By caffeine junkie on June 09, 2005
Photo by kittycatonline.com
Photo by kittycatonline.com
"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."
Serving Size: 1 (39 g)
Servings Per Recipe: 32
"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."
"I made this tonight (and posted a picture) and it is DELICIOUS!!! I made the recipe exactly as is with 2 cups of sugar, cinnamon and unsalted sweet cream butter. I couldn't stand to wait for it to cool completely and cut into it after 45 minutes and it was melt-in-your-mouth ooey sticky goodness! I can't wait to make it again for the next island friends BBQs!"
"This was the easiest recipe and it is soooo yummy! Reminds me of when I was a kid in Hawaii! Thanks for sharing. Note: I only used 2 cups of sugar and it still turned out sweet, so if you are wondering if you can use less sugar, the answer is yes and it didn't change the consistency either! Try it, and you will love it....my kids did too!"
"Simply perfect!! just like the Butter mochi I use to buy when I lived in Hawaii!!! The kids loved it so much that they insisted on taking some to their teachers!"
"i love how simple the desert is to make! it's the perfect desert for 6 kids and all of their friends.Thanks for posting!"
"Love this recipe! It was my first time making it and I halved the recipe. I also did not have coconut milk so I used a whole can of fat free evaporated milk instead of 1/2 can coconut milk and 1/2 can ev. milk. The crust is so crispy! I love the taste too!"
"I followed the recipe as-is with the cinnamon and all, and it is DELICIOUS!"
"This is SOOO good!! I've never had butter mochi before, but I love mochi so I figured I'd love this. I halved the sugar and it was just right for me since I also dusted it with powdered sugar. I also omitted the cinnamon.I will definitly make this again and again. Thanks for posting!!"
"I was craving butter mochi ever since I moved from Hawaii and this was perfect! I didnt add the cinnamon because Im used to it plain but it was great. My husband thought it great to."
"I enjoyed this both warm and cooled. My boyfriend thought it tasted too sweet when warm, and there is a lot of sugar in the recipe-probably more than necessary. It doesn't have to be completely cooled before cutting, and in fact it's excellent warm with some fresh ripe mango."