Coconut Butter Mochi Recipes

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COCONUT-GLAZED HAWAIIAN BUTTER MOCHI RECIPE BY TASTY



Coconut-Glazed Hawaiian Butter Mochi Recipe by Tasty image

Coconut-glazed Hawaiian butter mochi is the perfect blend of Filipino bibingka and Japanese mochi. Rice flour gives the cake a chewy, gooey texture that makes this dessert irresistible.

Provided by Aleya Zenieris

Categories     Snacks

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

nonstick cooking spray, for greasing
½ cup unsalted butter
1 ½ cups granulated sugar
4 large eggs, room temperature
1 ½ teaspoons vanilla extract
1 ½ teaspoons baking powder
16 oz glutinous rice flour
12 oz evaporated milk
14 oz coconut milk
1 cup powdered sugar
3 tablespoons coconut milk, plus more if needed
½ cup unsweetened shredded coconut, toasted

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
  • In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs, and beat until fully incorporated. Add the vanilla, baking powder, and mochiko flour and whisk until fully combined. Add the evaporated milk and coconut milk and whisk until a smooth batter is formed.
  • Transfer the batter to the prepared baking dish and spread in an even layer, then bake for 45-50 minutes, until golden brown. Let the butter mochi cool to room temperature in the pan.
  • While the butter mochi cools, make the glaze: In a medium bowl, whisk together the powdered sugar and coconut milk until smooth and thick. Add more coconut milk, 1 tablespoon at a time, if needed.
  • Once the butter mochi has cooled, spread the glaze all over the top and sprinkle with the toasted shredded coconut. Slice into small squares and serve.
  • Enjoy!

Nutrition Facts : Calories 699 calories, Carbohydrate 95 grams, Fat 32 grams, Fiber 2 grams, Protein 11 grams, Sugar 43 grams

COCONUT BUTTER MOCHI



Coconut Butter Mochi image

This recipe has less sugar and fat than most butter mochi recipes. Baking for 90 minutes seems a lot, but it makes the crust nice and crispy. Extra coconut flavor from coconut milk and coconut flakes for coconut lovers!

Provided by mineko

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h45m

Yield 12

Number Of Ingredients 10

1 pound sweet rice flour (mochiko)
1 pound white sugar
½ cup brown sugar
1 teaspoon baking powder
1 (14 ounce) can coconut milk
10 ounces milk
4 eggs
1 teaspoon vanilla extract
1 cup sweetened coconut flakes
¼ cup butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix together mochiko, white sugar, brown sugar, and baking powder in a large bowl.
  • Whisk coconut milk, milk, eggs, and vanilla extract together in a bowl. Add to mochiko mixture and stir to combine. Add coconut flakes and melted butter and stir to combine. Pour into the prepared baking dish.
  • Bake in the preheated oven until set and golden on top, about 1 1/2 hours.

Nutrition Facts : Calories 480.4 calories, Carbohydrate 82.8 g, Cholesterol 74.2 mg, Fat 15.1 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 11.1 g, Sodium 126 mg, Sugar 50.7 g

COCONUT-SESAME BUTTER MOCHI CAKE



Coconut-Sesame Butter Mochi Cake image

Butter mochi is a Hawaiian cake that is sweet and gooey, not unlike like Japanese mochi. Rice flour is a core pantry ingredient in most Japanese households, including mine, so I almost always have the ingredients on hand to whip up this cake when the mood (or need) strikes. Just like this recipe, I'm a little bit Japanese and a little bit American. The combination of American ingredients like butter and evaporated milk with Japanese ingredients like rice flour and sesame seeds feels familiar and comforting to me. Butter mochi can be baked plain or topped with coconut and black and white sesame seeds or slices of fruit like strawberries, mango or peaches. You can serve butter mochi with ice cream if you like as well.

