Butter Mochi

Butter Mochi
from Angela at Aloha: Yinz Mangia (www.alohayinzmangia.com)
Makes 24 servings

dry ingredients

3.5 cups of mochiko flour (sweet rice flour)

2.5 cups of white sugar

2 tablespoons of baking powder


wet ingredients

5 eggs

1 teaspoon of coconut extract

1 teaspoon of vanilla extract

2 cups of milk

14 ounces of coconut milk

4 ounces of melted butter


First, spray your 9" x 13" pan with non-stick spray and preheat the oven to 350 degrees F.


In a large bowl, whisk together the dry ingredients. 


In another bowl, combine the eggs, coconut extract, and vanilla extract and beat to combine. Using your arm and a spoon, versus a mixer, really does the trick for this recipe! 


Whisk the milk, coconut milk, and melted butter into the egg mixture to complete the wet ingredients.


Add the flour mixture to the wet ingredients in small quantities, whisking to combine each time. Once smooth, pour the batter into your dish and bake for 1 hour!


Important note: Butter mochi should NOT be refrigerated or frozen.

Comments