Reviewed: Nov. 28, 2009

"Ono" is right (Delicous)! It was my first time making this and it was sooo easy! It is much easier to work with than traditional mochi (chi-chi dan go). This recipe is perfect. Thank you for sharing.

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Leialohadm

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Reviewed: Sep. 28, 2009

Very good! I also used coconut milk, about half milk/half coconut milk. Got rave reviews from all who tried it. Made a LOT (think about it: for something this rich, a 9x12 pan is big!) so make sure you plan on giving some away to worthy friends!

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Rachel R.

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2009

I was a little disappointed in this recipe. I may have done something wrong, but my mochi was not as soft as I expected. The coconut topping was good, but that was the only part preferred. My boyfriend did like the results of this recipe and so that is why it got 4 stars. I will try this recipe again to see if I can achieve better results.

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kajie

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Reviewed: Jun. 20, 2009

SOOOOOOOOO GOOD. This was my first time making this dessert and wow'd a whole lot of people, esp. my dad who is REAL HARD TO PLEASE! But, I would reccmmend this recipe to ANYONE! Soooo tasty, So good. I am bout to get me a corner piece. 5 stars greatness!

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MissCrisel808

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Reviewed: May 3, 2009

i used all the ingredients of this recipe, but i prepared it much differently. you see, i was lazy and i only wanted to create a single serving size of butter mochi. so i scaled the recipe down to "4 servings" using 5 ounces of mochiko. i mixed everything up in a tupperware container, and here's the big difference, i put everything in the MICROWAVE for 3 mins ( i got this idea from the "microwave mochi" recipe on this site which is also very good). The result was a dense, chewy, delicious ono butter mochi. Granted, the dough was a bit more cake-like because of the microwave process, but still very delicious. Next time I may experiment with more/less of certain ingredients to make it more like authentic mochi, but I was not disappointed.

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saralovesfood

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Reviewed: Apr. 29, 2009

Delish. Very heavy. Stayed soft due to the butter, unlike "traditional" mochi. Might try sprinkling almonds on top or using almond extract. Give it a go if you like coconut and the chewy texture of some Asian desserts.

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OCTOVUS

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Reviewed: Apr. 25, 2009

I followed this recipe exactly and, like the last reviewer, I really liked the taste. The coconut topping was sweet and browned beautifully. The consistency of the bottom part,though,was EXTREMELY dense and just not what I was expecting.

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WeezaG

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Reviewed: Feb. 7, 2009

I mostly like anything that is sweet and has coconut in it, but I just was not too fond of the texture of this. I am sure it is the way Mochi is supposed to be, but I guess it's just a matter of preference. The FLAVOR, on the other hand, was outstanding! And it was easy to prepare and has a pretty golden brown surface after baking. MOCHI **Edited** I am not one to suggest changing the recipe as written all around or anything, but say you are like us, and like the flavor of this, but just aren't too fond of the texture... Here's what I did: I cut the Mochi into 1 inch cubes, then rolled/pressed them into Turbinado (Raw) Sugar. This turned the recipe into something like tropical square truffles :) Turbinado IS Hawaiin sugar, so it's still kinda true to the recipe! This way I would rate it a 4. I might make these with the leftover rice flour I have for an upcoming baby shower!

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Bev511

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

This recipe broke da mouth!! I was born and raised in Hawaii, now away, in Bangor Maine where it is a challange to get treats from home.... now I can just make butter mochi at home... This is wonderful... Thank you so much!!!

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ASIALYNN

Cooking Level: Intermediate

Home Town: Aiea, Hawaii, USA

Living In: Bangor, Maine, USA

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Reviewed: Jan. 17, 2009

This is a really good treat. I did modify things: I did not add any coconut shreddings or coconut milk. I cut down on the sugar by 1/4th or so - used half white half dark brown sugar.... I increased the baking time by 10 minutes and used a muffin pan because the crust really really is the best part of this dish.... I experimented and mixed half a block of cream cheese to the batter and it baked with a 'fluffier' consistency. I like the chewyness of the original, but the lighter texture is also a welcome thing. Overall this is a nice treat away from the usual - no heavy frosting to deal with and the sweetness is there, but doesn't attack the senses. The crispy exterior and squishy interior add something unique. Oh, and half of this recipe will yield a whole dozen muffins. I bought a 16oz pack of mochiko at Safeway near the kikkoman sauces.

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Juavichar

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Reviewed: Jan. 12, 2009

Currently living in HI. Made this for my parents when they came to visit and they LOVED it. They couldn't stop eating it. I liked the consistency. I too used coconut milk for a portion of the milk and increased the coconut.

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THERAPY CHEF

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 11, 2009

Wonderful recipe! I used coconut milk and evaporated milk rather than regular whole milk and it came out great! My hula Ohana and everyone else at the Halau holiday party loved it!

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Aznsouris

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

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Reviewed: Dec. 21, 2008

This recipe is very similar to a Portuguese/Chinese dessert our family calls "gooey cake". I too used a can of coconut milk (12 ounces) and used 2% milk for the rest to equal 3 cups. Don't be alarmed if the sides rise faster than the middle - after it cools, it settles. I had to cook mine about and hour and 15 minutes and had to cover it with foil the last 15 mins so it didn't get too dark on top. Turned out perfect, and I can't wait to get to California tomorrow for my Mom and daughter to try it!

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Cookie's Mom

Cooking Level: Intermediate

Home Town: San Ramon, California, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 11, 2008

This recipe is fabulous! Super easy and super delicious!!! I have been making it for about 18 months now and everyone always raves about it, whenever I need a potluck item I always know the mochi will get raves. Thanks you for this great dish! (My kids all love it too)

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Maureen

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

First attempt at mochi. Made it per the recipe, temperature and time and it came out great. Keeping this recipe and passing it along to others.

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FRIDGE7D

Cooking Level: Expert

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Reviewed: Sep. 14, 2008

Loved it!!!! I used a can of Coconut milk and 2% milk to equal the 3 cups of whole milk. I also added a couple of tablespoons of Rum!!! I also added the sesame seeds on top. Yiam. It's even better the next day out of the fridge. Love the texture. I made it twice already.

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MATTNNAT

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Reviewed: Aug. 7, 2008

Sooo GOOD! As we say here in Hawaii, "Broke da mouth!" Only thing I changed - Bake for about 50 minutes, then put foil over the edges and bake another 20-25 minutes. This way the center becomes more golden brown colored and crispy on top. (FYI, normally toward the center under the crispy coconut, the top will have a layer of "squooshy goodness", don't worry it IS cooked! Blame it on the butter..hehe. YUM!) Ohh and yes, I love it better on the 2nd day, but that's just a matter of personal preference I know others that like it fresh!

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AZURE_PHOENIX

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Reviewed: Jul. 27, 2008

These weren't spectacular. I made them for a luau, and had many, many left over. They were good enough, just don't think I'll make them again.

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KnticEnerG

Cooking Level: Beginning

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Reviewed: Jul. 17, 2008

Very Good! I used 2 cups of coconut milk and 1 cup whole milk, and added a bit more coconut. NOTE: Since rice flour contains no gluten, this recipe won't rise like a normal cake. It stays dense and "sticky", so don't think you underbaked it. That's how it's supposed to be. Mine only needed 45 minutes in the over.

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GOLFFOX

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Reviewed: Jun. 17, 2008

This was reeeaaallllyy good, however I left out 1/4 cup of sugar and next time I will leave out even more. I like the sweetness coming from the coconut and not the sugar.

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