Although lilikoi (passion fruit) can be found from June through January in many forests of Hawaii, it is most abundant in July and August and October and November. It’s very tart and has a lot of seeds. To make fresh lilikoi purée, warm the pulp (which liquefies it a bit) and strain it through a fine sieve. For this recipe, ready-made purée is just as good. The great thing about this mochi (rice cake) is that it can be made ahead of time and reheated in the microwave before you glaze it.
Hawaii-style lilikoi butter mochi
Ralf Bauer, Executive Chef at the Sheraton Princess Kaiulani
1 lb. mochi flour
3 c. sugar
1 Tbsp. baking powder
½ c. butter, melted
1 Tbsp. vanilla extract
12 oz. coconut milk
3 Tbsp. lilikoi purée
Mix all ingredients together, and bake for 1 hour at 375°F in 10-by-14-inch pan. Let cool slightly. While still warm, glaze with a mixture of 2 tablespoons of lilikoi purée and 2 cups of powdered sugar. Cut with a plastic knife (it won’t stick to the mochi). Serve warm with vanilla ice cream and slices of assorted fresh fruit. Yield: 24 pieces.
A version of this story appeared in the Fall/Winter 2013/2014 print issue of Huakai, a bi-annual publication published by aio Media in partnership with Starwood Properties.