Kahuku Farms Lilikoi Butter Butter-Mochi

From Hawaiian Electric

Ingredients:

• 1 pound mochi flour
• 2 1/2 cups sugar
• 2 tablespoons baking powder
• 5 local eggs
• 1 1/2 cups cold whole milk, may substitute with 2%
• 1 (12 ounce) can coconut milk
• 1 teaspoons vanilla
• 1 pound Kahuku Farms Lilikoi Butter, melted and cooled (available at Kahuku Farms)

Directions:

Preheat oven to 350°F. Coat a 9" x 13" baking pan with non-stick cooking spray. In large bowl, mix dry ingredients. In another bowl, mix eggs, milk, coconut milk, and vanilla. Add egg mixture and lilikoi butter to dry ingredients and mix by hand until smooth. Pour mochi into pan and bake for 1 hour. Cool, cut and serve. Makes 18 pieces.

Ube Pancakes and Ube Sauce

Ube Pancakes - Honolulu Family 

Pancake Ingredients

• 1 cup (or more) of instant Krusteaz pancake mix 
• 3/4 cup water for every 1 cup of pancake mix
• 1/4 cup *ube jam (see below for jam details)
• Butter or oil for cooking

Pancake Instructions

1. Mix water and pancake mix according to directions on the box
2. Blend with whisk until smooth
3. Add ube jam into the pancake mixture and blend well
4. Add oil or butter to pan to prevent sticking
5. Heat pan to medium heat
6. Pour 1/4 cup of batter to make one pancake
7. Flip when pancake batter begins to bubble
8. Grill until pancake is golden brown on each side

Ube Sauce Ingredients

• 1 tbs butter
• 1/2 cup heavy cream
• 3 tbs *ube jam (see below for jam details)
• Sugar to taste
• Melt 1 tablespoon of butter in a small sauce pot on low heat 
• Add heavy cream and turn heat up to medium

Ube Sauce Instructions

1. When cream starts to boil, mix in Ube jam and simmer on medium low for about 10 minutes or until desired thickness
2. Add sugar to your desired sweetness

*Ube jam can be found in most Asian grocery stores on Oʻahu, or can be ordered from local company Ubeologie, which makes fresh-to-order Ube Jam and other ube desserts. Ubeologie can be reached via Instagram @ubeologie or call (808) 990-5559.

Mochiko Pancakes

Mochiko Pancakes - Honolulu Family Magazine

Ingredients

• ¾ cup all-purpose flour
• ¾ cup mochiko flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• ⅛ teaspoon salt 
• 2 large eggs
• 1 cup milk
• ¼ cup vegetable oil
• 1 ½ teaspoons vanilla extract

Directions

1. Mix dry ingredients in a bowl.
2. Separate eggs. Mix yolks with wet ingredients.
3. Stir wet mixture into dry ingredients.
4. Whisk egg whites until you have stiff peaks.
5. Fold egg whites into batter. 
6. Pour about ¼ cup of batter onto griddle and flip over when batter bubbles. 

Thanks to tworedsuitcases.wordpress.com for the recipe.

Banana Cereal Pancakes

Banana Cereal Pancake Recipe - Chef Lee Ann Wong

Makes 8-10 medium pancakes

In a large mixing bowl, combine the following and whisk until well combined:

• 2 cups All Purpose Flour
• 1/4 cup Granulated Sugar
• 4 teaspoons Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Salt

In a separate mixing bowl, whisk together until smooth and homogenous:

• 1 Large Egg
• 2 teaspoons Vanilla Extract
• 1 1/2 cups Milk
• 1/4 cup Melted Butter

Have ready:

• 2 cups Sliced Bananas
• 1 cup Favorite Breakfast Cereal
• Butter for the griddle

Preheat a non stick skillet or griddle to 375F. Combine the wet mix and dry mix and stir with a whisk or spoon until a lumpy batter forms, being careful not to overmix (it will make the pancakes tough!). Allow the batter to rest for 5 minutes then give it another quick stir. Lightly butter your pan or griddle then drop 2-3 pieces of banana onto the pan then scoop 1/4-1/3 cup portion of pancake batter on top of the bananas. Alternatively, you can fold the chopped or sliced bananas into the batter. Once the batter is on the griddle, you can top the top/wet side with your favorite cereal (about a tablespoon). Allow the pancakes to cook on the first side for 4-5 minutes until light golden brown, then flip the pancakes and cook for 3-4 minutes more on the other side. Serve warm, with the creamy maple syrup.

Creamy maple syrup:

• 1/2 cup Grade A Maple Syrup
• 1/4 cup Sweetened Condensed Milk
• 1/4 teaspoon fine sea salt

Stir until well combined. Keep refrigerated until needed.

Butter Mochi

Butter Mochi Recipe - as seen on hawaiian airlines

Ingredients:

• 1 stick 4oz unsalted butter
• 1 ½ cups sugar
• 4 eggs at room temperature
• 1 lb. mochiko sweet rice flour 
• 1 tablespoon baking powder, sifted
• ¼ teaspoon salt
• 3 cups whole milk
• 1 can (15oz) coconut milk

Directions:

1. Preheat the oven to 325 degrees.
2. In a mixer with a paddle attachment, or hand mixer, mix butter and sugar together. Increase speed to medium and cream for 8 minutes. Butter and sugar should turn light colored, creamy, & fluffy.
3. Add eggs, one by one, then lower speed and add mochiko, baking powder and salt, incorporate.
4. Lastly, add milks, stopping briefly to scrape down sides of the bowl. 
5. Pour into a greased cake pan, and bake for 1 hr. Checking at the 45 minute mark by inserting a cake tester. Tester should come out moist but no raw clumps of batter attached. 
6. Let cool, preferably overnight, butter mochi is best after resting. 
7. ENJOY!