easy hawaiian butter mochi recipe using girl scout samoas

Published 2021-03-22

Samoa Hawaiian Butter Mochi
Episode 5: What the **** to do with all of these Girl Scout cookies!THIS! This is my favorite recipe so far using Girl Scout Cookies! A lot of butter Mochi recipes call for toasted coconut as a topping, but using Samoas really takes this dessert to the next level!!

This dessert is delicious fresh out of the oven, but even better the next day (served at room temp). It holds up wonderfully for a few days (when stored in an airtight container).
1. In a large bowl, add the rice flour, sugar, baking soda and salt. whisk to combine
2. In a separate large bowl, beat 4 eggs, avoiding incorporating too much air. Then add whole milk, vanilla extract, coconut milk*, and melted butter. Gently whisk to combine*a note on coconut milk- beware of poor quality coconut milk! Try to avoid coconut milk that contains guar gum, which is a thickener.
3. Add your dry ingredients to the wet ingredients and stir until well combined, being careful not to whip the batter.
4. Pour your mixture into a prepared pan lined with parchment paper. This recipe works nicely for a 9x13 inch rectangular pan. I chose a 10 inch round cake pan, and the batter fit perfectly into it. if you use a smaller 8 or 9 inch round pan, don’t try to fit all the batter into one pan. whatever pan you choose, make sure you fill it only 3/4 of the way, as the Mochi will rise slightly. If you end up with extra batter, you can pour it into cupcake liners and you’ll have your own chefs treats
5. Bake in the oven at 350 for 1 hour. When a toothpick is inserted into the middle, it should come out relatively clean, or with sticky crumbs attached.
6. For the topping, roughly chop one box of Samoa cookies and place into a medium bowl
7. Pour melted butter over the cookies and stir to coat all the cookie pieces
8. Spread the cookie pieces out onto a parchment lined cookie sheet and then generously sprinkle flaky sea salt on top
9. Bake at 375 for 5-7 minutes, making sure the caramel doesn’t burn.
10. Once the butter Mochi is cool enough to handle, transfer to serving dish. (Be careful, this baby is HEAVY)
11. Once the topping is cool, place large chunks on top of the butter Mochi, doing your best to cover the entire cake.
12. Drizzle with melted chocolate or chocolate sauce
13. Enjoy! You can enjoy this dessert right away, but it is best eaten the day after, at room temp! Keep this dessert at room temperature for up to 3 days. After this timeframe, store in the refrigerator and heat up in the microwave or toaster oven before serving.

Music: www.bensound.com" or "Royalty Free Music from Bensound.