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Prep time
20 minutes
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Cook time
1 hour
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makes
24 mochi
Author Notes
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
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Ingredients
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1 pound
mochiko flour (1 package)
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2 cups
granulated sugar
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2 teaspoons
baking powder
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scant 1/2 teaspoons
fine sea salt
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2 cups
whole milk
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4
large eggs
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2 teaspoons
vanilla extract
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13.5 ounces
coconut milk, unsweetened (1 can)
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8 tablespoons
unsalted butter, melted
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1 cup
unsweetened shredded coconut
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Pinch
coarse salt
Directions
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Preheat oven to 350°F. Butter or grease a 9x13" metal baking pan.
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In a large bowl, whisk together the mochiko flour, sugar, baking powder, and sea salt.
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In a medium bowl, whisk together the whole milk, eggs, and vanilla.
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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.
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Add the coconut milk and melted butter, then again stir well until fully combined.
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Pour mixture into prepared pan. Gently rap pan on the counter a few times to release air bubbles in the mixture.
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Sprinkle the shredded coconut evenly over the top, followed by a small pinch of coarse salt.
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Bake mochi in preheated oven for about an hour, or until the top is golden brown.
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Remove from the oven to a wire rack to cool completely in the pan.
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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).
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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.
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