Hawaiian Butter Mochi

24
Servings
10m
Prep Time
1h
Cook Time
1h 10m
Ready In


"Mochiko is sweet glutinous rice flour. There are no substitutions that would yield anything approximating Butter Mochi. Sweet GLUTINOUS rice flour is NOT the same as regular rice flour. You can find it at Asian markets, Japanese markets, or online. Butter Mochi is a very popular snack in Hawaii."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (90.3 g)
  • Calories 165.4
  • Total Fat - 2.5 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 38.7 mg
  • Sodium - 3603.2 mg
  • Total Carbohydrate - 32.2 g
  • Dietary Fiber - 2 g
  • Sugars - 18.5 g
  • Protein - 4.8 g
  • Calcium - 69.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350°F (180°C). Butter a 9x13-inch baking pan and line with parchment paper.

Step 2

In a large bowl, mix together the Mochiko, sugar and baking powder.

Step 3

Add the eggs and mix until combined. Add the milk, coconut milk, butter and vanilla. Using an electric mixer or by hand whisk together until smooth. Pour mix into the prepared pan.

Step 4

Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.

Step 5

Cut into 24 squares with a sharp knife. Wet knife if it starts to stick and pull.

Step 6

Store in an airtight container at room temp for up to 2 days. Great when served slightly warm, but it's not necessary.

Tips & Variations


No special items needed.

Tags : Snacks

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