Editors' Pick
Butter Mochi
photo by Jonathan Melendez
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
32-48
ingredients
- 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
directions
- 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.
Reviews
-
This is an excellent butter mochi. It has the right amount of sweetness, and the crystallized crust which forms on the top and sides of the pan are total bonus points. The recipe makes a 9x13 pan, which serves, um, what, two? Okay, if you gotta share it can serve more folks, but they should make their own. Really.
see 12 more reviews
Tweaks
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For fun I almost completely veganized this recipe and it came out SO well. My husband couldn't tell the difference. I used Earth Balance butter, ground flax seeds instead of eggs, lite coconut milk, and 1 cup sugar 3/4 cup agave syrup instead of the 2 cups of sugar. I did use the evaporated milk because I didn't find a vegan replacement, though.<br/><br/>Will absolutely make this again!!!
RECIPE SUBMITTED BY
caffeine junkie
Waipahu, Hawaii