Recipe by caffeine junkie
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.
Top Review by local_girl_121
I made butter mochi for the FIRST TIME EVER TODAY for Girl's Day using this recipe and it was AMAZING! Everyone I gave to LOVED IT! The coconut milk only comes in 13.5 oz so I used that. And I only used 2 cups of sugar. No cinnamon. Just right the sweetness. And I used a toothpick to check if it was done. The crust and the smoothness of the inside were perfect. I didn't wait to cut it cause I had to give it out =) SOOO GOOD!!!
- 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 See How It's Made
- 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.