Butter Mochi

A few years ago, a friend gave me Hawaii’s Best Mochi Recipes as a birthday present, and I’ve been enjoying experimenting with mochi ever since. Mochi is a Japanese rice cake that has Chinese, Filipino, and other Asian counterparts. And because of its rich history of Asian culture, Hawaii is a hotbed of hundreds of varieties of the gooey dessert.

I’ve been trying to perfect my butter mochi for a while now. This most recent batch came out too dry and cakey – I blame our feisty oven. The best butter mochi is moist, soft and chewy. Try it out, and let me know how it goes!

A few notes: mochiko can be found an almost any Asian food section of your local grocery store, so don’t worry about having to make a special trip. Mochi will keep for a few days. Do not freeze or refrigerate baked mochi.

Butter Mochi

1 pound mochiko (16 oz. box)
2 cups sugar
2 teaspoons baking powder
2 cups milk
1/2 cup butter, melted
5 eggs, beaten
1 teaspoon vanilla
1 can coconut milk (12 oz.)

In large mixing bowl, combine dry ingredients. Add in remaining ingredients. Mix with wire wisk until batter is smooth. Pour into well-greased 9×13 inch pan. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool and cut into squares with a plastic knife.

9 thoughts on “Butter Mochi

  1. Absolutely YUMMY! Hi Larissa, it always happens at this time of year when the season changes (gets colder!) and I start looking around the net for ex-islander blogs ’cause I want to be reminded of home through the food and ramblings on the best place on earth — Hawaii! Wish I could go back this xmas but no can do. Thanks for a great mochi post…it put a smile on my homesick face this morning.P.S. I found your site when I was googling Taste of Hawaii. Man that laulau image made me drool all over the keyboard!

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  2. I just made Banana Mochi Bread the other day for the first time. Practically the same as regular banana bread, but put mochi flour & some Bisquick instead of regular flour. Good stuff. I’ll send you the recipe.

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  3. i’ve been also trying to make the perfect butter mochi cake. i like my mochi cake more bready. can you tell us how to make it more cake like?thanks

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