I don't have friends since kindergarten like both of my boys or even my husband do. But I do have a girl-tribe of women I have known for almost forty years. They have shown up for me from listening to my dating woes in high school and college, to paying for a plane ticket so I could move back to California after a disastrous break-up, and so much more. They are the family I choose. Two are god-mothers to my boys. And the list of ways in which they support me is long and I am grateful. One way I give back: food!
We always celebrate birthdays with an adventure. This time, Pia had given us all paint-by-numbers kits for Christmas and we invaded a local spot, ordered food and drinks (can you say mimosa slushie?!?), struggled through seeing all those tiny little numbers, and talked and talked and talked. I was in charge of dessert per usual.
I do wonder if they feel slighted at all for having to share a celebration when Pia gets her own in November and I get my own in May. So, I make sure they each get their own cake and candles.
Since Jenn spent several years as a child on Oahu, Hawaii holds a special place in her heart. I went with Hawaiian Butter Mochi. I have made it for her before and she enjoyed it.
Ingredients
makes one 10" x 8" pan
1/2 cup (1 stick) butter
3/4 cup organic granulated sugar
4 eggs
1 teaspoon pure vanilla paste (or extract if you don't have paste)
1 box Mochiko glutinous rice flour
2 teaspoons baking powder
1 can evaporated milk
1 can coconut milk
1/4 cup coconut flakes
Also needed parchment paper
Procedure
Preheat oven to 350 degrees Fahrenheit. Line your baking dish with parchment paper.
Place butter and sugar together in a small saucepan. Heat until melted. Remove from the heat and whisk until the sugar is completely dissolved. Whisk in the vanilla, then add in the eggs, one at a time. Stir in the evaporated milk and coconut milk. When the batter is smooth, fold in the rice flour and baking powder until completely moistened. Fold in the coconut flakes.
Spoon the batter into the prepared pans. Bake for one hour, but check at about forty-five minutes. If the top is browning too much, cover with foil.
Remove from oven and allow to cool to room temperature. Remove from pan and cut into squares.
Hau'oli lā Hānau, Jenn!! Love you so much.
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