[ THE ELECTRIC KITCHEN ]

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Mochi makes
a buttery treat

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"The Electric Kitchen" airing in the second half of August features Helen Kuoha-Torco and Barney Issacs with recipes for the Aloha Festivals.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 6:30 p.m. Monday, and 5:30 p.m. Thursday and Friday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Hawaiian Beef Stew

3 pounds chuck roast, cut into 1-1/2 inch cubes
1 onion, chopped
8 to 9 cloves garlic, crushed
Water
1 tablespoon Hawaiian salt
1/2 tablespoon soy sauce
5 pounds potatoes, cut into 1-1/2-inch cubes
1/8 teaspoon pepper
Salt and pepper to taste

In a large stockpot, combine beef, half of the onion and 6 cloves garlic. Add enough water to cover. Cover and bring to a boil; reduce heat and simmer 20 minutes or until beef is tender. Drain and rinse beef.

Return beef to stockpot and add enough water to cover. Add Hawaiian salt, soy sauce, remaining garlic, remaining onion and potatoes. Bring to a boil, reduce heat; cover and simmer 20 to 30 minutes, until potatoes are tender. Season with salt and pepper. Serves 10 to 12.

Butter Mochi

1 pound mochiko (Japanese glutinous rice flour)
3 cups sugar
1-1/2 teaspoons baking powder
4 eggs, beaten
2 teaspoons vanilla extract
1/2 cup butter, melted
1 can (13.5 ounces) coconut milk
1 can (14.5 ounces) evaporated milk

Preheat oven to 350 degrees. Grease a 13-by-9-inch pan or two 8-by-8-inch pans.

Combine mochiko, sugar and baking powder. Add remaining ingredients and mix well with a whisk. Pour into prepared pan and bake 50 to 60 minutes; cool. Serves 24.

Nutritional information unavailable.

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