Butter Mochi
PREP TIME
20m
COOK TIME
1h
TOTAL TIME
1h 20m
YIELD
~24
INGREDIENTS
1 to 1.25 stick unsalted butter, melted
2 ½ C granulated sugar
4 large eggs
1 tsp vanilla
16 oz mochiko flour (1 box )
1 tsp baking powder
2 C milk (2%)
1 can coconut milk (14 oz)
pinch of salt
Optional:
1 C toasted coconut flakes
INSTRUCTIONS
Soften the butter and mix with sugar.
Slowly add in ¼ of the Mochiko Flour, baking powder, vanilla, and 2 eggs.
Add in another ¼ of the flour, 2 eggs and coconut milk.
Alternate in another ¼ flour and half the milk until all flour and milk is added and mixed in until smooth.
Optional: stir in 1 cup coconut flakes. It will rise to the top as mochi bakes.
Pour into a 9×13” pan and cook at 350ºF for an hour.
Let cool completely. Cut with a plastic knife or wet your knife between cuts.
NOTES
Many recipes call for up to 3 cups of sugar, so you can add as much or as little sugar as you’d like.
About Butter Mochi
Butter Mochi is so many things I love. It’s rice, it’s chewey-gooey, it’s sweet and it’s coconutty. I’m unsure of its origins in Hawaii, but it was made at every family gathering and sold only at your corner Mom and Pop store which hardly any exist these days. Butter Mochi, I’m guessing, stems from Japanese mochi and Filipino Bibinka.
