Da Best Butter Mochi Food
THE BEST BUTTER MOCHI
Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.
Provided by AsianHawaiiGirl
Categories World Cuisine Recipes Asian
Time 1h35m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
- Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
- Whisk eggs and vanilla extract together in a small bowl.
- Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
- Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
- Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 55 mg, Sugar 14.8 g
BUTTER MOCHI
This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits.
Provided by Lea Kanaya Wong
Categories World Cuisine Recipes Asian Japanese
Time 3h15m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
- Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
- Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.
Nutrition Facts : Calories 255.6 calories, Carbohydrate 41.2 g, Cholesterol 50.5 mg, Fat 9 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 174.2 mg, Sugar 22.1 g
DA BEST BUTTER MOCHI
Make and share this Da Best Butter Mochi recipe from Food.com.
Provided by LJ in San Francisco
Categories Dessert
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients with mixer until all blended.
- Pour into greased 9x13 pan.
- Bake at 325F for 1.5 hours.
Nutrition Facts : Calories 558.8, Fat 15.2, SaturatedFat 8.5, Cholesterol 108.6, Sodium 260.9, Carbohydrate 95.9, Fiber 1.5, Sugar 45.1, Protein 9.4
BUTTER MOCHI
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.
Provided by caffeine junkie
Categories Dessert
Time 55m
Yield 32-48 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 172, Fat 7, SaturatedFat 4.9, Cholesterol 28.1, Sodium 67.7, Carbohydrate 25.4, Fiber 0.3, Sugar 12.5, Protein 2.4
BUTTER MOCHI
Steps:
- Preheat oven to 325 degrees F. Melt the butter and chocolate. Beat the eggs and vanilla (do not over beat). Sift and fold in the flour, mochi flour, baking powder, and salt to the butter mixture followed by the sugar. Fold in the egg mixture until incorporated. Then fold in coconut flakes. Pour into an oven proof dish or pan and bake in the oven for 15 minutes.
BUTTER MOCHI
Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it's baked, making it a delicious dessert to eat without adornment. But, if you'd like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.
Provided by Genevieve Ko
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 11
Steps:
- Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
- Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
- Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
- The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
- Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.
BUTTER MOCHI WITH MANGO FILLING
If you've ever had mochi at a Japanese restaurant it's not very sweet, formed into balls and rolled in cornstarch. This is a Hawaiian version that I have adapted. Very addicting so I made muffins so I can control the amount I consume. Ate 2 and froze the rest. If you quadruple the recipe you can fill a 13x9 pan. Mango is not sweetened but you can add sugar if you like.
Provided by Giovani1059
Categories Dessert
Time 1h
Yield 4 muffins, 1 serving(s)
Number Of Ingredients 8
Steps:
- Silicone muffin pan, or paper liners for regular pan.
- Preheat oven 350deg.
- Combine all ingredients, mix thoroughly till smooth.
- Fill cups 80% full with batter, top with 1 heaping tablespoon mango.
- Bake for 45min or until tops are golden brown. Makes 4 muffins.
Nutrition Facts : Calories 2059.4, Fat 84.2, SaturatedFat 64, Cholesterol 122, Sodium 2013, Carbohydrate 322.8, Fiber 4.5, Sugar 225.8, Protein 10.5
JAPANESE PEANUT BUTTER DELIGHT (MOCHI)
Make and share this Japanese Peanut Butter Delight (Mochi) recipe from Food.com.
Provided by Member 610488
Categories Candy
Time 1h
Yield 40-60 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven: 350 degrees.
- Grease a 9×13 inch pyrex with butter. Get a large mixing bowl and stir together the dry ingredients.
- In a blender, add the milk and vanilla. Stir in the peanut butter and blend until you get peanut butter milk.
- Add the peanut butter milk to the dry mixture and mix thoroughly. Pour into the pan. Cover tightly with foil. Place the pan in the center of the over and bake for 45 minutes. Uncover and cool for several hours.
- When cool, use a plastic knife to cut the peanut butter mochi. Roll each piece around in some potato starch to keep from sticking to each other.
Nutrition Facts : Calories 124.3, Fat 3.8, SaturatedFat 0.9, Cholesterol 1.3, Sodium 43.3, Carbohydrate 20.8, Fiber 0.7, Sugar 10.6, Protein 2.6
COCOA BUTTER MOCHI
If you've had mochi before, this is not like the mochi you normally eat at New Years; it has a rich, slightly sweet, chocolate flavor. The mochiko powder can probably be found in the oriental section of your grocery store. A secretary in my office made this recipe; she got the recipe from one of those recipe cards you can get at the grocers. For the cocoa, the recipe says you can use Nestles ... I use Ghiradelli,
Provided by marisk
Categories Lunch/Snacks
Time 1h15m
Yield 32 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees.
- In a large mixing bowl, sift together dry ingredients.
- In a separate bowl , combine wet ingredients.
- Add the dry mixture to the wet mixture in small amounts.
- Mix until until all ingredients are well combined.
- Pour mixture in a 9" x 13" buttered pan- will also fit in two 8"x8" pans.
- Bake for 1 hr.
- Test with toothpick - comes out clean when done.
- Let cool before cutting.
- Yield may differ according to the size of the pieces-- suggest cutting in squares or 1"x2" rectangles -- it is rich.
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