Butter mochi is unique to Hawaii.  I learned when I moved to the mainland my friends from Japan never heard of it and it was a plantation recipe from Mom.  What makes this special is the chewy sweetness on the inside and crispy edges from the cornmeal.  I added the azuki beans as a surprise filling in the middle.  Silicone cupcake molds makes the mochi pop out easily and almost therapeutic.  

Ingredients

• ½ C tallow or butter (melted)
• 14 oz can coconut milk
• 14 oz can sweet, condensed milk
• 2 T vanilla
• 3 eggs 
• 1 C whole milk
• 1 box of Koda Farms mochiko flour
• 3 T monk fruit
• 1 T baking powder
• 1 can of Azuki beans
• Extra tallow and cornmeal for dusting cupcake mold

Directions

Butter Mochi Batter

1. Melt the tallow and coconut milk over medium low heat
2.  Add condensed milk and vanilla
3. Add in the eggs 1 at a time while whisking.
4. Add in the baking powder, monk fruit and mochiko flour and continue to mix
5. Slowly add in the milk and mix until the batter is smooth like a pancake batter.
6. Rest the batter for 15 to 20 minutes so that the batter to come to room temperature, this gives the cake a chewier and crispier texture.

Baking the Butter Mochi Cupcakes

1. Heat oven to 350F
2. Heat and brush tallow in cupcake mold and dust about 1/4 t of cornmeal per mold for extra crunch
3. Fill the molds about 7/8 full
4. Bake about 45 minutes until golden brown.
5. Cool and enjoy.