butter mochi

Butter Mochi is a Hawaiian dessert made with coconut and butter in a rice flour base. Sticky, soft and coconutty and buttery. I can compare the texture to Tikoy and Cassava Cake but the taste is more on the coconut side. This recipe has added coconut flakes that toasts as you bake it. Toated coconut on top and sticky rice base. Super delicious especially when served warm. 
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This recipe is super easy to prepare. Combine the dry and the wet ingredients then mix-in the butter and coconut flakes. Yes, that's how quick the preparation is. Bake at 350 F for an hour or until the top turns golden. Easy peasy!  Give this recipe a try and let me know what you think by leaving a comment below.

butter mochi recipe

Ingredients:

• 5 eggs
• 3 cups fresh/whole milk
• 1 tsp vanilla extract
• 16 oz or 1 pound glutinous rice flour, about 3 2/3 cups when measured
• 2 cups sugar
• 1 tsp baking powder
• 1/2 cup butter, melted
• 1 cup coconut flakes

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Procedure:

• Preheat oven to  350 F. 
• Grease a 9 x 13 baking pan.
• In a medium bowl, stir together eggs, milk and vanilla extract. Set aside.
• In a large bowl, combine glutinous rice flour, sugar and baking powder. Make a hole at the center and  pour the wet ingredients over the dry ingredients. Stir until full incorporated. 
• Add melted butter and coconut flakes. Stir to blend.
• Bake for 1 hour. Remove from oven. Cool for few minutes and slice to serve.
• Best served when warm.

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​you may also like:

cassava cake

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