The Best Butter Mochi recipe

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Ingredients

1 (16 ounce) box mochiko (sweet rice flour)
2 cups white sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
3 eggs
2 teaspoons vanilla extract
1 (14 ounce) can coconut milk
1 (12 fluid ounce) can evaporated milk
½ cup unsalted butter, melted and cooled

Nutrition Info

183.5 calories
carbohydrate: 27.3 g
cholesterol: 30.4 mg
fat: 7.5 g
fiber: 0.2 g
protein: 2.8 g
saturatedFat: 5.2 g
servingSize: -
sodium: 55 mg
sugar: 14.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.

  2. Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.

  3. Whisk eggs and vanilla extract together in a small bowl.

  4. Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk, mix well. Fold in melted butter until batter is smooth.

  5. Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.

  6. Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

Recipe Yield

1 9x13-inch pan

Recipe Note

Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.

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