Soft Baked ʻUlu Mochi
Add some delicious Hawaiʻi grown flavor to traditional mochi by using sweet, ripe breadfruit. Great to bring to your next potluck, lū‘au, or family gathering!
½ lb ripe ʻulu (peeled, cored, and steamed), mash with a fork
2 cups mochiko flour
½ cup brown sugar
½ cup granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon
¾ cup coconut milk
¼ cup (half a stick) butter, melted
1 teaspoon vanilla extract
Optional: 3 tablespoons black sesame seeds
Butter an 8x8 baking pan and preheat oven to 350 degrees F.
In a medium bowl, whisk together mochiko, sugars, baking powder, and cinnamon.
In a separate bowl, beat together the ripe ‘ulu, coconut milk, eggs, butter, and vanilla until smooth (a stand- or hand-mixer is helpful, but a blender works as well).
Slowly mix the dry ingredients into the wet and beat vigorously until completely smooth.
Fold in the sesame seeds (if using) and pour batter into the prepared pan.
Bake for 75 minutes, until the mochi is set and bounces back when touched.
Cool for 10 minutes, then cut into squares, dust with powdered sugar, and serve.