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 12 to 16 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus more softened butter for the pan and for slicing
6.5 ounces canned full-fat unsweetened coconut milk
8 ounces mochiko (glutinous/sweet rice flour) (65 grams)
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
2 large eggs
1 cup evaporated milk
1 teaspoon pure vanilla extract
1 cup unsweetened coconut chips or flakes
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
1 teaspoon fleur de sel

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch-square cake pan or 10-1/2-by-7-inch cake pan with butter.
  • Put the 4 tablespoons butter in a medium saucepan and cook over medium heat until melted. Meanwhile, whisk the coconut milk to remove any lumps. Add the coconut milk to the melted butter and reduce the heat to low. Gently warm the mixture, stirring often, until just above room temperature and no lumps remain.
  • Whisk together the mochiko, sugar, baking powder and sea salt in a large bowl.
  • Whisk together the eggs, evaporated milk and vanilla in a medium bowl. Pour this mixture into the dry ingredients and stir until just combined. Add the melted butter-coconut milk mixture, whisking continuously, until fully incorporated and smooth with no lumps.
  • Pour the batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles. Evenly sprinkle the top with the coconut chips or flakes. Sprinkle with the black and white sesame seeds and finish with the fleur de sel.
  • Bake the mochi until it is set and golden brown on top, 1 hour 5 minutes to 1 hour 15 minutes. You can bake the mochi longer for a firmer texture, or for less time for a gooier texture. If using a glass or dark metal pan, subtract a few minutes from your baking time.
  • Transfer the pan to a wire rack to cool completely. Coat a knife with butter and cut around the edges to help the cake separate from the pan and prevent the cake from sticking to the knife. Serve the cake directly from the pan.

BUTTER MOCHI



Butter Mochi image

Butter mochi is a mainstay at any island party: a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake.

Provided by Alana Kysar

Categories     Dessert     Hawaii     Coconut     Tree Nut Free     Vegetarian     Soy Free     Dairy     Summer

Yield Makes 20 pieces

Number Of Ingredients 11

4 large eggs
2 teaspoons vanilla extract
2 cups skim milk
One 1-pound box mochiko flour
2 cups sugar
2 teaspoons baking powder
1⁄2 teaspoon kosher salt
1⁄2 cup unsalted butter, melted
One 13 1⁄2-ounce can coconut milk
1⁄2 cup unsweetened shredded coconut
A few pinches offlaky salt (optional)

Steps:

  • Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or oil.
  • In a bowl, whisk together the eggs, vanilla, and milk. In another larger bowl, whisk together the mochiko, sugar, baking powder, and kosher salt. Pour the wet ingredients into the dry ingredients and, with a wooden spoon stir until well combined. Add the melted butter and coconut milk and mix until fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle the shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of flaky salt, if desired.Bake until the mochi is set and golden brown on top, about 1 hour. Set the pan on a wire rack and let cool completely before slicing into rectangles using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1⁄4 by 2 1⁄2-inchpieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. Store in an airtight container at room temperature for up to 3 days.

BUTTER MOCHI



Butter Mochi image

Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it's baked, making it a delicious dessert to eat without adornment. But, if you'd like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.

Provided by Genevieve Ko

Categories     cakes, dessert

Time 2h

Yield 1 (9-by-13-inch) cake

Number Of Ingredients 11

6 tablespoons/84 grams unsalted butter, melted and cooled, plus more for greasing the pan
3 cups/453 grams mochiko (sweet rice flour), like Blue Star brand
2 teaspoons baking powder
1/2 teaspoon fine sea salt
4 large eggs
2 cups/416 grams granulated sugar
2 (13.5-ounce) cans unsweetened coconut milk (scant 3 1/2 cups)
1 tablespoon pure vanilla extract
1 1/2 packed cups/219 grams confectioners' sugar
2 to 4 tablespoons passion fruit pulp or purée (see Tip)
Pink or red food coloring (optional)

Steps:

  • Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
  • Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
  • Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
  • The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
  • Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.

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