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Butter Mochi

Ingredients

1 pound box of mochiko flour

2 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter, melted

5 eggs

1 teaspoon vanilla extract

13.5 ounce can of coconut milk

Preparation

Preheat oven to 375°F and lightly grease a 9x13 baking pan.

In a large bowl, combine all ingredients. Using a wooden spoon, or spatula, mix until a smooth batter is formed. 

Pour batter into a lightly greased 9x13 pan.

Bake at 375F for 1 hour.

Cool to room temperature before cutting into squares. 

Stored in an airtight container, butter mochi can be kept at room temperature for 3 days, and around 1 month in the freezer.

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Uwajimaya