- Prep time 20 minutes
- Cook time 1 hour
- makes 24 mochi
Adapted from Alana Kysar's recipe for Hawaiian Butter Mochi.
A note: This stuff is rich. A 9x13 inch pan of butter mochi is a lot of butter mochi. Make this recipe to share or plan on freezing some. —Meaghan Myers
What You'll Need
mochiko flour (1 package)
scant 1/2 teaspoons
fine sea salt
coconut milk, unsweetened (1 can)
unsalted butter, melted
unsweetened shredded coconut
- Preheat oven to 350°F. Butter or grease a 9x13" metal baking pan.
- In a large bowl, whisk together the mochiko flour, sugar, baking powder, and sea salt.
- In a medium bowl, whisk together the whole milk, eggs, and vanilla.
- Add the milk mixture to the mochiko mixture. Stir well with a spoon or spatula until fully combined and free of lumps. Stir as much as you like, but do not whisk - you don't want to incorporate extra air into the mixture.
- Add the coconut milk and melted butter, then again stir well until fully combined.
- Pour mixture into prepared pan. Gently rap pan on the counter a few times to release air bubbles in the mixture.
- Sprinkle the shredded coconut evenly over the top, followed by a small pinch of coarse salt.
- Bake mochi in preheated oven for about an hour, or until the top is golden brown.
- Remove from the oven to a wire rack to cool completely in the pan.
- Flip mochi out of the pan, then it flip again to turn upright. Slice into pieces. Use a plastic dough scraper (or knife) to prevent sticking. My preference is to cut it into 24 oblong bars (3 by 8).
- Store at room temperature in an airtight container or individually wrapped for up to 3 days. Alternately, freeze individually wrapped mochi bars for up to 1 month. Serve at room temperature.