Butter Mochi

Name: Butter Mochi
Total time: 4200 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 lb Mochiko Flour; 2 1/2 cup Sugar; 1 tsp Baking Powder; 5 Eggs; 3 cup Milk; 1 tsp Vanilla; 1/2 cup Butter, Melted; 1 cup Coconut Flakes, Sweetened

RJ @cook_2739338

When I visit Hawaii, one of the things I always seek out is butter mochi. It's super tasty and addicting (translation, it's real bad for you). Here's a recipe that gets pretty close to what I have had on my trips.

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Ingredients

1 hour 10 mins

12 servings

1 lbMochiko Flour
2 1/2 cupSugar
1 tspBaking Powder
5Eggs
3 cupMilk
1 tspVanilla
1/2 cupButter, Melted
1 cupCoconut Flakes, Sweetened

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Steps

1 hour 10 mins

1

Preheat oven to 350?F.
2

Grease very well a 9x13 baking pan or 11x11 pan
3

In a large bowl, mix together the flour, sugar, and baking powder.
4

In a medium bowl, beat the eggs, milk, and vanilla.
5

Pour the wet ingredients into the dry ones and stir to mix well.
6

Add the melted butter and coconut.
7

Pour into baking pan and bake for about one hour. Place a cookie sheet on the rack below to catch any drips that may occur.
8

When done, let the mochi cool completely before cutting and serving.
9

Variations:
1) For a Philippino version (Bibingka), replace the milk and coconut flakes with 1 can of coconut milk and 1 can of evaporated milk.
2) Leave out the coconut flakes for a non-coconut but still tasty mochi.
3) For a healthier version, try using low fat milk and an alternate sugar type (e.g. stevia, xylotol, coconut sugar, etc.). You might also want to leave out the coconut flakes.
10

Tip: Make a day ahead as the mochi tastes better overnight.