Simply The Best Butter Mochi Food

THE BEST BUTTER MOCHI

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.

HAWAIIAN BUTTER MOCHI RECIPE

Steps:

• Preheat the oven to 350°F (180°C). Butter a 9x13-inch (23x33cm) baking pan and line with parchment paper.
• In a large bowl mix together the sweet rice flour, sugar and baking powder.
• Add in the eggs, followed by the milk, coconut milk, butter and vanilla. Using an electric mixer or by hand whisk together to form a smooth batter. Pour mix into your prepared pan.
• Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.
• Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream if desired.

DA BEST BUTTER MOCHI

Steps:

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

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

Steps:

• Using a large mixing bowl, combine all ingredients.
• Mix with a wooden spoon until the batter is smooth.
• Pour into a lightly greased 9x13" pan.
• Bake at 375F for one hour.
• Cool to room temperature and cut into squares for snacking. Enjoy!

BUTTER MOCHI CAKE FROM HAWAII

Steps:

• Enjoy.

HAWAIIAN BUTTER MOCHI

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x13 inch (23x33 cm) baking pan with butter or oil, or alternatively line the pan with parchment paper with overhang on the sides. This will allow you to transfer the butter mochi to a cutting board after baking for easier cutting.
• In a mixing bowl, use a wooden spoon to combine the melted butter and sugar. Add the eggs, one at a time, and combine until smooth. Stir in the coconut milk, evaporated milk, and vanilla extract. Finally add the mochiko flour and baking powder and whisk until completely smooth and lump-free.
• Pour the mixture into the prepared pan. Gently rap it on the counter a couple times to release any trapped air bubbles, then transfer to the oven and bake for about 1 hour or until it is set and the top is golden brown.
• Cool to room temperature before slicing. If you've lined the pan with parchment paper, use the overhang to carefully remove the entire slab to a large cutting board. Cut into 5 rows crosswise and 4 rows lengthwise to yield 20 squares. If your knife starts to stick, rub it with a little oil to get smoother cuts of butter mochi. Store leftover squares in an airtight container at room temperature for up to 3 days.

SIMPLY THE BEST BUTTER MOCHI

Steps:

• Preheat oven to 375 degrees. Grease a 13x9x2" pan. In a large bowl, sift together mochiko flour, sugar, and baking powder; mix well. In a medium bowl, combine coconut milk, evaporated milk, eggs, and vanilla extract. Make a well in the dry ingredients and incorporate the liquid ingredients; mix well. Stir in melted butter. Pour into pan and tap pan to settle batter. Bake 45-50 minutes until golden brown. Cool at least 2 hours before cutting.