Page 33 – Lucky Peach #7 – The Travel IssueIMG_3895I’m back! First off, let me point out I took the blog off tumblr and we have a new URL – straight up, eataluckypeach.com now, so tell your friends. Secondly, I apologize for taking some time off, there was some traveling to be done. Fittingly, the latest Lucky Peach issue is The Travel Issue and though it’s shorter on recipes than usual, it’s plentiful in adventure stories on food culture from places like Hawaii, Crete, Syria, and Sweden. Plus, there’s some Cocktology, a word I plan to throw around when I’m not talking about drinks.IMG_3758Peter Meehan scored this Butter Mochi recipe from Hawaiian Kamaʻaina Cathy Juhn (a friend of Roy Choi’s they hung with in Oahu when partaking in the food happenings for this issue). It’s very Hawaiian, though she points out many cultures have their own take on it. Your first thought probably is, this doesn’t look like mochi – isn’t that a Japanese ice cream treat you can’t eat just one of? Well, this is a little different, though it has the same consistency but is more like an Americanized cake version. It will all make sense when you make it and taste it. Promise.IMG_3764IMG_3767It’s quick to prepare, which is rad, but takes an hour to bake. Set your oven to 350, find a 13 x 9 baking pan, and then gather your ingredients. I got the Mochiko flour from my local Korean grocery market in Echo Park.

The only thing that takes any time is melting the stick of butter and then cooling it. Just melt it on low, and pull it off the flame immediately and it will cool down pretty quickly.

IMG_3778Be patient (as usual).

Combine all the dry ingredients in one bowl, and the wet stuff in another. Then slowly add the wet to the dry and mix. “There needs to be no fear of overmixing,” advises Cathy. So just mix away. I used the Kitchenaide, because, why not? IMG_3793IMG_3805IMG_3808Pour it all into the baking dish, put it in the oven, and kick back. My friend Sofi and I watched “Cronos” while we waited. When the timer went off, we paused the film and lurked over the pan, waiting for it to cool enough for us to dig in and have a nice, warm piece.IMG_3847The first bite reactions to the Butter Mochi were great.IMG_3867IMG_3914IMG_3904Everyone who tried it immediately tripped out on the taste, then the texture, all the while experiencing ecstasy because it’s really really good!IMG_3889IMG_3919Sharon described it as a cross of cornbread and gummy bears. I think it’s probably one of the great stoner foods, not that the rest of the general population won’t love it too. It has the sweet, thick, kinda super creamy consistency mochi does, but it’s like a brownie. A buttery, yummy, island style brownie.IMG_3891Yep, I’m a true fan of Kauai, as Sofi is pointing out and when I was a wee pup I ran off to live in Waikiki Beach with kids I met on Dead tour. Good times. 

Let the butter mochi cool and wrap what you don’t eat right away in plastic and keep it in the fridge. When you want to scarf it again, either leave it out at room temp or microwave it.IMG_3899

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