Ingredients
For the Butter Mochi:
- 1 box (16 oz) Mochiko sweet rice flour (glutinous rice flour)
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
- 1 can (14 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon coconut extract (for extra coconut flavor)
For Topping (Optional):
- ¼ cup shredded coconut
- Powdered sugar for dusting
Instructions
Step-by-Step Instructions
1. Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan with butter or non-stick spray.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together the Mochiko flour, sugar, baking powder, and salt.
3. Mix the Wet Ingredients
- In a separate bowl, whisk together the melted butter, coconut milk, evaporated milk, eggs, and vanilla extract until smooth.
4. Combine & Mix
- Gradually add the wet mixture to the dry ingredients, stirring continuously until smooth and lump-free. The batter will be thin, which is normal!
5. Bake the Mochi
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Cool & Slice
- Let the butter mochi cool completely in the pan before slicing into squares. The chewy texture develops as it cools.
- Dust with powdered sugar or sprinkle with shredded coconut for extra flair.
Notes
How to Serve & Store
Serving Suggestions:
- Enjoy butter mochi at room temperature for the best texture.
- Serve with a cup of coffee or tea for an afternoon treat.
- Pair it with tropical fruits like mango, pineapple, or papaya for an island-inspired dessert.
Storing Leftovers:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to a week. (Just microwave for 10-15 seconds to soften before eating.)
- Freezing: Wrap individual pieces in plastic wrap and store in an airtight bag for up to 3 months. Thaw at room temperature before enjoying.