Da Best Butter Mochi

READY IN: 1hr 50mins
Recipe by LJ in San Francisco

Hawaii has much Japanese influence. This yummy desert easy to prepare and is an island favorite.

Top Review by myoungp

I halved the recipe and baked in 8x8 Pyrex dish. I used 8.5 oz of mochi flour (about half a box), reduced the amount of sugar by half (so from 1 cup to 1/2 cup), and added 1/4 tsp of butter flavor extract. I used 1/4 cup heavy whipping cream 1 3/4 2% milk instead of whole milk. The mixture is very runny. I also added so blueberry filling to half the pan which turned out pretty good. I had to cover the dish with half way through the bake time to prevent the over-browning. The mochi came out too soft and mushy right out of the oven. However, after letting it cool down and putting it in the fridge, it's soft and chewy like mochi should be.

Ingredients Nutrition

Directions

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

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