Add some local flavor to traditional mochi by using sweet, ripe ‘ulu. Sure to be a big hit at your next potluck, lū‘au, or family gathering!
2 cups mochiko flour
½ cup brown sugar
½ cup granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ lb steamed or boiled ripe ‘ulu, mashed with a fork
¾ cup coconut milk
¼ cup (half a stick) butter, melted
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 prepared pan. Bake for 75 minutes, until the the mochi is set and bounces back when touched. Cool for 10 minutes, then cut into squares, dust with powdered sugar, and serve. Makes 16 servings.