Butter Mochi

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  • 3 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 (16-oz.) box mochiko (Japanese sweet rice flour made from mochi)
  • 1 stick unsalted butter, melted
  • 1 (13.5-oz.) can coconut milk
  • 2 cups milk
  • 5 large eggs, beaten
  • 1 teaspoon vanilla


Preheat oven to 350°F.
In a large bowl, whisk together sugar, baking powder, salt and mochiko.
In a separate bowl, stir together melted butter and coconut milk. Add milk, eggs and vanilla. Stir until well combined.
Add wet ingredients to mochiko mixture and stir until smooth. Pour into a well-buttered 9x13-inch baking dish.  Bake for about one hour, or until a toothpick inserted in the center comes out clean and top is golden brown.
Cool to room temperature before serving. 


Recipe from Central Market Mill Creek - Culinary Resource Center
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