Butter mochi
Butter mochi, from above
Non vegEggHawaii

Butter mochi

Chewy, buttery, coconut squares with crisp golden edges. Hawaii's potluck darling.

75 minTime
7 gProtein each
mildSpice
Potluck favourite2 chapters · 1 min read

Make it your way

Grandma's wayMochiko, coconut and butter, baked.
The original
443kcalsame
7 gproteinsame
1 gfibresame
75minutessame

Butter mochi.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Glutinous rice flour (sweet rice flour)1 box mochiko
Sugar1½ cups
Butter½ cup, melted
Egg4
Thick coconut milk400 ml
Evaporated milk1½ cups
Baking powder2 tsp
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Method

4 steps
  1. 1Whisk eggs, melted butter, coconut milk, evaporated milk and vanilla.
  2. 2Add flour, sugar and baking powder and whisk until smooth.
  3. 3Pour into a greased 23 x 33 cm tin and bake at 175°C for 60 minutes.
  4. 4Cool completely before cutting into squares.
Serve it like this

Cut into squares and serve at room temperature on a platter, corners first for the lucky ones.

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Make it a meal

What goes with Butter mochi: a bread or rice, a side, something to drink and something sweet.

With a main Kālua pork360 min
A little snack Spam musubi30 min
A little snack Bhel puri20 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
Something sweet Malasadas180 min
Something sweet Haupia15 min
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