"This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits." — Lea
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3 1/2 cups
sweet rice flour (mochiko)
2 1/2 cups
1 (14 ounce) can
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 and 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.
My friend and I made this recipe....and this is not Mochi, it came out like a cake. It was a cake with Mochi flavor. I am really familiar with Japanese foods...and this definitely was not mochi.
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'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.
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!
Very delicious! This was the first time I made mochi and it turned out well, though there was some buttery spots on the top when it was done (not sure why the butter seperated out).
I just made this the other night, it was with my fathers approval :) This was easy and good eating!
Butter Mochi...This is a good recipe thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 81
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