Simply The Best Butter Mochi Recipes

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THE BEST BUTTER MOCHI



The Best Butter Mochi image

Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.

Provided by AsianHawaiiGirl

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 30

Number Of Ingredients 9

1 (16 ounce) box mochiko (sweet rice flour)
2 cups white sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
3 eggs
2 teaspoons vanilla extract
1 (14 ounce) can coconut milk
1 (12 fluid ounce) can evaporated milk
½ cup unsalted butter, melted and cooled

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
  • Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
  • Whisk eggs and vanilla extract together in a small bowl.
  • Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
  • Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
  • Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 55 mg, Sugar 14.8 g

BUTTER MOCHI



Butter Mochi image

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

Provided by Lea Kanaya Wong

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h15m

Yield 24

Number Of Ingredients 9

3 ½ cups sweet rice flour (mochiko)
2 ½ cups white sugar
2 tablespoons baking powder
5 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups milk
1 (14 ounce) can coconut milk
½ cup melted butter

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.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 41.2 g, Cholesterol 50.5 mg, Fat 9 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 174.2 mg, Sugar 22.1 g

BUTTER MOCHI



Butter Mochi image

Butter mochi is a party staple in Hawaii. Made with mochiko (Japanese sweet rice flour) and coconut milk, the dessert is beloved for its sweet, buttery taste and chewy, pleasingly dense texture. A little goes a long way, so avoid cutting the pieces too big. (You can scale down the recipe, but the measurements for the mochiko and coconut milk are really convenient for a 9-by-13-inch baking pan.) If you'd like to add another layer of coconut, sprinkling the top of the batter with shredded coconut before baking is a lovely touch (but by no means necessary).

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 18 to 20 servings

Number Of Ingredients 9

One 16-ounce box mochiko (sweet rice flour)
2 cups sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
2 cups whole milk
2 teaspoons pure vanilla extract
4 large eggs
One 13.5-ounce can coconut milk
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly

Steps:

  • Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line the bottom and sides of a 9-by-13-inch baking pan with parchment.
  • Whisk together the mochiko, sugar, baking powder and salt in a large bowl.
  • Whisk together the milk, vanilla, eggs and coconut milk until smooth in a separate large bowl. (If you have trouble incorporating the coconut milk solids, you can use an electric mixer on medium speed for this step, and the following ones, if you like.) Whisk the milk mixture into the dry ingredients just until combined. Whisk in the melted butter until the batter is smooth.
  • Pour the batter into the prepared baking pan and tap the pan on the counter a few times to get rid of any air bubbles. Bake until the butter mochi is set and the top is golden brown, 1 hour to 1 hour 10 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
  • Carefully lift the parchment paper out of the pan from both short ends and set the butter mochi on a cutting board. Cut into about twenty 2-by-3-inch rectangles and serve immediately or store in an airtight container for up to 3 days.

SIMPLY THE BEST BUTTER MOCHI



SIMPLY THE BEST BUTTER MOCHI image

Categories     Dairy     Dessert     Bake

Yield 32-48 servings

Number Of Ingredients 9

1 16-oz. box mochiko flour*
2 1/2 c. sugar
2 t. baking powder
1 14-oz. can coconut milk*
1 12-oz. can evaporated milk
3 eggs
2 t. vanilla extract
1/2 c. (1 stick) butter, melted and cooled
*available in the Asian aisle at the supermarket

Steps:

  • Preheat oven to 375 degrees. Grease a 13x9x2" pan. In a large bowl, sift together mochiko flour, sugar, and baking powder; mix well. In a medium bowl, combine coconut milk, evaporated milk, eggs, and vanilla extract. Make a well in the dry ingredients and incorporate the liquid ingredients; mix well. Stir in melted butter. Pour into pan and tap pan to settle batter. Bake 45-50 minutes until golden brown. Cool at least 2 hours before cutting.

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

Butter mochi is a beloved dessert here in Hawaii. It is essentially a baked custard. Mochiko sweet rice flour provides its unique, soft, chewy, sticky consistency. As one reviewer noted, it may be a little sweet for some tastes, but I recommend using no less than 2 cups of sugar. I originally put down 375 degrees as the baking temperature because in my gas oven, it saved me 10-15 minutes of baking time and still came out exactly the same way. But most butter mochi recipes will call for 350 degrees. Mochiko flour can be found in the Asian/Oriental aisles. The brand I use comes in a white box with a blue star on the front.

Provided by caffeine junkie

Categories     Dessert

Time 55m

Yield 32-48 serving(s)

Number Of Ingredients 9

1 (16 ounce) box mochiko sweet rice flour
2 -2 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon (optional)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk
3 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 13x9x2" pan.
  • In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.
  • In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
  • Make a well in the dry ingredient and incorporate the liquid ingredients.
  • Stir in melted butter.
  • Pour into pan, and tap pan to settle batter.
  • Bake for 45-60 minutes until golden brown.
  • Cool at least 2 hours before cutting.

Nutrition Facts : Calories 172, Fat 7, SaturatedFat 4.9, Cholesterol 28.1, Sodium 67.7, Carbohydrate 25.4, Fiber 0.3, Sugar 12.5, Protein 2.4

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