A Hawaiian potluck and bakesale favorite made unique by using brown butter instead of regular melted butter and adding miso to give the dessert a slight savory flavor profile.
Prep Time20 minutesmins
Cook Time50 minutesmins
Cooling Time20 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: Hawaiian
Keyword: Gluten Free, Tropical
Servings: 25Pieces
Author: Angie
Ingredients
16ozBlue Star Brand Mochiko Sweet Rice Flour
2tspBaking Powder
12ozEvaporated Milk1 Can
6tbspSweetened Condensed Milk
2cupsWhite Sugar
13.5ozCoconut Milk1 Can
3Eggs
1Egg yolk
2tspVanilla
6tbspBrowned Butter
3tbspButter
1tbspMisoIf you don't have, or can't find Miso, substitute 1.5 tsp Kosher Salt
Rainbow Sprinkles
Instructions
Preheat Oven to 375°.
Grease a 13" X 9" baking pan with butter.
In a large bowl, sift mochiko flour, sugar, and baking powder.
In a medium bowl, mix evaporated milk, sweetened condensed milk, coconut milk, eggs, extra yolk, vanilla, and miso. Mix well.
Brown butter on the stove at medium heat until butter has a nutty fragrance and a slight brown color. Be careful not to burn the butter.
Once your brown butter mixture has slightly cooled, add your remaining 3 tbsp of butter to melt it.
Combine the dry and wet ingredients and browned butter.
Pour 1/4 of mixture into pan, and if using, shake sprinkles over the surface. Add more mixture and add more sprinkles until there is nothing left in your bowl and you're satisfied with how many or few sprinkles you've used. Give the pan a good whacking against a sturdy counter top to discourage air bubbles, but not so vigorously as to cause all of your sprinkle-layering work to be for naught.
Bake for 50-60 minutes checking the top for browning.
Let cool for 20 minutes before slicing. It is helpful to transfer to a cooling rack.