Butter Mochi

Butter Mochi

11
Lea 1

"This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits."

Ingredients

3 h 15 m servings 256 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
  2. Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
  3. Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.
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Reviews

11
  1. 14 Ratings

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This was a very good recipe....but to make it into the mochi I remebered as a child in a Hawaii, I had to tweak it just a tiny bit. Instead of using milk, I had to substitute it with evaporated ...

This is directed at Jaz's review. Butter mochi is not the traditional Japanese mochi that you see in "puck" form, nor is it like Chichi Dango manju. Butter mochi is of Hawaiian derivation and s...

First experience with mochi. What a treat. Everyone I offered it to loved it. My husband doesn't like coconut, but he couldn't get enough!