classic: strawberries are macerated in orange liquer and served with sugar and cream.  I decided to take this wonderful trio and top butter mochi with it! I knew I already loved it over pound cake, so I figured butter mochi would work just as well. It turned out great!

Recipe courtesy of Devany at Miss Mochi's Adventures


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Prep Time: 10 | Cook Time: 60 | Ready In: 70
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US Metric

For the butter mochi:

  • 1 stick of butter, melted and cooled (1/2 cup)
  • 1 lbs box of mochiko (3 cups)
  • 1 12-13oz can of coconut milk
  • 3 cups sugar
  • 1/2 tbs vanilla extract
  • 1 tbs baking powder 
  • 5 eggs

For the topping:

  • 2 cups sour cream
  • 1 cup brown sugar, packed
  • 1 tbs orange flavored liquor (like Grand Marnier) 
  • strawberries (about 4 cups) or more

Cooking Process:

For the base:

Mix all the ingredients together and pour into 9x13 inch pan sprayed with PAM. Bake for 1hr at 375 degrees F or until toothpick comes out clean. Cut into squares after letting it cool slightly.

For the topping:

Mix the sour cream and brown sugar thoroughly. Stir in the liquor if using. Spoon over butter mochi and top with sliced strawberries. Sprinkle additional brown sugar over the strawberries.

If you want a fork-free party dessert, cut the butter mochi into roughly 1" squares and halve the strawberries. Use the topping as a dip and serve the mochi and strawberries skewered or have a supply of toothpicks.

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