Prep 10 mins
Cook 45 mins
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.
- 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
- 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.
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.
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.
Will absolutely make this again!!!
I halved the recipe and baked in an 8x8 Pyrex pan. I used 2 eggs (1.5 eggs is just too bothersome) and 3/4 cup of sugar (already plenty sweet, no need for more). I stuck with the recipe otherwise. The taste was very good. However, it was more fluffy and less chewy than I would like (not sure how to fix this, may be less baking powder or beat the batter more?). The coconut flavor really came out (so don't use coconut milk if you don't want the coconut flavor). For me, the best part is the crispy surface so next time I might bake in a larger dish to get thinner pieces.