Mochi with butter
Votes: 2
Time: 2 hours 30 minutes
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
Nutritional value per serving:
Calories 269, total fat 11 G., saturated fats 7 G., proteins 4 G., carbohydrates 40 G., fiber 1 G., cholesterol 52 mg, sodium 93 mg, sugar 21 G.
Calories 269, total fat 11 G., saturated fats 7 G., proteins 4 G., carbohydrates 40 G., fiber 1 G., cholesterol 52 mg, sodium 93 mg, sugar 21 G.
Butter mochi is a popular Hawaiian party treat. Made with Japanese glutinous rice flour and coconut milk, it's loved for its sweet, buttery flavor and dense, chewy texture. Mochi is very rich in flavor, so be careful not to cut it into too large pieces. For an even more coconutty flavor, sprinkle the dough with shredded coconut before baking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 box (450 g) mochiko (sweet rice flour)
- 2 tbsp. sugar
- 2 tsp baking powder
- 1/4 teaspoon fine salt
- 2 cups whole milk
- 2 tsp natural vanilla extract
- 4 large eggs
- 1 can (400 g) coconut milk
- 110 g (8 tbsp) unsalted butter, slightly melted and cooled
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Recipes with similar ingredients: rice flour, coconut milk, eggs, vanilla extract
Cooking the dish according to the recipe:
- Position the oven rack in the middle position and preheat to 350°F (175°C). Line the bottom and sides of a 22x32 cm baking dish with parchment paper.
- In a large bowl, combine the mochiko, sugar, baking powder, and salt. In another large bowl, combine the milk, vanilla, eggs, and coconut milk until smooth (you can use a mixer). Combine the milk mixture with the flour mixture and knead until smooth. Stir in the melted butter until fully incorporated.
- Pour the batter into the prepared pan and tap the pan on the countertop a few times to release any air bubbles. Bake until the mochi is set and the top is golden brown, 1 hour to 1 hour 10 minutes. Cool completely in the pan on a wire rack for 1 hour.
- Carefully pull the edges of the parchment paper and place the mochi on a cutting board. Cut into approximately 20 5x7.5 cm rectangles and serve immediately or store in a tightly sealed container for up to 3 days.
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