“This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits.” - by Lea
Ingredients
Adjust Servings
Original recipe yields 2 dozen pieces
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 256 cal
- 13%
- Fat
- 9 g
- 14%
- Carbs
- 41.2 g
- 13%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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 milk a..." See morend I also omitted the coconut extract...WARNING! Baking it for 1 hour is too long and turns into a cake consistency, 50 minutes is perfect."
Locomoco
"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 shouldn..." See more't be viewed as the same type of "mochi" that you may have had with your Japanese friends. It is in its nature to be more "cake"ish and is meant to be eaten in squares like brownies or lemon squares. So, while you are correct that this is not "mochi", it IS Butter Mochi."
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