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
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
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
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
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
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
BUTTER MOCHI
Butter mochi is a mainstay at any island party: a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake.
Provided by Alana Kysar
Categories Dessert Hawaii Coconut Tree Nut Free Vegetarian Soy Free Dairy Summer
Yield Makes 20 pieces
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or oil.
- In a bowl, whisk together the eggs, vanilla, and milk. In another larger bowl, whisk together the mochiko, sugar, baking powder, and kosher salt. Pour the wet ingredients into the dry ingredients and, with a wooden spoon stir until well combined. Add the melted butter and coconut milk and mix until fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle the shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of flaky salt, if desired.Bake until the mochi is set and golden brown on top, about 1 hour. Set the pan on a wire rack and let cool completely before slicing into rectangles using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1⁄4 by 2 1⁄2-inchpieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. Store in an airtight container at room temperature for up to 3 days.
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