Da Best Butter Mochi Recipes

ONO BUTTER MOCHI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
• Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.

BROWN-BUTTER MOCHI

Steps:

• Adjust oven racks to upper and lower-middle positions. Preheat oven to 350.
• Generously grease two cupcake tins with butter, including the outer rims of each mold (this will ensure the cakes release after baking). Set aside.
• Place butter in a medium saucepan, and set over medium heat. Cook, swirling, until the foam subsides and the butter turns golden brown and begins to smell nutty, about 4 minutes. Turn off heat, and add coconut and evaporated milks and sugar. Whisk until sugar and coconut milk melt. Transfer mixture to a medium bowl. Add eggs and vanilla, and whisk until smooth. Set aside.
• In a large bowl, whisk together mochiko flour, baking powder and salt. Pour milk mixture into dry mixture, and whisk until smooth. Scoop a scant 1/2 cup of batter into each cupcake mold (enough to fill each mold just under the brim). Gently drop filled pans onto countertop from a height of 3 inches to release any air bubbles.
• Bake for 55 to 60 minutes, rotating pans and switching their positions after 30 minutes or so to ensure even baking (decrease baking time by 10 minutes if using a nonstick dark metal tin). The mochi are done when they are butterscotch brown on top and an inserted skewer comes out mostly, but not completely, clean.
• Lightly run a butter knife along the sides of each mold, then invert tins to release mochi, and cool on a wire rack for 10 to 15 minutes. Don't worry if the cakes feel soft or underbaked when you pick them up - it's just the nature of mochi.
• Store leftover mochi in an airtight container at room temperature for up to 4 days.

BUTTER MOCHI WITH MANGO FILLING

Steps:

• Silicone muffin pan, or paper liners for regular pan.
• Preheat oven 350deg.
• Combine all ingredients, mix thoroughly till smooth.
• Fill cups 80% full with batter, top with 1 heaping tablespoon mango.
• Bake for 45min or until tops are golden brown. Makes 4 muffins.

DA BEST BUTTER MOCHI

Steps:

• Mix all ingredients with mixer until all blended.
• Pour into greased 9x13 pan.
• Bake at 325F for 1.5 hours.

BUTTER MOCHI

Steps:

• 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.
• 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.
• 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.