These sweets don’t contain nuts or gluten. They are so sweet! Cocoa, caramel, and chocolate are among the flavors.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 24 |
| Yield: | 2 dozen pieces |
Ingredients
- 3 ½ cups sweet rice flour (mochiko)
- 2 ½ cups white sugar
- 2 tablespoons baking powder
- 5 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 cups milk
- 1 (14 ounce) can coconut milk
- ½ cup melted butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Whisk rice flour, sugar, and baking powder together in a mixing bowl; set aside.
- Beat eggs, coconut extract, and vanilla in a second mixing bowl until eggs are smooth. Whisk in milk, coconut milk, and melted butter until incorporated. Stir in flour mixture a little at a time until no lumps remain. Transfer to the prepared baking dish and smooth the top.
- Bake in the preheated oven until mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 174 mg |
| Sugars | 22 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
No changes was made
This recipe makes too much for me to play with. I halved the recipe, using 2 eggs and just the whites from the 3rd. I used Evaporated Milk instead of Milk. I also substituted almond extract for 1/2 the amount of vanilla, YUM!. 48 minutes was perfect bake time.
made this tonight for my gluten free daughters; used half brown rice flour and half white rice flour (neither was labeled sweet when I purchased) and added toasted coconut flakes to batter and top after baking; turned out fine but was pretty much a cake, not moist or gooey but good if you like cake; next time I will try to find the sweet rice flour or maybe use part glutinous rice flour
I was looking for a recipe to have coconut flavor without the flakes of coconut. It smelled like coconut but the flavor wasn’t there. I didn’t like this at all
This was really good. I didn’t have coconut extract, so I used extra vanilla. Other than that and halfing it, I made it as written. Mochi has a unique texture, which I really like. Thank you for posting this!
This came out perfectly! Definitely don’t overlook it otherwise texture of mochi will be gone. About 50 minutes is good!
This treat reminds me of Swedish Rice. The second time I made it, I thought this is a pudding, a hearty pudding, so I put it in a hot water bath to bake it. I also added a cup of sweetened, shredded cocoanut. Last, I halved the recipe (3 eggs) and cooked it in an 8×9 pan. It was yummy!!!
This is the best butter mochi recipe I have ever made! It’s chewy and not too dense and addictively delicious! I baked it for shorter than an hour in my convection oven because it was getting very brown, but it was done.
I used 1 1/2 cups organic milk with 1/2 cup heavy cream and organic sugar. GREAT!
I have been experimenting with Butter Mochi recipes and this is by far, the Best. My co-workers (my willing ginnypigs) voted hands down on this recipe. Very light due to 2 Tblsp. Baking powder. As I am in Hawaii, there are so many recipes but this one came on top. Highly Recommended by me. and my name is Mochi.
Sooo good! The crispy parts on the top are my fave. I followed the recipe exactly and it came out perfect. I really like this because it’s not too sweet. The flavor of coconut and butter are amazing
Looks darker in the picture than in person. Have made this twice and it’s so delicious!!
Used 1 lb rice flour/tapioca. No coconut extract. 2 cups white sugar. Evaporated milk instead of fresh. 25-29 servings.
I had to make some modifications because I simply didn’t have all the ingredients. However, I’m so happy with it. I substituted almond milk for the milk and coconut milk, didn’t add coconut extract because I didn’t have any. I did add a dash of ground cardamom and I dropped teaspoons of Anko (red bean paste), then baked it for 60 minutes. I’m so excited that this came out so well, I usually do things by the book and never waver, but you should try this twist on it!
Not the typical mochi, but delicious none the less. This was very easy to make and the outcome was amazing. I ended up adding a drop of almond extract for aromatic purposes.
This is a very dense dessert – it reminded me of a dense coconut pie. If you like coconut, then you will probably like it but it is different than anything that I’ve had before.
Didn’t have any coconut extract so not as flavorful. Really easy and delicious. More mochi cake than mochi.
Pulled it out at 56 minutes, put foil on top and cut it about 7 hours later (baked late and went to bed). I was worried it would be a bit under cooked in the middle but hoped it would set while cooling and it did. It was perfect. tasted just like home.
Yes people, this is not the normal Japanese mochi, it’s butter mochi and I love it! This is a great recipe. I left out the coconut milk cause I didn’t have any and used 3 cups whole milk instead and it came out really good and chewy. mmmmmmm
I halved the recipe but turned out it is TOOOOOO swee And one question, i don’t understand why it is so mushy and could not formed even after I put it in refrigerator for 2h..should I bake longer/shorter or bake with higher/lower temperature??? Anyone could help?? Thx!
This is directed at Jaz’s review. Butter mochi is not the traditional Japanese mochi that you see in “puck” form, nor is it like Chichi Dango manju. Butter mochi is of Hawaiian derivation and shouldn’t be viewed as the same type of “mochi” that you may have had with your Japanese friends. It is in its nature to be more “cake”ish and is meant to be eaten in squares like brownies or lemon squares. So, while you are correct that this is not “mochi”, it IS Butter Mochi.