Butter Mochi

User rating: (7)

Demonstrated by: Helen Kuoha-Torco.
Aloha Festivals - August 16, 2003.

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Ingredients:

Butter Mochi

  • 1 lb mochiko (Japanese glutinous rice flour)
  • 3 cups sugar
  • 1 1/2 teaspoons baking powder
  • 4 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup butter, melted
  • 1 can (13.5 oz) coconut milk
  • 1 can (14.5 oz) evaporated milk

Directions:

Preheat electric oven to 350°F. Grease a 13 x 9 x 2-inch pan or two 8 x 8 x 2-inch pans. In a large bowl, combine mochiko, sugar, and baking powder. Add remaining ingredients and mix well with a wire whisk. Pour into prepared pan(s) and bake for 50 to 60 minutes; cool. Makes 24 servings.

Review

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Super easy and comes out ono everytime

by Naomi K on 4/11/2019

Always the best recipes, ever since they came on little index cards. This is a solid butter mochi recipe. Nice and soft, with faint coconut taste. Not burnt on the edges like the recipes with too much butter.

by ANONYMOUS on 1/17/2019

I've tried other butter mochi recipes, but I really like this one. Maybe because I knew Helen. RIP beautiful lady. Mahalo.

by Dona Sakata on 1/17/2019

5 star! I love this recipe.

by ANONYMOUS on 11/10/2018

I haven't had moch since I moved back to the mainland several years ago. One of your employees posted it on facebook and I couldn't resist, so I rushed down to the store and bought the ingredients. This was so easy to make and has a wonderful taste! It brought back some of my best memories of living on the islands. Thank you so much for the recipe. Scott.....

by Scott Myhre on 3/5/2017

The best butter mochi, and easy to make. I keep the ingredients on hand so I can make it anytime.

by ruthe on 12/28/2016

Used this recipe during the holiday season. Seeing as how I have a rather large extended family, I decided to give each family group a pan of Butter Mochi. I must have baked at least 20 8x8 pans over the weekend. Everyone loved it! Now I can make my favorite treat whenever I have a craving for it. Thank you!

by Shawn J on 2/14/2016