3 Reviews

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.

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myoungp January 25, 2011

WONDERFUL and ADDICTIVE! I made this with 1% milk and half Splenda granular half sugar. It's very easy, different and yummy! I used yellow food coloring for a fun effect and for A Taste of Yellow Livestrong Day.

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Engrossed May 24, 2008

I make this all the time, except for that I add a can of coconut milk as well. It's perfect in the oven, especially when the edges get crisp and buttery! Thanks for adding this in here islandprincess ;)

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Pikake21 February 22, 2007
Da Best Butter Mochi