I discovered butter mochi during my trip to Hawaii. Butter mochi in Hawaii is usually made with mochiko (sweet rice flour) and coconut milk. In Japan, they usually use whole milk. I decided to try a whole milk butter mochi.
Butter mochi is very easy to make and is a hit at dinner parties. Begin by preheating the oven to 350 degrees. You will also need a 9X13 inch baking dish or two 9 inch cake tray. Mix 5 eggs with the 3 cups of milk.
In a separate bowl, mix a box of Mochiko powder, 1 tsp baking powder and 2 1/2 cup sugar. I used coconut sugar as alternative white sugar substitute.
Mix the wet ingredients into the dry until all lumps are gone. Melt 1/2 cup of butter and mix in.
Carefully pour into the trays and bake in the oven for 1 hour.
As the mochi bakes, the top will start to make a delicious crust. This is my favourite part of the mochi.
Let the butter mochi completely cool before cutting it into squares.
- 1 box Mochiko rice flour
- 5 eggs
- 3 cups whole milk (can substitute for 3 cups coconut milk)
- 1 tsp baking powder
- 2 1/2 cup white sugar (or sugar alternative)
- 1/2 cup butter, melted
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