Butter mochi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1Box (16 oz.) Mochiko, Sweet Rice Flour1.5 cup Raw Sugar2 tsp Baking Powder1 stick Butter, unsalted, melted 1 can (12 oz) evaporated Milk -non fat (but low fat tastes better)1 Can Coconut Milk 3 large Eggs2 tsp Vanilla Extract (in a pinch...try Kahlua instead!)
Pre-Heat oven to 375 degrees.
Mix dry ingredients.
In a larger, separate bowl, beat wet ingredients well.
Add dry ingredients and mix until well combined.
Pour mixture into a greased 9” x 13” pan.
Tap bottom of pan on a hard surface to settle the batter.
Bake for 50 mins. to one hour at 375F.
The top will bubble up and brown while baking, then shrink. When cool, the top will be crispy and the inside chewy and dense.
Let cool completely one hour. To serve, cut into 1“ x 2” bars. Store covered outside of the fridge. It will keep a few days. A little butter mochi goes a LONG way! Try to eat just one piece...
Mix dry ingredients.
In a larger, separate bowl, beat wet ingredients well.
Add dry ingredients and mix until well combined.
Pour mixture into a greased 9” x 13” pan.
Tap bottom of pan on a hard surface to settle the batter.
Bake for 50 mins. to one hour at 375F.
The top will bubble up and brown while baking, then shrink. When cool, the top will be crispy and the inside chewy and dense.
Let cool completely one hour. To serve, cut into 1“ x 2” bars. Store covered outside of the fridge. It will keep a few days. A little butter mochi goes a LONG way! Try to eat just one piece...
Nutritional Info Amount Per Serving
- Calories: 135.2
- Total Fat: 5.3 g
- Cholesterol: 22.7 mg
- Sodium: 50.1 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 0.0 g
- Protein: 2.4 g
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