This is by far the best butter mochi recipe that I’ve come upon (and believe me, I’ve made butter mochi over a dozen times). Butter mochi is a popular dessert in Hawaii and it’s perfect to make when you’re in need of a delicious baked good to take to a potluck or party. If you don’t know what butter mochi is, it’s a variation of japanese mochi (a sweet rice cake that is traditionally made by pounding short grained rice into a paste and then molded into shapes). It’s a sweet and chewy cake-like dessert that has a sugary crust and guaranteed to be a tasty treat.Serving Size: Approximately 24 Bars
- 1/2 cup unsalted butter, melted
- 3 cups sugar
- 1 box (16 ounce) mochiko flour (can be found in many supermarkets and asian grocery stores)
- 1 can (13.5 ounce) coconut milk (light or full fat)
- 5 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Preheat the over to 350F
- Place butter in a microwave safe bowl and melt in microwave for 30 seconds. Let it cool for about five minutes.
- While the butter is cooling, in a medium bowl, combine the mochiko flour and baking powder.
- In a separate large bowl, mix the butter and sugar until well combined, then add vanilla extract, and eggs (one at a time). Mix until well incorporated. Next add in coconut milk, whisking until well blended.
- Add to mochiko mixture in 2 parts to the wet mixture, mixing well between additions.
- Pour mixture into a 9” x 13” pan and bake for 30-45 minutes at 350F or until a toothpick comes out clean. Promptly remove from oven, and let cool completely. To serve, cut into 1“ x 2” bars.