Baked Poi Butter Mochi Recipes

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BUTTER MOCHI



Butter Mochi image

This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits.

Provided by Lea Kanaya Wong

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h15m

Yield 24

Number Of Ingredients 9

3 ½ cups sweet rice flour (mochiko)
2 ½ cups white sugar
2 tablespoons baking powder
5 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups milk
1 (14 ounce) can coconut milk
½ cup melted butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
  • Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
  • Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 41.2 g, Cholesterol 50.5 mg, Fat 9 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 174.2 mg, Sugar 22.1 g

THE BEST BUTTER MOCHI



The Best Butter Mochi image

Butter mochi is a favorite here in Hawaii. It's sweet, sticky, and chewy. It is made with mochiko flour, a glutinous rice flour that can be found in the Asian or Oriental section of most supermarkets.

Provided by AsianHawaiiGirl

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 30

Number Of Ingredients 9

1 (16 ounce) box mochiko (sweet rice flour)
2 cups white sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
3 eggs
2 teaspoons vanilla extract
1 (14 ounce) can coconut milk
1 (12 fluid ounce) can evaporated milk
½ cup unsalted butter, melted and cooled

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
  • Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
  • Whisk eggs and vanilla extract together in a small bowl.
  • Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
  • Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
  • Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 27.3 g, Cholesterol 30.4 mg, Fat 7.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 55 mg, Sugar 14.8 g

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