Butter mochi
Nutritional Info
- Servings Per Recipe: 36
- 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
View full nutritional breakdown of Butter mochi calories by ingredient
Introduction
Butter mochi is chewy and gelatinous, but sweet and onolicious! This recipe is not exactly low-cal, but it is good for a crowd. If you leave it on the table at home, you will snack on it all day...so make it for skinny friends and treat yourself to a sample. DO NOT refrigerate...it will get hard.adapted from a recipe at http://onokinegrindz.typepad.com/ono_kine_
grindz/2005/05/butter_mochi.html Butter mochi is chewy and gelatinous, but sweet and onolicious! This recipe is not exactly low-cal, but it is good for a crowd. If you leave it on the table at home, you will snack on it all day...so make it for skinny friends and treat yourself to a sample. DO NOT refrigerate...it will get hard.
adapted from a recipe at http://onokinegrindz.typepad.com/ono_kine_
grindz/2005/05/butter_mochi.html
Number of Servings: 36
Ingredients
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1Box (16 oz.) Mochiko, Sweet Rice Flour
1.5 cup Raw Sugar
2 tsp Baking Powder
1 stick Butter, unsalted, melted
1 can (12 oz) evaporated Milk -non fat (but low fat tastes better)
1 Can Coconut Milk
3 large Eggs
2 tsp Vanilla Extract (in a pinch...try Kahlua instead!)
Tips
optional...after putting batter in the pan, put a little freshly grated raw coconut on top.
Subbing brown sugar (unpacked) gives it a nice dark color...
Directions
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...
Member Ratings For This Recipe
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MCKINNIS
