Butter Mochi
8-12
servings
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
1
(16-oz) box of Mochiko brand glutinous rice flour
Jump
2 c
sugar
Jump
2 tsp
baking powder
Jump
1 tsp
salt
Jump
1
(14-oz) can of coconut milk
Jump
1
(12-oz) can of evaporated milk
Jump
1
stick of butter, melted and cooled, plus more for greasing
Jump
4
eggs
Jump
2 tsp
vanilla extract
Jump

Butter mochi is rich, chewy, spongy, and mind-blowingly easy to make. It’s more filling than it looks, so you just need a few slices per person. If you’d like, put a few slices in the microwave for 30 seconds for that fresh-out-of-the-oven taste.

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, mix together the dry ingredients: Mochiko flour, sugar, baking powder, and salt.
  3. In a smaller bowl, thoroughly mix together the wet ingredients: coconut milk, evaporated milk, melted butter, eggs, and vanilla extract.
  4. Incorporate the wet ingredients to the dry mix, and mix until batter is smooth. Small lumps are OK.
  5. Grease a 9-by-13-inch pan with butter, then pour the batter.
  6. Bake for 1 hour or until golden brown on the edges.
  7. Allow to cool before cutting into bite-size squares.
  8. If you’d like, microwave sliced mochi for 30 seconds before serving.

Tatiana Bautista

Tatiana Bautista is a freelance writer based in New York.

[email_signup id="3"]
[email_signup id="3"]