Ingredients
🥥 For the Mochi:
- 1 box (16 oz) Mochiko (sweet rice flour/glutinous rice flour)
- 2 cups granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (12 oz) evaporated milk
- ½ cup unsalted butter, melted
🌺 Optional Add-Ins:
- ½ cup shredded coconut (for extra coconut flavor)
- ½ teaspoon coconut extract (for an extra tropical touch)
- ¼ teaspoon cinnamon (for a subtle warmth)
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan with butter or nonstick spray.
Step 2: Mix the Batter
- In a large mixing bowl, whisk together the Mochiko flour, sugar, baking powder, and salt.
- Add the eggs, vanilla extract, coconut milk, evaporated milk, and melted butter.
- Stir until smooth and fully combined—no lumps!
💡 Pro Tip: The batter will be thin and liquidy—don’t worry, that’s normal!
Step 3: Bake the Mochi
- Pour the batter into the greased baking pan and smooth the top.
- Bake for 50-60 minutes, or until the top is golden brown and the center is set.
- Let the mochi cool completely before slicing.
Step 4: Slice and Serve
- Use a plastic knife or greased metal knife to slice into squares (this prevents sticking).
- Enjoy warm, at room temperature, or chilled!
Notes
What to Serve with Butter Mochi
☕ With Coffee or Tea – A perfect afternoon treat.
🍍 With Fresh Fruit – Pineapple, mango, or berries for a tropical vibe.
🥥 With Coconut Ice Cream – For an extra indulgent dessert!
🍫 With Chocolate Drizzle – Melted chocolate makes everything better.