Butter Mochi

Butter Mochi

Lea

"This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits."
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Ingredients

3 h 15 m servings 256 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
  2. Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
  3. Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

Reviews

Read all reviews 14
  1. 17 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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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 ...

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 s...

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).

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.

I just made this the other night, it was with my fathers approval :) This was easy and good eating!

I halved the recipe but turned out it is TOOOOOO swee And one question, i don't understand why it is so mushy and could not formed even after I put it in refrigerator for 2h..should I bake longe...

I had to make some modifications because I simply didn't have all the ingredients. However, I'm so happy with it. I substituted almond milk for the milk and coconut milk, didn't add coconut ext...

Not the typical mochi, but delicious none the less. This was very easy to make and the outcome was amazing. I ended up adding a drop of almond extract for aromatic purposes.

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